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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 |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink temping above 130F due to cold water nozzle being in disrepair. PIC aware and plans on repairing unit. VERIFICATION REQUIRED on or before 10/31 to assess potential burn hazard. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed steamwell containers uncovered on prep table. CDI- PIC provided lids for containers. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Food thermometer maintained unclean on prep line. CDI- PIC removed item to be cleaned and sanitized. |
|
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 grilled caramelized onions held in steamwell temping below 135F. CDI- EHS discussed not overfilling container, PIC removed item to reheat above 165F. EHS confirmed.
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
|
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 grill drawers with ambient temp of 44F. PIC removed items to cool in reach-in while in ice baths, after discussion with EHS. EHS also discussed potential need to use TPHC for unit during busier operation hours. VERIFICATION REQUIRED on or before 10/24 to assess grill drawers. *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 . |
|
33
|
0.50
|
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 several metal containers of raw chicken cooling in standing reach-in cooler, densely packed with lidding. CDI- PIC removed lidding and had ice baths made for items in large pans. Ensure items are monitored and stirred to allow for temperature distribution. *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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed base boards and walls in kitchen area with residue accumulation. Increase cleaning frequency. |
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