|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a box of unwashed avocados stored directly on top of a bus tub of cut lettuce inside the reach-in cooler.
CDI: PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 triangle blade of the can opener soiled with food debris. PIC stated that they used it this morning during prep.
CDI: Can opener was removed to be properly washed/rinsed/sanitized.
Observed three knives soiled with food debris/residue on the blades, stored in the clean knife storage box attached to the wall.
CDI: Knives were removed to be properly washed/rinsed/sanitized.
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 . |
|
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 one bus tub full of cut lettuce cold holding in the reach-in cooler above 41F (see temp chart). Date-mark showed it was prepared two days prior, and PIC stated this had not been taken out of the cooler to use today.
CDI: Food employee voluntarily discarded cut lettuce.
Observed one deep metal pan full of burrito sauce (house-made with TCS ingredients), cold holding in the WIC above 41F (see temp chart). Date-mark showed it was prepared two days prior.
CDI: PIC voluntarily discarded burrito sauce.
REPEAT VIOLATION.
*Note: This is the third consecutive time the facility has been observed out of compliance for cold holding. If observed out of compliance again during the next routine inspection, EHS will implement a Risk Control Plan.
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 . |
|
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 is not been labeled, or if the label is incorrect. -P
Observed a deep metal pan of burrito sauce stored inside the WIC, dated with prep date of 3/21. Observed a container of cooked rice and veggies stored inside the lowboy cooler, dated with prep date of 3/28.
CDI: PIC voluntarily discarded both food items, since time/temperature window had expired.
Observed a container of cooked carnitas, dated with prep date of 4/01. Food employee stated that she cooked the carnitas all on the same day as the other containers of cooked carnitas, which EHS observed were date-marked with prep date of 4/05.
CDI: EHS allowed to keep carnitas, and food employee created new date label with the correct prep date of 4/05.
REPEAT VIOLATION.
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 bus tub full of cut lettuce cooling in the WIC, not meeting the cooling rate of 0.12 degrees per minute. Food employee stated that she had placed the cut lettuce in the WIC to cool down, 30 minutes prior to the start of the inspection (at 12:00PM). EHS calculated there was a three degree temperature change after 70 minutes had passed by, resulting in 0.043 degrees per minute.
CDI: Food employee divided bus tub of cut lettuce into smaller, shallow metal pans, and kept uncovered before placing into reach-in freezer to rapidly cool the lettuce, since facility still had time to cool within the 4 hour window. EHS also went over other methods of quickly cooling food items with PIC.
REPEAT VIOLATION.
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 . |
|
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.
Observed the stainless steel kickplate on the interior door of the WIC falling off.
Repair or replace. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed multiple employee belongings/possessions stored commingled on the shelves of the dry storage rack, above food products and single-serve pizza boxes.
PIC stated they will create a separate area to store employee possessions to prevent contamination. |
|