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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)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) crate of recently delivered unwashed jalapeños stored above boxed, pre washed lettuce in WIC. CDI - EHS and PIC discussed proper storage of items in cold holding. EHS rotated unwashed produce below ready to eat food.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of onions and peppers in hot cabinet at a temperature of 123F. Observed recently prepared cups of queso in bin adjacent to hot holding bin of queso in steam table. Lowest three cups of queso were observed at proper hot holding temperatures. Second stack of queso cups were observed at temperatures below 135F (118F, 120F). CDI - Peppers and onions were effectively reheated to above 165F for hot holding. Top layer of queso cups was disposed of.
Note: Per conversation with management, facility is not utilizing TPHC measures at this time. EHS has provided facility with blank TPHC sheet; should establishment with to utilize methods in which prepared foods are held outside of temperature control (pre making queso cups and removing from steam table), EHS advises facility utilize 4 hour time procedures.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 several (more than ten) recently prepared TCS food items, including covered diced tomatoes and chicken in WIC, single serving cups of salsa and sour cream above fill lines in salsa prep top, and tomatillo salsa at salsa bar) cooling at ineffective rates. CDI - Cooked chicken pans were reheated at stove top and set in hot holding until use for cater. Diced tomato bin was opened and storedCooling single servings of salsa and sour cream in prep top were moved below the fill line and top was closed to allow improved cooling. Ice bath was added to tomatillo pan underside at salsa bar to improve cooling.
EHS has provided cooling charts for ambient and two step cooling. EHS advises that items to be held in prep tops be cooled prior to storage in cold holding units.
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
|
0
|
Food properly labeled: original container |
No |
No
|
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 unlabeled sauces in bottle prep top. Per conversation with PIC, bottles are unlabeled due to being torn when removed from bottle prep top. EHS advises use of station labels, erasable labeling, station maps, etc. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee engaged in food prep (washing and cutting peppers) with multiple bangles and bracelets.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC performing minor food prep (bagging cooked chips, etc.) with no effective hair restraint. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed ice machine vent missing from unit. Per conversation with management, facility has ordered a replacement vent for ice machine. REPEAT. |
|
49
|
0.50
|
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 flat mats below dishes in dish drying rack with accumulated food soil and dust. Observed residue buildup in interior chutes of ice machine. Per conversation with management, ice machine is used only for cooling of packaged or sealed TCS foods and is not a food contact surface. Clean non food contact equipment with enough frequency to prevent potential contamination. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) slice of employee birthday cake stored sealed above food in WIC. CDI - PIC voluntarily disposed of cake slice. REPEAT.
No escalation in point deduction due to improvements made from previous inspection and differing conditions; EHS observed readily labeled and available storage for employee food in WIC. Employees shall store food only in locations where contamination can not occur. |
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