|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 lettuce, tomatoes, and feta in deep containers covered and in shallow covered containers with a cooling rate of .05 to .10 degrees per minute after an hour. These products were used for salad preparation this morning within the last 4 hours. CDI, Items moved to shallow flat pans for rapid cooling. Cooling rate increased to an acceptable level by the end of the inspection. Staff need to ensure foods used for preparation that have set out for a long time need to be cooled within the acceptable time limits.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed raw shell eggs stored on the counter in the baking area. Chef advised that the eggs need to warm up for proper baking methods. Advised staff they need to either be held at 45 F or on TPHC. CDI, product was removed from refrigerator an hour ago. Product placed on TPHC and item added to current TPHC agreement already established for this location.
For more information, please visit: www.mecknc.gov/foodsafety |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer at 3 compartment sink at 848 ppm for sink and surface sanitizer. Product remade and also all other wiping cloth container sanitizer replaced. Ensure the product is properly diluted and is reading at the correct ppm. A part is needed for the sanitizer dispensing machine per the PIC. CDI, Establishment set a process today to fill up the sanitizing vat at the 3 compartment sink with 50% sanitizer and 50% cold water. This resulted in a correct sanitizer level. Follow this process until part is replaced. |
|
33
|
0.50
|
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 deep and covered containers being used to cool food that was used for preparation this morning. The cooling rate of .05 degrees per minute shows that the current process is not working. CDI, products moved to shallow uncovered sheet pans where they started cooling quickly. Train staff to use shallow and uncovered pans for cooling products used during preparation of food due to the products increasing in temperature quickly as food is prepared.
Observed salads prepared this morning that had been moved to the lobby display case for purchase, this process has already been evaluated as not an acceptable location for cooling. CDI, products moved back to the walk in cooler. Establish a procedure to only allow the food prep staff to select the products available for the display cabinet and check temperatures before sending out the food to ensure the products are cooled.
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
|
2
|
Food properly labeled: original container |
No |
Yes
|
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 flour, oil and water in containers that were not labeled in the Bao area. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving with snack bars at the coffee area front counter collect dust, debris, and customer trash. Observed shelving in the coffee area cabinets and shelving under the cash registers with dust and debris. Found an old mouse dropping on a shelf under a cash registers, but no other signs of pests. Keep all non-food contact surfaces clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flooring under equipment in the Bao area and the coffee area collecting debris and in need of cleaning. Ensure these areas remain clean and are cleaned more frequently. |
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