|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed commercially sealed raw lamb stored above containers of goat curry in WIF. Observed container of raw shrimp stored above cooked noodles in low reach in unit. REPEAT. CDI - PIC rearranged food storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed fried paneer cooling in WIF at a rate insufficient to reach 70 F within 2 hours. CDI - PIC uncovered pan and added ice and panner reached below 70 F within 30 minutes.
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 cut cabbage in prep top above 44 F. PIC stated that cabbage was prepped that morning, approximately 5 hours earlier. CDI - PIC voluntarily discarded cabbage.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in prep top above 41 F such as curry, chicken, 65 sauce, spinach sauce, and tamarind sauce. CDI - PIC moved items to WIF to cool since items had been temped at 39 or 40 F approximately 4 hours earlier. Items that did not reach 41 F within 30 minutes such as chicken and 65 sauce were voluntarily discarded.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed thawed chicken curry in WIC that was previously cooked/frozen with one date mark indicating thaw date. PIC stated that curries are cooked/frozen on the same day and date marked but the sticker falls off when items are thawed. Curries in WIF were date marked with cook/freeze date. REPEAT. CDI - EHS reminded PIC that items that are frozen must be date marked with cook/prep date, freeze date, and thaw date to ensure that food is not held longer than 7 days. PIC corrected missing date marks.
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 . |
|
24
|
0
|
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 lunch items held on TPHC past the 4 hour mark. CDI - EHS reminded PIC at approximately 15 minutes past time that food must be discarded. PIC voluntarily discarded food. |
|
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 fried paneer cooling in WIF in a large, covered pan at an insufficient rate. CDI - PIC removed pan lid and added ice and paneer began quickly cooling towards 41 F.
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 . |
|
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. Repair loose WIC threshold. PIC stated that the threshold was recently damaged and a repair is scheduled. |
|