| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC did not know cold holding temperature requirement or what raw chicken to supposed to be cooked to. PIC must demonstrate knowledge of food safety and foodborne illness prevention. CDI - Foodborne illness risk factors explained to PIC during inspection.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
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. Blanched fries measured 67F on speed rack out of temperature control at 3:25pm. PIC stated they were blanched at 10:40am and have been cooling here since then. Use walk-in cooler or freezer to cool TCS foods after preparation. CDI - PIC educated about cooling TCS foods and the blanched fries were discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 2 bowls of chicken wings measured 76F-93F on prep table. PIC stated these were extras from a batch cooked for an order. TCS foods in hot holding must measure 135F or above. CDI - PIC discarded chicken wings.
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 |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Blanched fries held using TPHC had a start time of 10:40am and were still being used at 3:30pm. TCS foods held using TPHC must be used or discarded within 4 hours of placing on TPHC. CDI - Blanched fries discarded. |
|
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 Blanched fries measured 67F and were cooling for 4 hours out of temperature control on a speed rack. Place cooling TCS foods in walk-in cooler or freezer to cool after cooking. CDI - PIC educated on cooling methods and the blanched fries were 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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Clean measuring cup observed ding stored on clean dish shelf on top of floor drain cover. Do not store floor drain cover with clean dishes. CDI - Measuring cup moved to 3-compartment sink to be washed and floor drain cover removed from shelf. 0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Grease and food buildup inside coolers on line and on shelves and low areas on line. Speed racks in the walk-in cooler also need to be cleaned. Clean these areas more frequently. 0 pts. |
|
55
|
0
|
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. Buildup on wall behind 3-compartment sink. Buildup on floors underneath and behind equipment on line. Clean these areas more frequently. 0 pts. |