|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several foods through out the facility that were above 41F foods including Lettuce on the mobile CH line, Sour cream on the CH line, and Corn salsa in Stand Up RIC 1. Due to these food items being prepared the day prior food was discarded by PIC. -CDI- Voluntarily discarded. Observed the following foods prepped from this morning out of temperature: sour cream in Stand up RIC 1, and steak and chicken in the grill lowboy cooler. Due to the prep time of these foods being performed within the last 2 hours, foods were moved back into the WIC to cool down. -CDI- Foods moved to WIC to cool. Foods cooled down to 41F and below by the end of the inspection.
Ensure foods in cold holding are maintained at 41F and below.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry
pasta. Observed spice shaker with no labeling present. Ensure that all working containers of food are labeled of their contents. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with large beard with no beard guard present at the start of the inspection. -CDI- Food employee placed on beard guard after the inspection began. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops handles in both large rice containers directly laying a top the food. Ensure that scoop handles are stored so that they are not in direct contact with the food. -CDI- PIC moved handles so that they were no longer a top food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several wet stacked metal containers on the clean dish rack of the facility. Ensure dish ware is air dried prior to stacking. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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 floors throughout the facility in need of cleaning specifically underneath cooking equipment, holding equipment, and prep surfaces. Ensure floors are cleaned |
|