|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced cherry tomatoes cooling covered in the front unit at a rate of .09 degrees per minute and sliced tomatoes covered in the walk in cooling at a rate of .058 degrees per minute.
Ensure foods are cooling properly. CDI, items uncovered and moved to the coldest part of the walk in where they began to cool quickly.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw burger, cooked pasta, deli meat, and sauces all above 41 F in the walk in refrigerator. Per discussion with PIC, the walk in was left open for a long period of time starting at 7:30 am for inventory. Majority of the items out of temperature were at the door. EHS determined that a lot of warm air flows into the walk in when the door is left open. CDI, all items moved to HMS Host walk in freezer for cooling. Items began to cool to 41 F at a good cooling rate. PIC now understands that leaving the door open will cause food to be out of temperature.
Observed chipotle mayo and yogurt above 41 F at the salad prep unit. These items were not on the TPHC form. CDI, items discarded by PIC.
Observed lettuce in front reach in at 44 F. CDI, product discarded by PIC.
Overall, the PIC needs to ensure all cold foods are held at 41 F or below.
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 is not been labeled, or if the label is incorrect. -P Observed container of lettuce with no date, CDI, product discarded by PIC.
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 |
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 Observed sliced tomatoes cooling in the walk in that were covered and did not have a fast enough cooling rate. CDI, products un-covered and moved to a colder location in the walk in.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of salt and pepper with no label. CDI, product labeled. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in the kitchen area. Keep the kitchen free of pests. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Observed damaged white serving bowls. Observed cutting boards at front line and on the clean utensil rack with stains, deep grooves, and that are no longer cleanable. Replace the damaged cutting boards. |
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