| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a tomato dicer stored clean with residue in the crevices. CDI, item moved to dish washer area for cleaning.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 shredded cheese, salad, and diced tomato prepared this morning that did not achieve 41 F within 4 hours. Products observed between 44 - 48 F. CDI, products discarded. Ensure food items are cooled within the 4 hours window. Remember to check products prepared at room temperature before storing in the refrigerator so that staff know to monitor cooling for products.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut and diced tomato products and corn salsa at the salad line and expo above 41F. Observed cooked mushrooms at 31 - 48 in another prep top unit. The refrigerators observed working properly and several other products were in compliance in the unit. CDI, out of temperature products discarded. Due to the air temperature of the kitchen, staff need to keep products stirred to keep the product more in contact with the cold air of the refrigerator and keep the products covered. Recommend using metal pans vs. plastic. Recommend that staff check temperatures of the products more often. The prep top refrigerators having out of temperature products has been noted in the past, ensure the products remain in compliance. If additional violations are noted in the future, a Risk Control Plan will be required.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 ribs prepared this morning for cooking this evening at 53 F in a deep covered container, with 1 hour remaining to cool to 41. CDI product removed from deep pan and placed in single layer on a pan in the freezer. Observed salad, cheese, and cut tomato products stored cooling in deep covered containers. CDI,These products did not achieve 41 F within 4 hours and were discarded. Observed container of coleslaw inside drawer unit at 53 F, that had just been prepared, chef advised they do not cool in the reach in units, CDI, product placed in walk in refrigerator. Please have all kitchen staff watch the training video at the link below. When a product is returned to a refrigerator and is above 41 F, the product must be effectively cooled using an approved cooling method. The blast freezer is no longer working, please have it repaired so that products can be cooled more quickly. A risk control plan will be required if improvement is not made. A Verification visit to see improved processes will be made within 10 days.
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
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on the oven handles where staff are brushing up against them. Place the tongs on a clean prep surface or in water that is above 135F. |
|
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 of a few pans on a shelf. Ensure dishes are dry before stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed the Robocoup blade damaged and chipped. CDI, blade taken out of service. Keep all untensils in good repair. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 the wire rack on the wall above where the wood is stored in the kitchen collecting residue. Clean the shelving. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed the community dumpster with trash on the ground. Work with the other tenants to keep this area clean. |