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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 |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. -Observed open, uncovered container of salt in dry storage, with packaged food stored on shelves above. -CDI- PIC covered the salt. |
|
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 all foods in left-side and middle prep coolers above 41F. PIC stated hood system on far left side of grill line stopped working midday today. As a result, kitchen ambient air temperatures increased and caused food temperatures to rise in the left and middle prep coolers. Prior to EHS arrival, PIC contacted hood repair technician and placed all food in left and middle prep coolers on 4-hour TPHC. During inspection, EHS observed hood technician arrive and state the hood will likely be repaired today or tomorrow morning. -Once hood system is repaired, PIC stated cooler food temperatures in prep coolers will likely return to 41F or below. -Continue to use 4-hour TPHC to hold TCS foods in prep coolers, until food can be maintained at or below 41F. -3 day verification visit required- EHS will follow up onsite.
-Observed raw salmon and raw chicken in under-grill drawer above 41F. Observed salmon and chicken in front part of drawer above 41F, while all other TCS foods in drawers (closer to back) were properly cold holding at or below 41F. PIC stated raw salmon and chicken was placed in the cooler approximately 3 hours ago. -CDI- PIC moved raw salmon and chicken to blast chiller to cool rapidly. By end of inspection, EHS observed raw salmon and chicken cooling at sufficient rates to reach 41F within 4 hours.
-REPEAT-
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
-Observed food in left-side prep cooler, held on emergency temporary 4-hour TPHC, with incorrect time stamp. Observed time stamps stating the food was removed from temperature control at 3:08pm, while PIC stated the food has been on TPHC since long before 3:08pm. PIC stated food employees placed new time stamps on old pans of food, prior to flipping pans and discarding expired TPHC foods. -CDI- PIC voluntarily discarded the expired 4-hour TPHC foods and placed new food on 4-hour TPHC with correct time stamps.
-Observed house-made amarillo ranch with incorrect TPHC time stamp (stated it must be discarded at 3:10pm, while PIC stated the expired bottle was discarded and a new bottle replaced it, yet a new 4-hour start/discard time was not labeled.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed sliced cherry tomatoes placed on 4-hour TPHC, without a time stamp indicating the 4-hour start/discard time. -CDI- PIC verified when cherry tomatoes were removed from temperature control and properly added time stamp.
-REPEAT- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed wet stacking among multiple dishes. Ensure dishes are properly air dried before stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -Observed one side of hood system not functioning (hood technician onsite stated motor was broken). -Repair hood system. -During inspection, PIC stated hood will likely be repaired today or tomorrow morning PIC stated section of grill line underneath broken hood will not be used until it is repaired. EHS will follow up. |
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