| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates and bowls stored next to stove with visible food debris, PIC stated itmes were clean. Observed several utensils stored as clean with visible food debris present. CDI- Items were taken to dish area to be w/r/s. -0-
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 . |
|
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 two containers of cooked chicken tinga and one containers of cooked consume sauce (containing tomatoes) in the walk in cooler at 44F. According to date marking stickers items were prepared the day prior. Items missed the cooling window. CDI- Items were voluntarily discarded. -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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 several TCS items being held beyond the 7 days allotment for date marking, having no date mark, or incorrect date marks. The following items were held beyond 7-days and bared the prep dates: milk sauce (containing milk) 10/21, Green chili sauce (cooked peppers) 10/21, grilled veggies 10/24, two containers of salsa 10/24. Observed slaw with no date in prep unit #1. Observed hot dogs dated for 9 days (10/25-11/2), Queso fresco date marked for 10 days (10/24-11/2), and consume dated for 8 days (10/24-11/2). CDI- EHS allowed PIC to date mark slaw as it was prepared 10/30 as validated from larger batch, all other items were voluntarily discarded. **REPEAT** -3- ***Facility will be placed on a risk control plan for date marking, see comments***
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at the 3-compartment sink at over 500pm. When asked PIC stated that the concentrations should be 500ppm. EHS advised that facility should refer to manufacture instructions which say concentration shall be between 150-400ppm. CDI- PIC able to adjust dispenser so quat sanitizer to dispense at 200ppm. -1- |
|
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 Observed two containers of chicken Tinga and one consume sauce that missed the cooling window. Items were closed with tight fitting lids and chicken Tinga was stacked on each other. EHS observed that facility listed items as cooling on the cooling log but did not follow up to ensure the itmes cooled properly. Observed the cooling rate on refried beans to be .03 which is below the required rate, during inspection EHS observed no active stirring of refried beans that were in a deep container. CDI- PIC voluntarily discarded the chicken tinga and consume. PIC moved refried beans into RIF. **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 . |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
Yes |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed raw beef thawing in sink in a metal pan with standing water. CDI- PIC turned on water, water was 70F. -0- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few gnats in kitchen. **REPEAT** ** Points not escalated due to overall improvement, significantly less gnats** -1- |
|
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 1 can with visible dents to seal stored with other cans in dry storage area. CDI- PIC relocated can to hold for credit. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothe stored in sanitizer bucket with a concentration over 500ppm. CDI- PIC corrected concentration to 200ppm. -0- |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados in prep unit which PIC were washed ad ready to use. **REPEAT** -0.5- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying dishes. CDI- dishes were taken to dish to be w/r/s. -0-
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans stored as clean and nested wet. -0- |