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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 |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed food handler wash their hands and then turn off the faucet with their bare hands. CDI - Provided education, food handler rewashed their hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can of tomatoes. Food handler stated they will not use. CDI - Can was removed, facility shall have a designated area for damaged/dented products to prevent using. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mixed greens, fingerling potatoes and cooked green beans the reach in prep top cooler above 41F. Temped ham and cheese in the unit and all temped at 41F and below. Ambient air temped at 46F. Food handler stated they had placed the greens in the unit about an hour ago, this was removed and placed back into the walk in cooler to cool back down to 41F, retemped at 41F. Temps are taken of refrigeration units in the AM, this unit temped 39F. Provided temporary options: Keep TCS foods on TPHC for 6 hours if under 70F, or utilize ice to maintain 41F and below. PIC has decided to maintain at 41F and below using ice. PIC has called for repair. Verification visit required to ensure compliance.
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 |
No |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hard boiled eggs (7/12), milk (7/11), heavy cream (7/11), gazpacho (7/12) exceeding the 7 days. CDI - PIC voluntarily discarded.
*Observed Scape Goat date marked for 14 days, PIC unable to provide document on moisture content. Please provide documentation showing that the moisture content for this soft cheese is exempted from datemarking. Label these products as such until a letter can be provided.
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 . |
|
33
|
0
|
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 mozzarella cheese cooling in a deep container covered. CDI - food handlers removed from the deep container and placed on a sheet pan to cool rapidly.
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 . |
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