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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 |
|
|---|
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed pasta in several pans to be covered in walk-in cooler and at 43-44F. Marinara sauce holding 44F in walk-in cooler. Repeat violation. Assure that all TCS foods are stored at 41F, and if items are removed from cooler to re-stock that the food is not covered until it is back to 41F or below. CDI by uncovering items so that they can properly cool down to 41F and below.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 several pans of cooked pasta covered and stacked at 43-45F. These must be cooled to 41F and below, and must not be covered until they are 41F and below. If foods are removed from walk-in they must maintain 41F and below, and not be covered and/or stacked unless they are at proper temperature. CDI by removing pan lids, and unstacking pans. 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/P6x8b1ZVOx |
|
40
|
0.50
|
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. Employees with beards must wear beard nets when handling food and utensils. Need to purchase beard nets for staff. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
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. Pans stacked wet - these must be pyramid-stacked or otherwise arranged so that they can thoroughly air-dry quickly and cannot be towel dried. Repeat violation. Need to process utensils so that they have sufficient time to air-dry. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single-service cups not in a dispenser that protects them from handling of mouth contact surface nor protected from sneezes, coughs, etc. Suggest dispenser that dispenses cups individually, or keep them in the original plastic sleeve so that they are protected from sneezes, coughs, dust, or handling. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed can opener to be non-NSF and rusted. Get NSF can opener that has blade that is removable with a pin. It is also lighter in weight and not subject to rusted.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards that are very scarred and difficult to clean. Replace these more frequently or have them planed smooth so that they are easily cleaned and sanitized. |
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