| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed facility hot holding ramen broth on the stove at 111F. CDI- PIC instructed food employee to reheat the broth. Broth was reheated to 174F. -0-
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed two containers of red curry, one container of green curry, and two containers of chili oil holding in a prep unit above 41F. See temperature chart. Ambient air temperature of the unit is 65F. PIC placed items inside the walk in cooler as they stated they had been placed into the unit less than 2 hours prior from the walk in cooler. 3-day VR.
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 . |
|
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed the following items on the line without date marks: green curry, red curry (x2), cooked chicken (x3), chili sauce, and pork wontons. CDI- EHS allowed PIC to date items as they were pulled from larger portions in the walk in cooler. EHS advised PIC that all items should be date marked and not just the larger portions in the walk in coolers. -0-
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 . |
|
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 Observed facility holding nearly all items in top of prep unit on TPHC. EHS observed that after the 4 hour mark employees restarted timers used on the line but did not discard items. EHS had to prompt employees and PIC to discard items. Facility must discard all products being held on time after the 4 hour mark. CDI- EHS obsevred employees discard all TPHC products. -1.5- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stacks of dishes stored in a position that does not allow for air drying. CDI - PIC removed dishes from storage and stagger stacked dishes on prep tables to allow air drying. **REPEAT** -0.5- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. EHS observed torn gaskets on make unit doors and 2-door reach in drawers in kitchen. REPEAT. Repair. -1- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. EHS observed gaskets in make unit and reach ins throughout kitchen accumulating food debris. Increase cleaning frequency to avoid accumulation. -0.5- **REPEAT** |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. EHS observed AC vent next to front WIC accumulating an egregious amount of dust and residue. EHS observed walls throughout kitchen accumulating food residue and debris. Increase cleaning frequency to avoid accumulation. Observed fans in walk in cooler #2 in need of more frequent cleaning **REPEAT** -0.5- |