| 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. EHS observed numerous containers of hashbrowns above 41F. PIC stated these hashbrowns were rehydrated with cold water the day prior and immediately placed in unit after initial soak. EHS advised to cool items prior to placing in make unit to stored to provide adequate temperature and air flow to cool items down. PIC stated no temperatures had been taken of hashbrowns since they were made. EHS advised to actively observe temperatures during the cooling process to avoid missing cooling window. CDI - Hashbrowns were voluntarily discarded due to missing cooling window. (0)
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 |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed TCS foods in WIC including American cheese, ham, milk, and cream at 42F. EHS observed ambient temperature of WIC at 43F. After thirty minutes temperature of unit did not drop. PIC stated repair technician had just looked at it this morning stating it was in good working order. PIC did state that the volume of food in unit has increased due to thanksgiving which could be affecting the air flow. EHS instructed PIC to relocate all TCS foods to front units or freezer until unit can be assessed and ambient temperature can be held below 41F. EHS observed adequate refrigeration available in facility until unit can be repaired. 3-day VR required. REPEAT. (3). EHS discussed potential risk control plan if cold holding is observed out of compliance on next inspection.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed numerous containers of has browns in make unit without date markings. PIC stated after rehydration of has browns they are supposed to date items for 7 day hold. EHS observed container of chili with old dates still present on containers and some items missing dates. CDI - Hashbrowns were voluntarily discarded due to missing cooling window. EHS confirmed dates of chili and other prepped items with food employee onsite and allowed items to be dated. (1.5)
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed chemical spray bottle being stored on hand sink. CDI - PIC removed spray bottle and relocated to approve storage area. (0) |
|
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 waffle batter cooling in WIC at 42F. EHS observed containers of batter in medium size plastic containers with tight fitting lid. EHS observed WIC unable to provide adequate cooling due to being in disrepair. PIC stated no temperatures had been taken since batter was made this morning. EHS observed numerous containers of has browns in reach in unit above 41F. PIC stated these hashbrowns were rehydrated the day prior and placed immediately into unit for storage. EHS advised to place hashbrowns in WIC or WIF to quickly cool prior to placing in make unit. Make units and reach in units are not designed to cool. CDI - Hashbrowns voluntarily discarded due to missing cooling window. Waffle batter was removed from WIC and placed in WIF to quickly cool. REPEAT. (0.5)
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths in container at 0ppm. CDI - PIC removed containers and remade sanitizer at proper concentration. (0) |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf EHS observed max/min thermometer used for facility. EHS observed thermometer turning on prior to placing in dish machine. After first cycle thermometer turned off and would not turn back on. PIC stated they will obtain new high temperature disk. 10 day VR required. REPEAT. (1) |
|
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. EHS observed food debris present throughout kitchen under cooking equipment and in bottom of reach in units. Increase cleaning frequency to avoid accumulation. (0) |