|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed debris and residue on a few metal pans that were stacked and stored on the clean dish rack.
CDI: Soiled pans were moved to the dish room to be re-washed/rinsed/sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items (american cheese, slaw, hotdogs, cut lettuce) cold holding above 41F inside the make table; all other TCS food items in this unit were temping at 41F or below. PIC stated they had the door open throughout lunch rush. Ambient air temp was at 53F during EHS's first observation, ambient air temp dropped to 50F after 41 minutes had surpassed. Facility did not have a record of temperature logs.
CDI: PIC voluntarily discarded all TCS food items cold holding above 41F that were holding in the unit overnight, and EHS placed facility on EMERGENCY TPHC for the unit. PIC stated they will call a technician for repairs.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 covered pan of cut lettuce cold holding inside make table, temping at 50F. PIC stated they had just prepped this and placed it straight into the cold holding unit. Observed covered pan of marinated pre-cooked chicken cold holding inside cooler drawers, temping between 48-50F. PIC stated this was also just recently prepped and placed straight into the cold holding unit.
CDI: Both pans of TCS food items were moved into the WIC to rapidly cool down, with pans uncovered.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed a couple stacks of plastic pans wet-stacked and stored on the clean dish rack.
CDI: Pans were separated to allow proper air-drying. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 baseboard at the can wash.
Repair baseboard at can wash. |
|