|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher with towel stored in handsink on the line near 2 reach in coolers. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot hold cabinet holding items below 135F. CDI: Products rapidly reheated to over 165F.
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 Observed macaroni and potato cracklings cooling in walk in cooler while tightly covered. CDI: Products spread to a single layer and rapidly cooled uncovered. Observed collard greens cooling in walk in cooler in a deep cambro. CDI: Collards moved to shallow pans for rapid cooling. REPEAT VIOLATION
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle of oil unlabeled on the cook line. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying dishes after they came out of the dish machine. CDI: Employee corrected and dishes allowed to air dry.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked. CDI: Pans separated for air drying. |
|
55
|
0
|
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 damaged, cracked, and missing tiles at the server bussing area on the floor and part of wall. PIC stated they have secured a contractor and plan to have them in within the month to have it repaired. REPEAT VIOLATION |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed air conditioning within facility not functioning at start of inspection. All prep coolers and walk in cooler succumbed to the heat and are unable to maintain temperatures of food. PIC had already had all prep units on TPHC and walk in cooler was at 41F when EHS arrived. Walk in got up to 50F during inspection. By end of inspection, HVAC tech arrived and was able to get one of the units working. HVAC tech stated that the secondary unit has a short and he will continue working to trouble shoot the issue and fix the AC unit. Walk in came back down to 41F by end of todays visit. Continue to monitor temperatures of units and any items above 41F shall be discarded if they cannot be rapidly cooled within required parameters and the temperatures maintained. |
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