| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
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. Observed prepared turkey sausage gravy cooling at 110F at a time of 10:56AM in walk in cooler. Sausage gravy was prepared at 9:09AM according to date marking sticker on pan. Sausage gravy would not meet cooling parameters using current cooing methods. CDI - Pans of sausage gravy were re-portioned into smaller pans to decrease volume, uncovered, and moved to walk in freezer to rapidly cool to 70F or below within 2 hours. At 11:15AM temperature was retaken and had fallen to 70F. -1.5 points-
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 . |
|
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 Observed tomato soup hot holding at 117F in steam well. PIC noted that steam well was turned too low to maintain soup at 135F or above. CDI - Soup was reheated to 140F. -0 points-
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, diced ham, and diced sausage cold holding in flip top at temperatures between 47F and 49F. PIC was unable to determine how long TCS foods were stored in flip top cooler. CDI - Items were discarded. -1.5 points-
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 diced tomatoes and diced sausage in flip top cooler without date mark. CDI - Items were discarded. -0 points-
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 . |
|
33
|
0
|
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 Observed covered and stacked pans of sausage gravy cooling in walk in cooler. CDI - Pans of sausage gravy were uncovered, re-portioned into smaller pans, and moved to walk in freezer. PIC has been advised to review cooling procedures for all TCS foods. -0 points-
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 Observed package of pre-prepared hollandaise sauce sitting in a Cambro of water with a temperature of 82F. CDI - Hollandiase sauce was moved to steam well to reheat and for hot hold. PIC has been advised to review thawing procedures. Approved thawing procedures are thawing under refrigeration, thawing completely submerged under running water with a temperature of 70F or less, and thawing as part of the cooking process. -0.5 points- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles and shaker containers at prep line. Observed unlabeled storage containers of spices in dry storage area. -0 points- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0 points- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single use to-go soup cup being used as food scoop in container of cornmeal. Replace soup cup with scoop that is smooth, cleanable, and durable. -0 points- |