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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Failure to routinely monitor cooling as exhibited by items discarded today for failure to meet cooling parameters. CDI: ITS issued. RCP to be completed.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee cook salmon to less than 145F. CDI: Salmon was continued cooking to 151F. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice and lo mein cooling from yesterday above 41F. CDI: Products voluntarily discarded. ITS issued for cooling and cooling capacity today.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 rice and lo mein cooling in reach in coolers from yesterday. Ensure all items are cooled in the blast chiller. This is the only approved cooling equipment. REPEAT VIOLATION
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility has very limited storage and cooling space. Blast chiller is small and can only accommodate one type of food to cool at a time when several food items are needed to cool at once. Additional equipment will be required if cooling violations continue. Seen today, were rice and lo mein that were both cooked yesterday not cooled properly. Ensure prep is spread out or more/larger equipment will be needed. Facility 2-door reach in freezer is not currently functioning, further reducing facility’s capacity for holding. ITS issued today. REPEAT VIOLATION VERIFICATION REQUIRED
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum sealed salmon stored in vacuum packaging in the reach in. CDI: Fish cut open. REPEAT VIOLATION
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp and salmon above 41F after thawing. PIC stated that items were thawed in the sink under running water. EHS and PIC discussed that the temperature of the cold water in the city is above 70F during warmer months and that technically this would not be an approved method. EHS strongly suggests staff standing and monitoring the thawing of items if this method is used to ensure products do not rise above 41F. CDI: Products rapidly cooled. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees with no hair restraint. REPEAT VIOLATION |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 heavy grease build up under and around equipment. Ensure thorough cleaning is done in these areas. REPEAT VIOLATION Previous violation corrected. |
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