|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed empanadas held out on speed rack at room temperature. Products were 73-77F. PIC stated that they were held out at room temperature during lunch time, placed back in the walk in and then removed again to clean the walk in. CDI: Items voluntarily discarded. REPEAT VIOLATION
EHS and PIC discussed that if product cannot remain at 41F or less, then they must be placed on TPHC. Future violations of cold holding will result in a risk control plan and/or permit action. |
|
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 is not been labeled, or if the label is incorrect. -P Observed no date on container of feta in the reach in. Feta was opened on Monday, per employee. CDI: Product date marked. overall facility has a good date marking system and no other items were found undated/past the 7 day expiration.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked for fries held on TPHC. PIC marked the time that EHS arrived and then, when questioned about when they were done, they were actually cooked 30 min prior. CDI: Correct time documented on the fries. |
|
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 steak, peppers, and onions mixture cooling in deep, covered bus tubs. CDI: Product placed on sheet pan and cooled in the blast chiller. REPEAT VIOLATION
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of tomato sauce stored on floor at front prep table. Observed several bus tubs of empanadas, shrimp, and other items stored on floor in walk in freezer. Observed several cases of drinks stored on floor behind counter. Observed several cans of apricots stored on floor near back door. Facility does not have adequate storage for food items that are currently in the facility. Facility has moved to daily deliveries. Provide additional shelving for items throughout facility. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee folding empanadas with no hair restraint. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bus tubs stored as clean. REPEAT VIOLATION Facility does not have adequate drying space. Some improvement as less items were wet stacked. |
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