|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. Observed portioned containers of ranch in walk-in, large pan of portioned slaw, fail to cool through parameters. CDI- PIC voluntarily discarded items. Observed 4 large plastic containers of raw chicken fail to cool to 41F or below in walk-in. CDI- PIC removed items to shallower pans to allow for proper cooling due to raw items temping at 44F.
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 . |
|
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. Observed raw chicken tenders in ice bath, sliced tomatoes in flip top, ambient temperature of 2-door reach-in, all temping above 41F. PIC removed raw chicken and sliced tomatoes to rapidly cool, discarded slaw held in 2-door reach-in. VERIFICATION REQUIRED on or before 6/6 to assess status of reach-in. *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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed TPHC procedures unavailable during inspection. CDI- EHS provided paper copy and assisted in filling out information.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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. Observed crispy onion rings being maintained on time with sticker labeling. CDI- PIC was aware of when item had been cooked and placed on time, corrected. |
|
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 food employees placing food directly in flip top and grill drawers after being prepped. Ensure that TCS foods cooling down are removed to units that allow for proper cooling and not in units that are actively being used. Observed TCS foods throughout establishment cooling with tight fitting lids and some in deep densely packed containers. CDI- EHS discussed effective cooling methods with PIC, items within parameters were removed to continue cooling or be rapidly cooled.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of flour being held on floor with lids off. CDI- PIC had employees remove items to designated area with lidding. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on 2-door reach-in and 3-door standing reach-in. Repair or replace quat sanitizer feeder due to line appearing to be clogged. Repair or replace 2-door freezer at back of establishment; gaskets were warm to the touch. *REPEAT* |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Recaulk handsink closest to kitchen door. Repair holes in walls and ceiling tiles by cookline. |
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