| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed a variety of TCS food items in prep-line #2 cold held with temperatures above 41F. Per PIC those food items are kept in prep-line ( flip top) over night. Ambient temperature of cooler 57F. -CDI-PIC voluntarily discarded food items.
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
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P-Observed cooked pasta being held prep line #2 past the 4 hours limit.-CDI- PIC voluntarily discarded food items. |
|
27
|
0
|
Food additives: approved & properly used |
No |
No
|
No |
3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P
Observed facility making house made pastrami with an unapproved recipe. Facility provided recipe but it did not have specify weight of meat to ratio of nitrites used. Facility must cease process provide specific recipe to ensure safe levels used in food product. Verification required. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 raw food (delivered today) on the floor in WIFreezer. -CDI-PIC relocated food items to WIC. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed pizza boxes on the floor under prep table near pizza oven.-CDI-PIC relocated pizza boxes 6 inches off the floor. |
|
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 prep line #2 that has a flip-top cover and reach-in cooler with an ambient temperature of 57F. In need of repair. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed cold water faucet in hand sink next to dish machine with no cold water running. Per PIC, cold water valve is shut off due to constant leaking. In need of repair.
Observed in WIFreezer water leaking out of the fan and ice build up surrounding condenser pipe. No contamination was observed. In need of repair. |
|
55
|
0.50
|
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 sealant behind 3-comp. sink disintegrating surrounded by black residue. In need of repair/ replacement. Repeat. |