| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw seafood behind RTE lobster on same shelf in WIC. CDI- PIC rearranges storage order. REPEAT. No escalation of points for single item.(-1.5) |
|
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 food debris on 4” metal pans stored on clean dish racks. CDI- PIC moves to warewashing for re-cleaning. (-0) |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 chicken gravy on counter top cooling for more than 2 hours at 90F. CDI- PIC voluntarily disposes of gravy. REPEAT. (-3) |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several TCS items in hotboxes and Steamwell below 135F. CDI- PIC reheats items to 165F and returns to hot holding locations. Temp on hot boxes and Steamwell is increased. REPEAT. (-1.5) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch and aioli sauce stored at room temperature and noodles inside cold well at 53F. CDI- PIC moves items to freezer for rapid cooling. EHS discusses with PIC that TCS sauces must be kept at 41F and below, or placed on TPHC. REPEAT. (-3)
TPHC template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed aioli sauce and spiral pasta without date marks. CDI- PIC labels items. (-0) |
|
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 Observed large plastic container of chicken unable to cool as it was left at room temp and not brought into refrigeration. EHS also observed large containers of pasta cooling in lidded containers inside WIC. CDI- Gravy disposed of, pasta lids removed to facilitate better cooling. REPEAT. (-.05) |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no label on spice containers near back warewashing rack. (-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 several buckets with in-use wiping cloths stored inside and no detectable sanitizer. CDI- PIC fills containers with proper concentration of sink and surface sanitizer. (-0) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes and utensils wet stacked on clean dish racks. Allow dishes to air dry before stacking. REPEAT. (-.05) |
|
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. Observed need for cleaning to floors, beneath equipment, around drains, and in corners of facility. (-0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee cell phones on prep table between cold wells and hand sink. CDI- Cellphones moved. (-0) |