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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Management needs to ensure staff that are preparing and cooling food are following cooling procedures and also ensure temperatures are being monitored. Establishment has been out of compliance with cooling 4 out of the last 5 inspections. PIC will re-train staff using videos on Environmental Health’s website. Shared weblink with PIC. Verification will be completed in 10 days to verify training of staff.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced deli meat and sliced cherry tomato cooling that did not achieve 41 F in 4 hours. Products were prepared this morning between 9:30 and 9:50 am per the sticker on the containers. CDI, product discarded. Ensure staff are monitoring cooling temperatures.
To enhance cooling in the walk in refrigerator the beer needs to be moved to another location so that the coldest part of the walk in can be used to cool food. Staff have tried moving the beer within the walk in, but the volume of beer storage is ultimately the issue. Recommend moving beer storage (bottles and cans) to the bar area, and adding more refrigeration to the bar space.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 multiple containers cherry tomatoes and sliced deli meat that were not cooled to 41 F in 4 hours. The deli meat was wrapped in bags, placed in a deep container, and the container was wrapped in plastic. The sliced tomatoes were in deep containers and wrapped in plastic. Ensure staff are trained to leave food uncovered during the cooling process. Change to shallow cooling method for the deli meat. Re-train staff using videos provided and use closed caption function to train staff that are not proficient in English. EHS will return in 10 days to verify this process is corrected due to cooling methods being out of compliance on 4 out of the last 5 inspections.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a knife in the preparation area stored in a container of soapy water. Only use water that is at 135 F or above and does not contain soap to store utensils that are not in use. CDI, knife removed from water and cleaned. For this area, recommend storing utensils on a clean surface since there is not away to maintain hot water in the preparation area of the kitchen. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal pans stored wet stacked together at the dish drying rack. Ensure items are allowed to air dry and add shelving if additional space is needed for air drying. CDI, items unstacked to be air dried. |
|
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 multiple frying pans with damaged non-stick surface. Discard damaged pans and replace more often. |
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