| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed two deep densely packed pans raw marinated chicken temping above 41F after cooling overnight. Observed diced fried tofu temping above 41F in 2D prep unit after cooling overnight. CDI- PIC voluntarily discarded items.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut chicken temping above 41F in 2D flip top on cookline. CDI- PIC had ice placed on foods and doors maintained closed due to item being within 4 hours.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 TCS foods throughout facility dated without showing when items were originally cooked, cooled, frozen, and thawed. Items going through this process only had date of thaw and not of original prep. CDI- EHS discussed date marking procedures with PIC, PIC had correct day of original prep marked on containers.
Observed sautéed rice and sticky rice originally prepped 6/17. CDI- PIC voluntarily discarded items. *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 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 TCS foods fail to properly cool through parameters overnight. Observed soup stored in prep sink cooling in water without ice and not being stirred throughout process almost fail to cool through first parameter. Observed TCS foods cooling in WIC with tightly fitted lids in densely packed deep plastic containers. CDI- EHS discussed cooling methods with PIC, PIC added ice and stirred item, removed tightly fitted lids, and see item #20.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed paper towel dispenser stored directly above non-TCS foods on other side of shield guard meant to prevent potential contamination of food. Relocate towel dispenser or food so that items are stored not exposed to contamination.
3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Observed cooked shrimp and cooked potato/carrot mix stored directly in undrained ice. Remove items from undrained ice. |
|
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 gaskets of prep units on cookline torn, damaged, and in need of repair.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed towels being used on lower shelving with food debris and residue. Increase cleaning frequency or remove cloths from shelving.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 household use only chest freezers being used in establishment. EHS discussed differences of commercial versus household equipment. |
|
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 gaskets of cold holding units on cookline in need of cleaning. Observed large fan blowing directly into kitchen with heavy dust and residue accumulation. Increase cleaning frequency. *REPEAT* |
|
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 hole in wall close to floor boards in front of facility. Repair and seal hole to prevent potential for pest entry and to ensure area is cleanable. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Provide required lighting intensity. Increase lighting of WIC to above 10 foot candles.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal speaker stored on prep surface of prep sink across from WIC entrance. PIC removed from area. Observed employees personal food stored with food to be served in establishment. PIC removed to designated area.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee’s personal drink located in prep unit opened and stored with food to be served in establishment on frontline. PIC removed item to be discarded. |