| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
3
|
Proper cooling time & temperatures |
No |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed greens, onion sauce, corned beef and other items prepared today cooling in RIC and lowboy with no change in temperature due to inadequate refrigeration with ambient temperatures between 55-57F. Observed soup and cassava prepared yesterday above 41F. Refer to temperature chart. -CDI- PIC moved items prepared today to freezer and voluntarily discarded of items prepared yesterday. **REPEAT** -3-
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed housemade onion sauce, raw fish and chicken above 41F in stand alone RIC. Observed ambient air of stand alone RIC at 55F. Observed cassava, beans and soup in lowboy above 41F. Observed ambient air of lowboy at 56F. Observed WIC not being used due to not properly functioning. Per PIC, unit has not been working for about 1.5 weeks and no one is able to repair it until week after next. -CDI- PIC moved all items prepared today and all raw items to freezer. PIC voluntarily discarded of all items prepared prior to today. **IMMEDIATE PERMIT SUSPENSION UNTIL FACILITY HAS ADEQUATE FUNCTIONING REFRIGERATION.** **3DAY VERIFICATION REQUIRED** **REPEAT** -3-
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/ 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 cooked turkey in freezer prepared yesterday with no date mark. Observed soup dated 10/3, but per PIC, item was prepared 10/5. -CDI- PIC properly date marked items. **REPEAT** -1.5-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 food cooling in stand alone RIC and lowboy that were not properly functioning, filled to the top, stacked high and with tightly covered lids. -CDI- PIC moved items to freezer. **REPEAT** -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
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed chicken thawing in prep sink submerged in water at 85F. -CDI- EHS educated PIC on proper thawing methods and PIC placed chicken back into freezer as item had been out for less than an hour. -0- |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed thermometer not properly functioning due to needing a new battery. **10 DAY VERIFICATION REQUIRED** -0.5-
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in stand alone RIC and lowboy. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in dish pit area. **REPEAT** -1- |
|
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 standing water in pots stored as clean. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed WIC, stand alone and RIC not properly functioning. **3DAY VERIFICATION REQUIRED** **IMMEDIATE SUSPENSION ISSUED. FACILITY TO REMAIN CLOSED UNTIL REFRIGERATION HAS BEEN REPAIRED** **REPEAT** -0.5-
4-502.11(A) Maintain utensils in good repair. Observed some utensils in need of repair due to being worn down, burnt, broken handles and tarnished metal. Replace. |
|
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 hole in flooring behind ice machine and dishwasher. Observed cracked tiles near dish machine.
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 buildup on walls, ac vent cover and hood system. Increased cleaning frequency recommended. **REPEAT** -0.5- |