|
|
| 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(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed multiple sheet pans of chicken wings and blanched fries on speed rack in WIC. EHS observed temperature above 41F. EHS observed items dated for 10/15. PIC stated they were made the day prior and placed on the sheet trays to cool. PIC stated they were not present yesterday and temperatures were not taken during cooling process. EHS observed pans of wings and fries stacked high with no clear separation from trays on speed rack. PIC stated these items should have been spread thinner on the trays and gaps should have been left between trays to facilitate air flow. CDI - PIC voluntarily discarded chicken and fries. (1.5)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 EHS observed cooked pasta, blanched fries, raw burger patties, and diced tomatoes above 41F. Diced tomatoes were placed on top of inside make unit and not flush with rest of items in make unit. PIC stated tomatoes are stored in unit during lunch rushes but should be returned to WIC after to ensure temperatures remains below 41F. EHS observed pasta, fries, and burger patties in grill lowboy above 41F. PIC stated due to opening and closing the grill door, temperatures will rise. PIC stated items were taken from WIC at 11am and were below 41F. CDI - PIC voluntarily discarded tomatoes, PIC removed pasta, burgers, and fries and placed on sheet pans in WIC to quickly cool. (1.5)
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 |
3-501.18 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) EHS observed shredded mozzarella, sliced tomatoes, and red pepper aoili without proper date marks. PIC was able to verify date made during inspection. PIC stated they prepared these items on 10/14. CDI - PIC placed proper dates on all items. (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 . |
|
33
|
1
|
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 EHS observed sliced tomatoes and cooked pasta actively cooling in WIC at inadequate rates. EHS observed chicken wings and blanched fries cooling in WIC beyond 6 hours. EHS observed sliced tomatoes tightly covered with plastic wrap. EHS observed pasta in deep plastic container with no lid. EHS observed chicken wings and fries stacked deep on sheet pans ands stacked on speed rack with limited space between pans. CDI - PIC removed tomatoes and pasta and placed items on sheet trays to quickly cool. PIC voluntarily discarded chicken wings and fries due to missing cooling window. REPEAT. (1)
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
|
1
|
Food properly labeled: original container |
Yes |
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. EHS observed sauce bottles in make unit unlabeled. CDI - PIC placed labels on bottles with tape. ** EHS will not escalate points due to improvement. EHS observed majority of sauces on make line labeled, however, sauce bottles in top of make unit unlabeled. PIC stated they are testing different ways to label bottles for long term compliance. During last inspection, majority of bottles throughout make line were unlabeled. (1) REPEAT. |
|
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. EHS observed dry storage shelving soiled with sticker residue and debris in back area of kitchen. Increase cleaning frequency to avoid accumulation. (0) |
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