|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
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.
EHS observed a slicer stored as clean with visible food debris present. EHS observed a few metal pans with sticker residue present. Dishes were stickers so that sticker residue was touching the food contact surface.
CDI- Items were taken to dish area to be w/r/s.
-1.5-
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 . |
|
33
|
0.50
|
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 cooked turkey cooling on counter at 123F at 11:10. After 30 minutes the turkey was at 118F. This cooling rate is too slow.
CDI- PIC moved product to walk in cooler. PIC shredded the turkey and placed it in walk in cooler on sheet trays. After an additional 50 minutes the turkey was at 56F.
**REPEAT** -0.5-
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
EHS observed several flies in the kitchen during inspection.
-0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a four bowls that were stored clean and stacked wet.
**REPEAT**
-0.5- **EHS did not escalate points due to improvement overall with wet stacking** |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
EHS observed facility walk in freezer in disrepair during the visit. PIC stated that the facility lost power the evening prior and the walk in freezer has been in disrepair since. EHS observed the ambient air temperature in the unit to be 46F. All TCS products in the walk in cooler were found to be between 28-38F. PIC stated that a work order has been placed and they are waiting for a tech to arrive. Facility walk in cooler is functioning properly and facility has a reach in freezer that can be utilized if needed. EHS advised PIC to move all TCS products to walk in cooler so that they could avoid having to discard if temperatures rose above 41F. EHS will make a return visit to verify the unit has been repaired.
-0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
EHS observed dust build up on ceiling vents and surrounding ceiling tiles.
-0- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings on prep table while prep was occurring. .Designate an area for employee belongings.
**REPEAT** -0.5- |
|