| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy strawberries in WIC. CDI- PIC disposes of strawberries. (-0) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed vegetable soup, sliced tomatoes, unsalted butter, aioli sauce in fliptop temp at 44F. CDI- PIC voluntarily discards soup (prepped days ago) and tomatoes, removes other items to WIC (prepped this morning), where they are 41F within 45 minutes. Repeat. (-3)
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed incorrect date marks on vegetable stock and oil/herb mixture. CDI- PIC date changed from 3/14 to 4/14. EHS is certain the food was prepped this am, and not in March. (-0)
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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed Quat in sanitize basin of 3 comp sink at >400PPM. CDI- PIC demonstrates successfully diluted sanitizer in basin at 200PPM. EHS advises PIC to have dispenser serviced at earliest opportunity and continue to utilize dilution method verified with test strips in the meantime. |
|
33
|
1
|
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 large vat of alfredo sauce cooling in shallow ice bath at 135F and no change in temperature after a half hour. Dividing the batch into two metal containers with ice bath dropped only 3 degrees over the course of another half hour. CDI- to facilitate rapid cooling to <70 within 2 hours, PIC divides sauce into 6 metal containers in the WIC, which come to 65F within the 2 hour cooling window. Repeat (-1)
EHS advises PIC to utilize shallow, metal containers, and WIC for cooling TCS foods in large batches. Shallow ice bath in facility with high ambient temperature is not appropriate to facilitate a proper cooling rate. Monitor foods as they cool to be sure they reach 70 in two hours, and 41 within another 4 beyond that.
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 trio of spices near cook line without labels. (-0) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies throughout back area of facility. EHS advises for pest control to make visit at earliest opportunity. (-0) |
|
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 thawing fish filets in WIC, open can of tomato sauce near cook line, and creme brulee beneath back prep table sitting on ground. CDI-PIC elevates fish off ground, discards of tomato sauce can and creme brulee. (-0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths in bucket of soiled water. CDI- PIC remixes solution and included new wiping cloths. (-.5) |