|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Container of liquid eggs out of temperature control measured 56F. PIC states it is pulled out frequently for breakfast. Also, container of roast beef was stacked above fill line of pan in sandwich cooler top and it measured 40-56F. TCS foods in cold holding shall measure 41F or less. CDI - Liquid eggs moved to walk-in cooler to cool. Top half of roast beef moved to walk-in cooler to cool. PIC sent blank TPHC form to use time as a public health control for liquid eggs. Kept at half credit due to no increase in severity from last inspection. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pulled chicken measured 52F and was cooling after portioning at 10AM. Also, 2 other pans of pulled chicken were cooling in a deep container in upright cooler. Spread out TCS foods after portioning or preparation, and cool in walk-in cooler so that TCS foods reach 41F within 4 hours of portioning. CDI - Pulled chicken spread out onto sheet pans and moved to walk-in cooler. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees were wearing bracelet/watch on their wrists. Food employees must not wear jewelry on their hands or wrists. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee was not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sandwich cooler doors. 0 pts. |
|