|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. - Pf - No soap provided at hand sink. - CDI - PIC provided soap. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. - P - Observed rice & bean mixture temp 120F while reheating in steam well after almost 2 hours per PIC. - CDI - PIC moved mixture to flattop grill to rapidly reheat above 165F prior to returning to steam well.
*NOTE: Steam well is not meant for reheating but for hot holding only. Reheat items on stove burner or grill prior to placement in steam well moving forward. |
|
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 multiple pans of TCS items (mac and cheese, chicken wings, collards, and pasta) holding below 135F stored on turned off stove burners and drainboard of 3 compartment sink. - CDI - PIC placed items on emergency TPHC and agreed to discard items at 5:30PM.
*NOTE: EHS directed PIC to obtain a hot box for MFU to ensure compliance with hot holding moving forward.
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 chicken and raw salmon holding above 41F in lowboy portion of prep unit (see temperature chart). Ambient temperature observed at 41F. - CDI - PIC added ice in ziploc bags on top of items to quickly cool. Ensure items are at 41F or below prior to placement onto MFU.
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 |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Multiple containers of TCS items observed holding below 135F on MFU. Not enough hot holding equipment on MFU for amount of hot holding occurring. Hot box must be installed on MFU or menu will be required to be reduced. - VR - Verification required within 10 days. |
|
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 various squeeze bottles of condiments lacking labels. Label. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food handling employees lacking hair restraints. Ensure all food handling employees utilize hair restraints. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed container of clean utensils stored in bus tub directly on floor of MFU. Maintain at least 6 inches off the floor. |
|