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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 |
|
|---|
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed scrambled eggs, sausage Patties, oatmeal, sausage gravy holding temperature below 135F under the heat lamp while actively serving breakfast. CDI- Items was cooked within two hours, and allowed to be reheat to 165F and keep hot at least 135F during inspection. Hot holing methods discussed with PIC at the time of inspection -1.5 pts- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed cooked asparagus, slice tomatoes, cut tomatoes and lettuce, cheese holing temperature above 41F in low boy cooler #9 below the grill. CDI- PIC volunteer to discard all items at the time of inspection. PIC had a work order to get a replacement of the unit. Meanwhile NO TCS food will be held in the unit until the issue fix. Point remain the same at this time. -1.5 pts- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spices containers, oil bottles stored underneath a soap dispenser behind hand washing sink at the from bistro. CDI- PIC removed all items to the side. Place all items where it’s safe and not possible come across any contamination. -0 pts- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 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. Observed pasta salad trying to cool with plastic wrapped around the big bus tub. Temperature was not drop quickly enough to possibly cool food Dow in time. CDI- PIC unwrapped and put food in blast chiller to quickly cooling it. -0.5 pts- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacking after cleaning. Ensure to air dry dishes before stacking them up and store away. -0 pts- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 boxes stored on the floor in WIF. Ensure to put all boxes by the end of shift on the delivery day. -0 pts- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair. Observed under the grill, low boy cooler #9 bottom drawer is not closing tightly causing TCS food temperature in the drawers above 41F. PIC had a work order to get the unit fix as soon as possible. Work order was presented to EHS via email confirmation. TCS foods will not be stored in the unit until the problem fix. -0.5 pts- |
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