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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 |
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|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open mug of coffee on prep table where chicken and potato balls were actively prepped. CDI mug relocated. |
|
18
|
0
|
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 choripaisa, where package does not state it is fully cooked and have safe handling instructions, come off the grill at 128F to be placed on TPHC at front counter. CDI items placed back on grill to finish to 167F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 ham and cheese bakery items, empanadas, and other savory baked items in reach in freezers and not dated when items prepared. CDI items dated. Repeat
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 items sliced cheese, carne, potatoes and beef, potatoes and chicken, and pan of potatoes that were prepared yesterday but dated today. CDI items dated appropriately. Repeat
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P
Observed facility using TPHC for item at front counter but were not using time for items that were leftover in the kitchen on bakery racks. Facility stated items on the rack may have been prepared 30 minutes after first initial batch but did not record time. CDI items left on rack will fall under time stamps for the first batch and be discarded at 1145am. If facility wants to keep product longer they will have to fill out separate logs for those items.
Observed facility reheat blood sausage to 120 prior to starting time. CDI reheated to 160F prior to placing in front counter. Repeat |
|
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 large bins of sliced cheese, diced tomatoes, potato and beef balls, chicken and potato balls that were prepared this morning and placed in reach in units above 41F. PIC stated they prep and used items at 7am to prepare food for service. After food is prepped items immediately placed in reach in and no temperatures checked. Suggest to PIC to start checking food temperatures after preparing and slicing food to ensure they go in reach in unit at 41F or below. If they are above temperature place in blast chiller or reach in freezer for rapid cooling. CDI items move to blast chiller and reach in freezer to cool down. Repeat.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service containers and covers stored below hand sink at coffee bar. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal coffee mugs, water bottles, powdered vitamins, keys, wallets, and personal food items stored on prep surfaces with food and single service items throughout the facility. Suggest to PIC to create one area to store employee personal items. |
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