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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
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 stack of sliced cheddar cheese stored in the cookline lowboy refrigerator without and protective packaging and stored directly on the shelf of the lowboy refrigerator.
CDI - PIC voluntarily discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the dicer to be stored as clean on the lower shelf of the prep table with visible food debris on the blade and other food contact surfaces.
CDI - PIC brought dish to dish pit to be W/R/S.
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 .
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. - Observed the cookline employee go to take the temperature of a pot of refried beans on the stovetop without washing the thermometer probe. REPEAT.
CDI - EHS intervened and had employee clean thermometer with a probe wipe prior to using it. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of cooked pork and raw shrimp in the front portion of the lower refrigerated grill drawer at temperatures of 49F and 47F, respectively. The door to the unit was observed ajar upon EHS arrival. All other items in the refrigerated drawer were observed below 41F.
CDI - PIC moved items to WIC to rapidly cool and both items were observed at <41F 45 mins later.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a container of cooked spaghetti noodles in the cookline lowboy refrigerator with a date mark of 9/2-9/8.
CDI - PIC voluntarily discarded.
- Observed the cookline employee date marking the entire opentop refrigerator upon EHS entry with date marks of today’s date (9/9). Upon questioning it was discovered that the cooked shrimp, cooked pork, sliced tomato, and pico de gallo were all not cooked/prepared today. Cooked shrimp and cooked pork were cooked on Sunday (9/7). Pico de gallo comes from a bulk batch in the WIC that had a date mark of 9/7. Sliced tomatoes were all prepared at the same time and other containers in the WIC have a prep date of 9/7.
- Observed a container of pre-portioned bags of cooked pork in the grill refrigerated drawers that did not possess a date mark. Cookline employee stated that it was cooked on Sunday (9/7).
CDI - EHS provided education on proper date marking procedures and had cookline employee correct all date marks.
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 . |
|
33
|
0
|
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 2 container of cut romaine lettuce cooling at a rate of .04 degrees/min. Containers were observed tightly wrapped with plastic wrap, not allowing for adequate air flow around the product.
CDI - Plastic wrap peeled back to allow for adequate air flow. Item observed cooling at a rate of .17 degrees/min after correction.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed the racks in the WIC to be rusted. |
|
49
|
0
|
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 the racks in the WIC to have an accumulation of food debris/grime. |
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