| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. EHS observed items prepared yesterday above 41F. Temperatures have not been documented and cooling process was not monitored to ensure food cooled within time parameters. EHS observed these items cooling in WIC which was experiencing issues during inspection. CDI - Items were voluntarily discarded and facility voluntarily closed. (0)
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous items in WIC above 41F (see temp chart). EHS observed ambient temperature during quick walk through a at 46F, PIC stated no delivery had been received this morning. After quick walk through, EHS observed ambient temperature of WIC at 43F, within 15 minutes WIC dropped to 41F. EHS documented temperatures of TCS items in cooler and returned 30 minutes later to observe any changes in temperature. EHS observed ambient temperature of WIC at 46F, within 15 minutes WIC was back down to 41F. EHS observed items of TCS foods at the same temperature as it was 30 minutes ago. Each time EHS walked into WIC to observed ambient temperature, EHS observed unit above 41F. Sometimes the unit would cool to 41F, sometimes the temperature would remain at 43-44F. PIC stated temperatures were not taken this morning. Facility decided to voluntarily close, PIC contacted repair technician for repairs and placed closed sign on door. PIC went through WIC and voluntarily discarded TCS foods that were held over night and above 41F. PIC verified items made today and what time; PIC was allowed to move items prepared today within cooling parameters to beer WIC for time being. EHS observed all raw proteins under 45F, PIC moved raw proteins to beer cooler until unit can be repaired. EHS verified ambient temperature of beer WIC below 41F. EHS observed a few items in make unit near fry station above 41F (see temp chart), these items were stocked over the fill line and causing the temperature to rise. PIC voluntarily discarded items. Product disposition form filled out, facility will re-open after repairs have been concluded and the ambient temperature is observed below 41F. REPEAT. (3) 3-day VR required.
***Risk control plan will be implemented on return visit by EHS. Facility has been out of compliance for cold holding since opening; full point deductions documented on last three inspections.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed no time stamps for mashed potatoes or grilled chicken held on time. CDI - PIC confirmed cook times with cooks and placed correct time stamp for each item. (0) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed a few bottles unlabeled in facility containing cleaners. CDI - PIC labeled all bottles. (1) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 some items cooling make units from preparation and items in WIC cooling. EHS observed items in both areas cooling at insufficient rates during inspection. CDI - PIC moved items to freezer for quick cooling. Items were at 41F prior to end of inspection. (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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
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. EHS observed in use utensils on grill station in water under 135F (see temp chart). EHS provided education. CDI - PIC heated water to 135F. (0.5) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed pans being taken from dish unit and immediately stacked on top of each other. EHS observed numerous pans still wet and stacked this way throughout dish area. EHS provided education. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed three cutting boards with deep gashes or melted plastic present on cutting surface. CDI - PIC voluntarily discarded. (0) |
|
49
|
0.50
|
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. EHS observed food debris and present in reach in compartments of fry station make unit. Increase cleaning frequency to avoid accumulation. (0.5) |