|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed one (1) tray of chocolate bananas in front standing cooler with no wrap. EHS advised PIC to utilize wrapping, covers, or lids for food items in RIC. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of refried beans in steam table at a temperature of approximately 111F. Per conversation with PIC, beans had been prepared at the start of the lunch period, greater than 2 hours prior. CDI - Out of temperature food was removed from service and voluntarily disposed of by PIC.
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 |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple (approximately five (5)) portions of TCS food in prep unit at above 41F. Per conversation with PIC, prep unit lid had been held open for extended period of time during food prep. CDI - PIC instructed food employees to close lid between food preparation tasks. EHS observed corrective cooling of TCS foods within unit. REPEAT.
Note: No escalation in point deduction due to some improvement from previous inspection; temperature of TCS foods within unit was observed correcting withbout maintenance by PIC.
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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed approximately seven (7) individual serving bags of mozzarella in standing RIC and one (1) jug of milk in WIC with no date marks. All other portions of food were date marked accordingly. CDI - PIC confirmed dates of opening for unmarked food items (12/3). EHS wrote date marks directly on food packaging.
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
|
0.50
|
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 Observed several (approximately seven (7) portions of recently cooked food items (soup, birria sauce, cooked birria meat) at prep table held at ambient temperature. Per conversation with PIC, items were prepared approximately 30 minutes prior to EHS arrival. CDI - PIC rotated items to WIC and walk in freezer to improve cooling rate. EHS provided cooling chart in Spanish and reviewed cooling procedures with PIC.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 two (2) bottles at grill table, holding water and oil, with no labels. CDI - EHS affixed station labels in English and Spanish to grill side. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed one (1) clean towel stored on top of bowl of tortilla dough at prep table. CDI - EHS rotated towel to used linen bin and advised PIC to utilize plastic wrap or foil as cover for tortilla dough. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed minor drip from faucet of three compartment sink when turned off. Repair and maintain plumbing fixtures as needed. |
|