|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed the cookline employee handling their cellphone to print off date mark labels and touching their hat and pants with their gloved hands and then attempt to go back to food prep/service without changing gloves and washing their hands.
CDI - EHS intervened and provided education on proper handwashing/glove changing procedures. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed an insert container of raw burgers to be stored directly behind a container of rah mahi in the refrigerated drawers across from the stovetop.
CDI - Storage order rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
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 a rolling rack full of trays of black beans to be cooling at rates <.33 degrees/min, which is below the required cooling rate for the first cooling window and suggests the product would not have reached 70F by the 2 hour window which was less than 30 mins away.
CDI - All pans placed into the oven to be rapidly reheated to 165F and cooling process will be reattempted.
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
|
1.50
|
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 an insert container of roasted jalapeños to have a date mark of 9/1, making today day 8. PIC stated they were unsure if the date mark was correct or not.
CDI - Voluntarily discarded.
- Observed an insert container of cooked carnitas and an insert container of cooked shredded chicken in the WIC to not be provided with date marks of any kind. PIC stated the carnitas were from yesterday (9/7) and the shredded chicken had the same prep date as the container stored directly adjacent to it, which was 9/7. REPEAT.
CDI - Date marks placed onto the containers.
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 a rolling rack full of trays of black beans to be cooling at rates <.33 degrees/min, which is below the required cooling rate for the first cooling window and suggests the product would not have reached 70F by the 2 hour window which was less than 30 mins away. Items were observed to be placed onto the rolling rack with little to no air between them for proper ventilation and active stirring was not being conducted during the cooling process, not allowing for the middle of the product to properly cool down. REPEAT.
CDI - All pans placed into the oven to be rapidly reheated to 165F and cooling process will be reattempted. Facility to utilize ice baths, active stirring and to leave space between pans when placed onto the speed rack.
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 |
Yes |
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 ROP packages of raw mahi and raw tuna to be fully thawed in the cookline refrigerated drawer, cookline lowboy across from the hotbox, and in the WIC with the package thawing instructions stating to remove from package.
CDI - All fully thawed ROP fish packages voluntarily discarded. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 pairs of tongs and spatulas to be stored in a 86F container of water on the stovetop. REPEAT. |
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