| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 PIC stated that chicken wings were being initially cooked to 135F at commissary, then per order, cooked at facility to 165F and above. There was no approved procedures available by facility or in documentation on permit for either this facility or the commissary. CDI PIC voluntarily discarded and will either cook wings to 165F initially or cook to order from raw. Both facilities will have to submit par cooking procedures and have them approved by EHS before continuing practice of par cooking. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items throughout facility holding above 41F. The Chicken wings, cooked corn, and cut tomato had been held in unit overnight. Other items had just been brought over from commissary. CDI PIC voluntarily discarded chicken wings, tomato, and cooked corn, other items allowed to re cool. A reminder that per permit restrictions for both this facility and commissary-permit specifically states, “ 1-26-23 PERMIT AMENDED by C Mckenzie to reflect approval of off site commissary kitchen to work in conjunction with this kitchen. Off site prep will occur at 9545 Pinnacle Dr permit #024055. Foods must arrive from commissary kitchen below 41F or above 135F. All cooling must be completed at the commissary kitchen.“
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
CDI, PIC allowed to date/re-date the following TCS food product(s), cut watermelon, because item was cut day before . In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) CDI Cut watermelon was date marked and cut tomato was discarded. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no asterisk for the salmon which PIC states can be ordered undercooked. VR required |
|
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 two fruit flies flying in prep area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed metal bowls that were rusting. CDI PIC stated they no longer use the bowls and voluntarily discarded. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 fronts of equipment, RICs and inside RICS with residue and debris build up. Observed tape still attached to outside of containers stored clean. CDI those equipment was returned dish area. Clean with more frequency. |
|
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 splash and splatter on walls and build up on floors along edges and in corners throughout prep area. Clean with more frequency. |