| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed chicken salad in deli case at 43F, prep date was from yesterday. -CDI- Voluntarily discarded. Observed open make line tomatoes at 52F and lettuce at 45F. PIC stated that foods were prepped this morning, 2 hours prior. -CDI- Foods were moved into WIC to cool, foods were cooling at a proper rate.
Observed cheese slices over stacked in PT 2 at 45F at the fill line and above, below the fill line the foods were 40F-41F. PIC stated that the cheese was prepped 2 hours prior. -CDI- Cheese moved into WIC to cool, foods were cooling at a proper rate.
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 |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed a lack of a date marking system for the carry over deli meats and cheese that were present in the deli case. EHS discussed when the foods in the deli case were prepared to which the PIC was able to answer. Foods were able to be back dated. EHS further discussed that if any foods held in the deli case over night that the foods shall be properly date marked. Ensure a consistent date marking system is established for the deli case.
-CDI- Back dated foods that were not properly date marked.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 shredded lettuce cooling at a rate of 0 after 20 minutes in the lowboy deli case. Lettuce was in large containers and overfilled. Facility had 2 hours left in the cooling process. -CDI- Lettuce prep was moved uncovered into the WIC to properly cool. Food was properly cooling by the end of the inspection.
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 |
Yes |
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 an unlabeled oil and vinegar bottle. Ensure that all working containers of foods are properly labeled. -CDI- PIC properly labeled foods. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked metal containers on the clean dish rack of the facility. Ensure that all equipment properly air dries prior to being stacked together. |
|
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. Observed grill with a broken rail on the bottom. PIC stated that there is a work order in for the broken grill rail. Ensure that equipment is maintained 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 buildup of residue and debris present on the sides of cooking and holding equipment on some of the containers of dry spices below prep shelving, and on work stations in the kitchen.
Ensure that non-food contact surfaces are cleaned and maintained as clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
Yes |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup of food debris and residue present on the floors present throughout the facility as well as underneath cooking and holding equipment. Ensure floors are cleaned and maintained as clean. |