| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed rotting peppers in WIC during inspection.
CDI - PIC voluntarily discarded.
Repeat. 1 pt. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed employee cooking chicken during inspection. Employee stated chicken was finished and offered to REHS to take a final cook temperature. Chicken was holding at 149F when checked.
CDI - Chicken placed back on grill to finish cooking. Chicken achieved 168F.
0 pts. |
|
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 various TCS sauces being stored above air curtain in togo sauce prep during inspection. All sauces above air curtain were holding above 41F. See temperature chart.
CDI - Out of temperature sauces voluntarily discarded.
Repeat. 1.5 pts.
Points not escalated due to overall compliance with cold holding.
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 . |
|
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 guacamole with tomatoes cooling while wrapped in plastic wrap. Guacamole was not cooling rapidly.
CDI - PIC placed in WIF to hasten cooling.
0 pts.
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 |
No |
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 various squeeze and shaker bottle on main line void of labels identifying their contents. Ensure all working containers are properly labeled to identify their contents.
0 pts. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed portioned condiments being stored stacked up, with no barrier in between the lip of the container and the bottom of the tray above it. Ensure all foods are stored in a manner that protects them from contamination. Observed various dented cans being stored in conjunction with unadulterated cans during inspection.
6-404.11 CDI - Dented cans segregated.
3-305.11 Repeat. 1 pt. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being stored in sanitizer solution below 200ppm quat during inspection. Ensure wiping cloths are stored in properly concentrated sanitizer at all times.
0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed sanitizer dispenser at three compartment sink dispensing below 200ppm quat during inspection. Three comp was not in use during inspection. Facility to utilize dish machine or manually dose sanitizer. Repair necessary.
0.5 pts. |