| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) containers of unwashed produce (Brussel sprouts and strawberries) stored over RTE food in WIC.
Note: observed potatoes set to be washed at 3 prep area in stacked containers. Food prep employee separated containers via a readily available lid.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 two (2) TCS food items (Raw shrimp and bagged cooked steak portions) in fryer prep top and four (4) TCS food items in melting prep table ice bath (sliced tomatoes, shredded cheese blend, lettuce, sour cream) above 41F. CDI - Fryer prep top items were disposed of voluntarily by PIC. Icebath was remade and TCS food items were brought down to temperature.
Note: No escalation in point deduction due to improvement from previous inspection; equipment was properly calibrated to cold hold TCS.
Should non-insulated ice baths fail to properly maintain TCS cold food items, facility may consider extending existing TPHC procedures to prep top items.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 one (1) tray of recently cooked ribs in WIC cooling while covered. Observed three (3) bins of heat treated salmon cooling ineffectively in WIC. CDI - Ribs were rotated to walk in freezer as a corrective cooling measure to meet 2 hour cooling curve threshold. Salmon was separated into trays as a means of improving cooling process. EHS provided ambient and 2-step cooling charts. REPEAT.
Note: PIC described a process in which raw salmon is heat treated very briefly (10 to 15 seconds) as a means of removing salmon skin, prior to being cooled and stored in WIC. EHS did not observe this process. If salmon does not reach a temperature of 145F internally during this heat treatment, this may be considered non-continuous cooking of a raw animal food and will either require
A) an approval for non-continuous cooking variance or
B) documentation via pre-existing HAACP plan describing how this process differs from non-continuous cooking.
Note: facility has had documented cooling methods violations for multiple previous inspections. Continued methods issues may result in the application of a risk control plan.
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 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 two (2) spray bottles of butter at cook line unlabeled. Observed one (1) bin of sugar at dry storage area unlabeled. REPEAT. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed properly concentrated sanitizer bucket stored directly on the ground adjacent to fryer prep unit. CDI - Bucket was elevated to nearby prep table underside. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service to go boxes throughout prep area with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed water accumulating in salad prep unit underside. Observed no water accumulation or contamination in food stored within. Maintain equipment such that no moisture accumulates. REPEAT.
No escalation in point loss due to addressing previously notated equipment damage. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no Max/Min thermometer or irreversible temperature measuring device for high temperature dish machine.
A verification will occur no later than 07/17/2023. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed fryer area handsink with broken hot water knob. PIC activated handsink with pliers. Hand sink was observed functional and maintained in all other regards. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Shared dumpster missing drain plug. Contact waste management company to replace missing drain plug. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed minor damage to walls in stall of male restroom. |