| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during my inspection: datemarking and cold holding. Please see item numbers below for observations.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage on the clean equipment drying rack (downstairs dish washing area). Observed employee drinks on top of equipment in the banquet kitchen. CDI - beverages were removed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed downstairs dishwashing area handsink blocked with carts. CDI - carts removed. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over washed greens and cooked corn in the produce walk in cooler. Rearrange the order to prevent cross contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
REPEAT
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine chutes on 1st and 3rd floor are in need of cleaning, |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 4 cooler drawer units at the island cookline with ambient air temp of above 41F, temped between 51F-59F.
Cut cantaloupe 45F, cut honey dew 49F, yogurt 48F, unit ambient air 59F (ice build up on the compressor)
Cut romaine lettuce 49F, hard boiled eggs 45F, ambient air 51F
Salmon 48F, ambient air 52F (ice build up on the compressor)
Burger 42F, cheese 49F, ambient air 51F
Discussion with the PIC, TCS foods are not in these units overnight, they are placed in the walk in cooler and then taken out using speedracks. CDI - PIC removed all TCS foods and placed back into the walk in cooler and reach in coolers. Refrigeration Maintenance was contacted and are repaired the units now. Compliance visit required to ensure compliance and the units are maintaining 41 and below.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed TCS foods in the cooler drawers: rice grits expired on 6/5, broccoli soup expired 6/5, cut romaine no date (prepped on 6/3), hard boiled eggs no date (prepped on 6/3). Observed in the upstairs banquet walk in cooler: slice beef 5/23 and sliced ham 5/23, feta cheese no date CDI - Foods were discarded
Failure to comply may result in creating a risk control plan to control date marking.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 containers of ingredient- powder sugar and containers of pink liquid in the kitchen not labeled. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 food in the walk in freezer uncovered. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 single service bowls and plates at the prep island stored with the food contact surface facing upward. CDI - inverted. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice on the compressor on two cooler drawer units. Repair. Compliance visit to ensure units are properly functioning and maintaining 41F and below.
Observed dishmachine upstairs leaking. Repair. PIC stated they are replacing this unit, Ensure that the health department is notified of this change of equipment.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a wooden tortilla press in the kitchen area, not commercial. Replace. |