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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 |
|
|---|
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed a multitude of containers all throughout kitchen being stored without proper lids or coverings. Ensure all containers of food are properly covered while not actively in the cooling process.
0 pts. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed chicken being cooked from raw removed from oven while maintaining an internal temperature of 144F. PIC stated they do not normally take final cook temperatures after cooking.
CDI - Chicken placed back into the oven to finish cooking. Final cook temperature of 165F achieved.
1.5 pts. |
|
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 onion sauce cooked at 1:35 cooling at an overall rate of 0.17F/minute during inspection. A rate of 0.69F/minute needed to achieve 70F within two hours. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - Sauce placed back on stove to be reheated to 165F. Cooling process restarted.
1.5 pts.
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
|
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)
Observed container of momo sauce containing tomato prepared on 12/10 in use during inspection. Observed various bags of food cooked and frozen on premises not baring labels identifying the date which they were cooked or frozen.
CDI - Momo sauce voluntarily discarded. EHS coached PIC on proper date marking procedures for foods that are cooked and frozen on site. Foods unable to be verified voluntarily discarded. Foods able to be verified properly labeled.
0 pts.
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
Observed onion sauce cooling while in deep pans in WIC. Sauce was not cooling rapidly. Sauce moved to WIF. Method still proved insufficient for proper cooling.
CDI - Sauce reheated to restart cooling process. Sauce shall be portioned into six hotel pans, allowed to cool at ambient for 20 minutes, then placed in WIF instead of WIC. PIC to monitor cooling process.
Repeat. 1 pt.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.
Observed fried paneer being stored in water during inspection. Ensure all foods except for the aforementioned are not stored in undrained water or ice.
0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed single use togo containers being stored in a manner that opens the food contact surface to potential contamination.
CDI - PIC flipped containers to protect food contact surfaces.
0 pts. |
|