|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towel at front handsink. -CDI- PIC provided paper towels. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. -Per conversation with PIC, blenders used to mix milk creamers are washed using hot water and soap. -CDI- EHS explained that the blender must be taken back to 3-compartment sink at least every 4-hours to be washed/rinsed/sanitized. PIC agreed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 thawed corn in the prep top unit above 41F. PIC stated the corn was delivered frozen, then thawed under warm water this morning (less than 4 hours ago). -CDI- PIC iced the corn and EHS observed corn reach 32F within 5 minutes. EHS explained thawing procedures and recommended thawing under cold water with ice, or slacking by placing in the reach-in freezers the day before. -REPEAT-
-Observed coconut milk, creamer, milk foam, and egg waffle batter above 41F in front prep unit low reach-in cooler. Food employee stated they were frequently used during lunch rush today (within the past hour) and were removed from refrigeration unit for during that time. All other foods in the cooler were properly cold holding at or below 41F. -CDI- Because milk products were above 41F for less than 4 hours, PIC moved all items above 41F to freezer for rapid cooling. By end of inspection, EHS observed foods cooling at sufficient rates to reach 41F within 4 hours. -EHS and PIC discussed alternative methods to cold hold. PIC stated facility may use 4-hour TPHC for coconut milk, creamer, and milk foam going forward. Because foods must begin 4-hour TPHC at 41F or below, EHS recommended prepping all milk products the day before, allowing them to cool down to 41F or below overnight; or by using the reach-in freezers for rapid same-day cooling. Cooling is necessary for milk products because multiple ingredients are combined and mixed together, causing them to rise in temperature.
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
|
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 egg waffle batter cooling in prep unit low reach-in cooler in large, deep plastic container. Egg waffle batter was prepared this morning using the mixer, less than 4 hours ago. -CDI- EHS discussed efficient cooling methods (using freezers, smaller portions) for rapid cooling. -CDI- PIC moved egg waffle batter to reach-in freezer for rapid cooling. By end of inspection, EHS observed egg waffle batter cooling at sufficient rates to reach 41F within 4 hours.
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
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 multiple containers of both dry and liquid foods without a label. Label all foods with the common name of the item. -No point escalation due to significant improvement noted since last inspection (spice containers labeled, flour/sugar/cornstarch containers labeled). -REPEAT- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of food (jelly, fruit, boba) stored directly on the floor in the back storage room and underneath ice machine. PIC stated they are working to obtain additional shelving for dry storage. -No point escalation due to significant improvement noted since last inspection in preventing contamination of food. EHS observed proper separation of food prep activities and wash/rinse/sanitize procedures in kitchen. -REPEAT- |
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