|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in flip top prep unit (see temperature chart). Also observed salsas stored in glass door RIC holding above 41F. Per PIC, salsas were delivered to MFU around noon from commissary. Do not accept TCS items that are not 41F or below/135F or above upon delivery. PIC also stated the flip top prep unit had been opened frequently during lunch rush. EHS recommends placing items on TPHC during rush hour to avoid cold holding issues. EHS provided TPHC written procedures form via email. - CDI - Ambient temperatures and food temperatures observed to recover to 41F or below after unit was left closed for 30 minutes.
*NOTE: Glass door RIC only to be used for packaged products, like bottled drinks. Do not store salsas in glass door RIC. Permit action will be taken if salsas observed stored in this unit again.
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 |
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 5 gallon size ziploc bags of salsa lacking date mark labels. Per PIC, salsas were made and delivered to MFU today around noon. - CDI - PIC date marked salsas.
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 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 chlorine sanitizer too strong with concentrations high enough to turn test strip white. - CDI - PIC diluted chlorine sanitizer to 100ppm. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
Observed serving window left open without a screen or other form of protection present to prevent insect/rodent entry. Observed multiple flies on MFU. Keep window closed or install a mesh screen. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 onions and mayo stored directly on the floor of the MFU. Remove from floor. |
|
49
|
1
|
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. - REPEAT - Observed food residue and debris buildup underneath flattop grill, on shelving above three compartment sink, and on gaskets in lowboy portion of prep unit. Clean and increase cleaning frequency to maintain 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 floors and walls in need of cleaning throughout MFU. Clean and increase cleaning frequency to maintain clean. |
|