| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw bacon stored on shelf above shredded cheese in walk-in cooler. Raw eggs stored over corn in walk-in cooler as well. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw foods to bottom shelf. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade had multi-day buildup on it. Food-contact surfaces of equipment shall be cleaned to sight and touch. CDI - Can opener blade taken to dish machine to be washed. 0 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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. Chicken that was cooked last night still measured 49-50F. 2 pans of refried beans that were cooked last night measured 48-49F. TCS foods must be cooled from 135F to 41F within a total of 6 hours. CDI - PIC discarded chicken and refried beans.
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
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw meats in drawer cooler measured 45-47F. PIC stated that cooler was cleaned this morning and meats were left out while it was being cleaned. TCS foods in cold holding shall measure 41F or less. All TCS foods in drawer cooler moved to freezer to rapidly cool. Verification visit to be completed by 10-13 to check cooler. REPEAT
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 Salsa in reach-in cooler was dated as being prepared on 10-11. Queso and ground beef had today's date as prep date, but when cook asked he stated they were prepared yesterday. Ensure staff place accurate prep date on TCS ready-to-eat foods. CDI - PIC placed correct label on foods during inspection. 0 pts.
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
|
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 Refried beans were cooled while stacked on top of each other over night. Chicken was cooled in deep pan. Use shallow pans, and leave cooling TCS foods uncovered or loosely covered to facilitate cooling. CDI - PIC educated on cooling methods and chicken and beans discarded. 0 pts.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of drink mixes are being stored on walk-in cooler floor. Food must be stored at least 6 inches off the floor. REPEAT // 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Ice had dripped onto portioned peppers in walk-in freezer. Do not store exposed food underneath the leaking ice. CDI - PIC discarded peppers. |
|
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. Torn gaskets present on sandwich cooler doors and drawer cooler drawers. Dish shelf beside dish machine rusted. Rusted shelves in walk-in cooler. Repair ice leak in walk-in freezer. Replace torn gaskets. Replace rusted shelves. REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Grout worn between floor tiles in dish washing area. Some broken tiles here and at back door as well. Replace broken tiles and re-grout floor where low. 0 pts. |