|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee beverage observed on clean dish shelf. Store employee beverages ina separate location, such as a low shelf. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Bucket observed in hand washing sink. Do not store items in hand washing sink. CDI - Bucket removed. 0 pts. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC states customers can order ceviche with raw shrimp. VR - Verification required within 10 days that establishment has parasite destruction information from the supplier. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Queso at steam table measured 128-138F. TCS foods in hot holding must measure at least 135F. CDI - PIC reheated queso to above 165F. 0 pts.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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) Pan of pastor in upright cooler was prepared on 8-7. Cut corn in upright cooler missing date label. Containers of menudo in upright cooler missing prep date labels. Ham in bottom of sandwich cooler was labeled with 8-5 prep date label. Corn in bottom of small sandwich cooler did not have prep date label. TCS RTE foods must be labeled with correct prep date, and used or discarded within 7 days. CDI - PIC placed date labels on corn and menudo. Pastor and ham discarded. 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 . |
|
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 Portioned salsas in cooler at waiter station measured 44-50F. PIC stated the salsas were portioned and placed in cooler around 11am. CDI - Salsas moved to freezer and they measured below 41F by 3pm. Also, pulled chicken was cooling in pans that were too deep in walk-in cooler. Cooked onions were also cooling in upright cooler. Always use freezer, walk-in cooler or ice bath to cool TCS foods. Do not use deep pans to cool TCS foods unless an ice bath or ice wand will be used. CDI - Pans of chicken moved to freezer with ice wands, Cooked onions put in walk-in freezer.
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
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw chicken observed thawing on top of oven. TCS foods must be thawed under refrigeration or under running water that measures 70F or less. CDI - Raw chicken moved to walk-in cooler. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. At least 4 wet wiping cloths observed on surfaces throughout kitchen. Store wet wiping cloths in sanitizer solution when in between uses. REPEAT |
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