|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed a can of sweetened condensed milk with dents on seam of can. CDI: Can voluntarily discarded. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored in open metal pan over ready to eat/fully cooked octopus and over bags of fries in reach in freezer. CDI: Beef was relocated to bottom of the reach in freezer. Observed raw chicken stored in metal pan over ready to eat tomatoes, mole sauce, and butter in reach in cooler. CDI: Chicken was relocated to the bottom of the reach in cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with significant food debris on it stored as clean. CDI: Can opener moved to dish area and properly washed, rinsed, and sanitized. Observed several white side dish size bowls stored on the line with food debris on the food contact portion of the bowl. CDI: Items with food debris returned to the dish area to be properly washed, rinsed, and sanitized. Ensure all dishes are inspected thoroughly before placing into clean storage.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed several containers of consome for birria still above 70F at the 2 hour cooling mark. CDI: Product voluntarily discarded. REPEAT VIOLATION
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 spicy salsa cooling in walk in cooler at a rate of .016F/min. Product had 2 hours left to cool. Product was uncovered, stirred, placed in an ice baths and placed in the walk in freezer to rapidly cool to 41F. REPEAT VIOLATION
*Facility has agreed to complete a risk control plan to focus on cooling of products due to significant history of cooling violations.*
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked ground beef stored in warming cabinet below 135F. Per employee who prepared the product, he reheated the product to over 165F beginning at around 12pm on the stove and then placed it in the hot hold cabinet once it was done. Product was rapidly reheated to 176F before placing back in the hot holding cabinet. REPEAT VIOLATION
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
|
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 consommé cooling in large, deep plastic containers in bus tubs with water (ice had melted). Products had a thick top layer acting as a “lid” and indicating active stirring was not occuring. CDI: Product was voluntarily discarded. Observed 4 large cambros of salsa cooling in walk in freezer with no stirring. Outside of container was 39 and inside was still at 68-67F after 1 hour. Once stirred, product was 55F-60F. Observed deep, covered container of spicy salsa cooling in walk in cooler CDI: Product was opened, stirred, placed in a container of ice and moved to the walk in freezer to rapidly cool. Observed birria meat cooling in walk in freezer 5 min prior to the 2 hour mark, that had not been stirred. Middle of the meat was 87F and outsides were in the 40Fs. CDI: Product mixed to distribute heat and item was at 67F right at the 2 hour mark. Ensure that items are cooled using proper methods to meet the requirements of the Food Code. REPEAT VIOLATION
*Facility has agreed to complete a risk control plan to focus on cooling of products due to significant history of cooling violations.*
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 |
Yes |
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 pan of sugar stored on low shelf near the large prep cooler on the line. Sugar was uncovered and had some visible contamination. CDI: Sugar voluntarily discarded. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed front dumpster with a missing drain plug. |
|