| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
0
|
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.
EHS observed four pans of chicken in walk in freezer with a temperature of 80F at 3:30pm. PIC stated that the chicken began cooling at 1pm.
CDI PIC voluntarily discarded the chicken as it did not reach the required 70F in two hours. PIC was knowledgeable about cooling processes such as using ice baths and leaving lids open. PIC provided education to employees.
-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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cooked beef, cooked chicken, and cooked tofu and garlic oil holding above 41F in prep unit. Ambient temperature of the unit is 55F. After 30 minutes the units ambient air temperature was 58F.
CDI- EHS allowed PIC to cool items are they were placed into the unit less than 4 hours from the walk in cooler which is functioning properly. EHS advised facility to utilize smaller prep unit on the line for TCS items until prep unit can be repaired. All items in top of unit are being held on TPHC.
**REPEAT** 3-day VR Required.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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: cooked chicken (x2 in lowboy) cooked beef, garlic oil, seaweed salad, cooked chicken (x2 in walk in cooler) and cooked broccoli.
CDI- EHS allowed PIC to date items as they were pulled from larger portions in the walk in cooler and PIC was present when items in walk in cooler were prepared. EHS advised PIC that all items should be date marked and not just the larger portions in the walk in coolers.
**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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 all the 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.
**REPEAT** -3-
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
EHS observed cooked chicken being held in prep unit on TPHC. Items had been placed on TPHC less than 20 minutes prior to EHS temping items. Cooked chicken had a temperature of 78F. Chicken had been pulled from container that had not finished cooling in the walk in freezer.
CDI- PIC voluntarily discarded the chicken. |
|
33
|
0.50
|
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
EHS observed four pans of chicken cooling in covered containers in the walk in freezer. These items were not being vented or monitored.
CDI- PIC voluntarily discarded the chicken.
-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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several gnats in the kitchen.
-0- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Observed food employee cloth drying dishes after going through dishwasher.
CDI- EHS provided education and item was rewashed.
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
EHS observed several stacks of metal and plastic containers stacked wet.
**REPEAT** -1- |
|
55
|
1
|
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. EHS observed walls throughout kitchen accumulating food residue and debris. Increase cleaning frequency to avoid accumulation. **REPEAT** -1-
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.
EHS observed several areas in kitchens with low grout. Repair. |