|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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.
EHS observed 1 pan of cooked wings and four sheet trays of meatballs stored in walk in cooler uncovered. Items were no longer cooling.
-0- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
EHS observed that after 4 hours 2 small pans of pizza sauce did not meet the cooling window. PIC had split 2 larger pizza sauces into 8 smaller pans and placed in ice bath to facilitate rapid cooling. 6 of the 8 pans hit 41F. See temp chart.
CDI- PIC voluntarily discarded the sauces that did not hit cooling temperatures.
-1.5-
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=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)
EHS obsevred two containers of cut cabbage with a prep date of 10/12 and one container of beans with a prep date of 10/10.
CDI- Items were voluntarily discarded by PIC.
-0-
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P
EHS obsevred medication (tums) stored above prep sink and other dry goods used for the facility.
CDI- PIC relocated medication to an approved location
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
EHS observed pests stray for household use stored on shelf with dry goods.
CDI- PIC removed the pest spray from the facility.
-1- |
|
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 2 containers of pizza sauce cooling in walk in cooler. Sauce was in deep containers with lids covering products.
CDI- PIC removed lids and placed items in ice bath to facilitate rapid cooling.
**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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
EHS observed two containers of sausage thawing on counter top.
CDI- Items were relocated to the walk in cooler to continue thawing.
-0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed racks in RIF and WIC with visible food debris present. Observed gaskets on several of the cold holding units in need of more frequent cleaning. EHS observed RIF in need of more frequent cleaning.
-0- |
|