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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 |
|
|---|
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed five (5) portions of TCS foods (beef patty trays, Mac and cheese in warmer box; plantains, ox tail, and Mac and cheese in the steam table) holding at less than 135F. Per conversation with PIC, items were reheated at commissary kitchen at approximately 10 a.m. CDI - EHS labeled warmer and steam table for 4 hour TPHC (10a - 2p). EHS and PIC filled out TPHC sheet to be used at the discretion of PIC for TCS foods within mobile food unit. 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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaged in food prep (plating food, chopping jerk chicken) with no hair net, hat, or other effective hair restraint. . REPEAT |
|
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 rag used to wipe top non food contact portion of prep unit held in bucket of under concentrated sanitizer (sink in surface sanitizer observed at less than 704 ppm lactic acid). |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observe one (1) box of clean pots and pans held on floor. Elevate/store clean utensils as needed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf
Observed under concentrated red bucket of lactic acid sink and surface sanitizer used as the provided sanitizer for MFU when tested using EHS test kit. Per conversation with PIC, sanitizer solution was prepared at commissary kitchen prior to departure to point of sale. PIC was unable to provide test kit or test strips No other approved sanitizers (QAC, chlorine bleach, lactic acid) were available on MFU at time of inspection. A verification will occur no later than 12/2/2024. |
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