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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 |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food employee rinsing off in use utensils during service in front hand sink. EHS provided education. CDI - PIC instructed food employee to utilize prep sink area for this activity, PIC instructed employee hand sink is only used for hand washing. (0) |
|
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 EHS observed curry sauces, raw proteins, and mushroom soup in WIC above 41F (see temp chart). EHS observed ambient temperature of WIC fluctuating between 41-43F. EHS observed unit at 43F at the beginning of inspection. PIC stated items such as curry sauce and mushroom soup have been in WIC over night. EHS observed some items that had been cooked/cooled on previous days, such as rice, below 41F. EHS stated that ambient temperature of unit should be lower than 41F to facilitate air flow for cooling and cold holding. EHS observed temperature over the length of inspection and observed unit staying at 42F. EHS did not observe a temperature change from any TCS item in WIC over the course of the inspection. PIC contacted repair technician for onsite visit and stated they would arrive within the hour. Facility is currently closed in between 3-5pm for dinner service then re-opens until 9:00pm. PIC voluntarily discarded all TCS foods observed above 41F that were not actively cooling or within time parameters. All other TCS items were removed and stored in reach in compartments of make unit or deep freezer. EHS will return tomorrow to assess cold holding and repairs to unit. EHS stated no TCS foods shall be stored inside unit until repaired. EHS stated facility is not allowed to cool TCS foods until unit is repaired. (1.5)
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed container of lettuce, cabbage, and two containers of noodles without proper time stamps. EHS observed proper time stamps on all other items placed on TPHC. PIC discussed with food employee and stated time stamps was forgotten. PIC stated all items were placed on TPHC at the same time. CDI - PIC instructed food employee to place time stamps on items that reflect the time of all other items. (0) |
|
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 EHS observed raw proteins such as chicken and beef cooling in WIC from being cut and marinated at 1pm. EHS observed no temperature change within an hour of cooling in WIC. These containers were covered with metal lid. EHS observed large container of raw chicken cooling in freezer. EHS observed inadequate cooling rates after one hour. EHS observed cooked chicken actively cooling in WIC at inadequate rate. EHS observed these items thinned out on sheet pan and the method utilized was correct, however, due to the WIC not holding at correct temperatures the chicken did not make it below 45F. EHS provided education. CDI - Items observed cooling during inspection were within time parameters and had time to continue to cool. PIC removed chicken from large container and split into smaller to finish cooling in freezer. After removing cooked chicken from WIC, PIC placed chicken into smaller containers and placed into freezer to quickly cool along with the prepared raw proteins. (0.5)
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 |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf EHS observed raw shrimp thawing in back hand sink in standing water. CDI - PIC turned on water. (0.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. EHS observed rubber spatula beginning to break on the food contact surface of spatula. CDI - PIC voluntarily discarded. (0) |
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