|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
0
|
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 green salsa cooling too slowly in self-serve salsa station. Per PIC, green salsa was stored in WIC, prepped at room temperature one hour ago, then placed in self-serve station. Observed salsa at 48F and, one hour later, at 45F, dropping at a rate of 0.05F/min. The minimum required rate of cooling is 0.12F/min. -CDI- PIC placed salsa in WIC for rapid cooling to 41F or below.
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 |
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 green salsa cooling too slowly in self-service station. PIC stated salsa was stored in WIC, prepped at room temperature one hour ago, then placed in self-service station. Salsa was placed in deep container in self-service station, after being left at room temperature for extended periods of time during prep. Salsa was cooling at a rate of 0.05F/min. The minimum cooling rate is 0.12F/min. -CDI- PIC placed green salsa in WIC for rapid cooling until reaching 41F or below.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee prepping pico without hair restraint to prevent contamination. |
|
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 drying rack by 3-compartment sink with buildup of rust. Observed cabinet door in lobby broken and not attached to cabinet. - No point escalation due to different violation from past inspection. |
|
49
|
1
|
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. -Observed buildup of food debris and residue along the bottom of lowboy units on front line and in HH unit in kitchen. Increase frequency of cleaning to prevent accumulation. |
|
55
|
0
|
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. -Observed black buildup along wall behind 3-compartment sink and behind equipment in hard-to-reach places. Increase frequency of cleaning. |
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