| 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.
-Observed cooked pork shank and duck not meet cooling parameters after cooling overnight in WIC. Observed both pork shank and duck in large deep containers, covered with parchment paper and aluminum foil. Observed pork shank and duck above 41F, after not being removed from WIC since cooling began last night. -CDI- PIC voluntarily discarded the pork shank and duck.
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 |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cooked peppers/onions, cooked mushrooms, bean/corn/cheese mix, crema, and cut cabbage above 41F in prep top. Listed foods above 41F were stored in plastic deli containers, placed in large metal pan in the flip top portion of the prep cooler. All other foods in prep cooler were properly cold holding at or below 41F. -PIC stated all foods above 41F were placed in the cooler between 11am and 12pm, less than 4 hours ago. -CDI- PIC placed all foods above 41F (cooked peppers/onions, cooked mushrooms, bean/corn/cheese mix, crema, and cut cabbage) on temporary 4-hour TPHC. Going forward, PIC stated an ice bath will be used to maintain proper cold holding temperatures.
-REPEAT-
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
-Observed no written procedures for heavy cream, corn stock, mole rojo, and chorizo held on 4-hour TPHC. -CDI- EHS provided PIC with blank copy of TPHC procedures and assisted PIC with completing them. EHS observed proper time stamps on all foods.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 cooked pork shank and duck miss cooling parameters after cooling too slowly in WIC overnight. Observed both pork shank and duck in large deep containers, covered with parchment paper and aluminum foil. Observed pork shank and duck above 41F, after not being removed from WIC since cooling began last night. -CDI- PIC voluntarily discarded the pork shank and duck. -Use shallow pans and frequent stirring for efficient cooling. Leave hot foods uncovered until cooling is complete and food is at or below 41F.
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 . |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed raw ahi tuna thawed within ROP environment in WIC. Remove tuna from ROP environment prior to thawing. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed multiple dented cans stored among dry storage, with cans intended for use. -CDI- PIC removed cans from dry storage shelf. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloths stored directly on prep tops/cutting boards. Store in-use wiping cloths in sanitizer solutions. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. -Observed in-use utensils stored within water at 80F. Store in-use utensils in hot water above 135F. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed few dishes wet stacked. Ensure dishes are fully air-dried prior to stacking. |
|
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 buildup of food residue/debris along interior of under-grill cold drawers (within gaskets and inside drawers). Increase frequency of cleaning.
-REPEAT- |