|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed salad items with illegible dates due to condensation. CDI: Date sticker corrected. Observed no date mark on feta cheese in walk in cooler. CDI: Expiration date from when it was opened (yesterday) added to product. EHS noted that SOP for date marking indicates feta, mozzarella, and Monte a more (similar to mozzarella) cheeses are held until their manufacturer expiration date. EHS advised PIC that these products are only to be held for 7 days once opened.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items held past expiration dates marked on products throughout facility including pastas and toppings. CDI: Items voluntarily discarded. Facility date marking system does not include adding dates to labels, only using day dots and AM/PM and day dot indicates when product is to be discarded. With this system it is imperative that products are properly discarded each shift as indicated to ensure compliance with date marking system.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. Observed udon noodles cooling from prep in tightly wrapped bags that were then tightly stacked in containers in the walk in cooler. CDI: Items moved to sheet pan, and bags opened to facilitate cooling in the remaining time. Observed pastas cooling while tightly covered and stacked in walk in cooler. CDI: PIC cooled pastas directly in ice bath. Employees who cooked and cooled the pasta recorded pastas at 34F-36F prior to putting them in containers. Ensure employees are temping pastas when they are removed from the water, and that pastas are cooled, transferred to storage containers and then immediately placed in the walk in cooler so they do not rise in temperature.
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
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no hair restraint. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored in 50 ppm quat. CDI: Sanitizer bucket was refilled with properly concentrated sanitizer. |
|
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. Observed cooler drawer gaskets, and gasket on left door of back line prep cooler damaged. Observed bottom cooler drawer broken. Observed small metal shelving unit in walk in cooler with rust build up. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep units, reach in coolers, shelving in walk in cooler, exteriors of large pieces of equipment, and more hard to reach areas of equipment with significant build up. Observed hood and hood vent filters with significant build up. REPEAT VIOLATION |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout main cook line. REPEAT VIOLATION
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed shelving where single service bowls and clean pans above 3-comp sink are stored with significant build up. Observed dust build up on AC vents and adjacent ceiling tiles throughout. |
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