| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of corn to be hot holding in the steamtable at a temperature of 98F. PIC stated they had just cooked the corn and staff were cutting it off the cob right before the EHS arrival and it had gone down in temperature during that process.
CDI - PIC rapidly reheated to 165F+ on the stove top.
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 . |
|
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 squirt bottles of ranch, buffalo ranch, and chipotle ranch to be stored in the expo area dressing opentop at temperatures of 51-57F. Squirt bottles were observed in a shallow insert container with the majority of the bottles expending past the refrigeration line in the insert containers. PIC stated that the squirt bottles are placed into the unit at around 8am.
CDI - PIC relocated to WIC to rapidly cool. PIC to stop using squirt bottles going forward and place the dressings directly into insert containers.
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
|
0
|
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) - Observed an insert container of portioned bags of cooked rigatoni pasta noodles with a date mark of 2/28. PIC stated that they had just cooked the pasta this weekend on Saturday and staff must have placed the portioned bags into the same insert container and never changed the dates.
CDI - Date mark corrected on cooked pasta.
- Observed containers of rib sauce (containing roasted tomatoes and beef stock) and parmesan sauce to be in the front WIC with date marks of 3/3 on them, making today day 9.
CDI - PIC voluntarily discarded rib sauce and parmesan sauce.
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
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a large butane torch used at the dessert prep area to be stored on the top shelf of the under counter storage rack, directly above other containers of food.
CDI - Butane torch moved to lower shelf. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 sheet trays of prepared ham & cheese, turkey & cheese, and chicken & mozzarella sandwiches to be at temperatures of 45-50F in the sandwich lowboy refrigerator at the cookline. Date marks showed they were prepared earlier in the morning before the EHS arrival for catering orders and then placed into the lowboy to cool back down. The lowboy is not a unit designed nor approved for rapid cooling, all cooling must be done in the WIC. REPEAT.
CDI - PIC relocated to the WIC to rapidly cool.
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 . |
|
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 numerous stacks of cleaned metal insert containers and bowls to be wet nested on the clean dish racks in the dishwashing area. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed a stack of coffee filters to be stored directly on top of the front counter coffee brewer and to not be in protective packaging of any kind.
CDI - Filters place into a plastic container with a lid. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 interior of the cookline lowboy refrigerators, the upright 2 door RIF, the refrigerated drawers and the gaskets of all cookline refrigerators to have accumulations of food debris/grime. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
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 the wall surrounding the dishwasher and wall behind the dessert prep/food prep sink in the kitchen to have accumulations of food debris and black grime. REPEAT. |