|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site during inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 items in the glass door reach in cooler holding above 41F. Products included liquid eggs, sliced ham, and parfaits. PIC stated he had prepared the parfaits this morning. EHS suggests using TPHC for this product as they only prepare the amount based on the number of guests for the day. CDI: Parfaits were sold within 20 min of inspection. Other items were moved to the walk in cooler. See #33 regarding reach in cooler.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 gravy and sausage casserole date marked 6/23. CDI: Products were voluntarily discarded.
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 .
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marks on cream, half and half, or almond milk in the walk in cooler. CDI: Items date marked for 2 days prior when they were opened.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 cut melons cooling in walk in in a deep, covered container. CDI: Melons spread out and left vented to facilitate cooling.
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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed countertop glass door reach in cooler not working. This is the only “work out of” refrigeration on the cook line. The only other refrigeration within the facility is a walk in cooler. Per visit made on 1/5/2022:
“EHS verified that a table top reach in cooler has been added to the kitchen. Product does meet 4-1 and 4-2 however is listed on the back sticker as a “wine cooler”. EHS discussed with Operations Manager Xzaviar that this is provisionally approved as the products inside are holding below 41F and the unit is smooth and easily cleanable. Xzaviar stated that they have ordered an under counter reach in refrigerator that is a commercial NSF traditional reach in. This product is however back ordered and they purchased the other via a different supplier in order to quickly be able to come into compliance.”
No new refrigeration has been added besides the glass door cooler that was verified at that visit. If this cooler is not working, the provisional approval of the unit will be revoked and a traditional, commercial reach in cooler or some other commercial work out of refrigeration must be installed.
VERIFICATION REQUIRED |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed glass door reach in cooler holding food above 41F. Air temp of cooler was 52F. Digital read out on door showed 43F. No analog air thermometer present in unit. EHS and PIC discussed ensuring that cooler air temp is capable of maintaining food at 41F and below. EHS suggested moving the cooler further down the table away from the oven, and also having it serviced to ensure that the cooler is working properly. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some floor tiles with large gaps, peeling surfaces, an missing pieces making the floor no longer smooth and easily cleanable. Facility has wooden floors underneath. REPEAT VIOLATION Continuous improvements are being made. Observed chipping paint at the window behind the reach in cooler/prep table. Observed touch up paint needed on wall/shelf near grease trap where chemicals are stored. |
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