| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the deli slicer to not be in used and stored on the prep counter with visible food debris on the pusher arm. PIC stated using it earlier in the day for tomatoes but hasn’t since that prep work.
CDI - PIC removed pusher arm and had it W/R/S at the dishpit.
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 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed a piece of grilled chicken breast that was stated to be finished cooking by the cookline employee to be temping at 157F in the thickest part.
CDI - Cookline employee placed back on grill to achieve >165F cooking temperature. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of cooked spaghetti, cooked rigatoni, cooked bowtie pasta, cooked sausage, diced tomatoes, raw chicken cutlets, and raw breaded chicken cutlets all at temperatures of 45-47F in the refrigerated drawers across from the pasta station on the cookline. Ambient of the unit was observed at a temperature of 45F at the time of the inspection. PIC stated when he arrived this morning at around 9am the unit had been in a defrost cycle and that during his temperature checks upon arrival the unit was recorded at 39F or below. PIC relocated all out of temperature items to a rolling cart and moved it to the WIF to rapidly cool, where they were observed at 38F or below 30 mins later. Unit ambient did not drop during the time the EHS was on site. No TCS items are to be stored in the non functioning 4 refrigerated drawers at the pasta station. Work order placed and 3 day VR to observe repair. REPEAT.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed Insert containers of chopped burrata cheese, cooked meatballs, and pomodoro sauce that were not provided with date marks in the cookline opentop refrigerator closest to the bar. PIC stated that the burrata was prepared the night before and the meatballs and pomodoro sauce were from bulk batches in the WIC and didnt know why the stickers were missing.
- Observed an insert container of tomato caprese and an insert container of portioned bags of cooked chicken wings to have incorrect date marks on them. Caprese was observed with a date mark of 10/4 and the chicken wings with a date mark of 10/3. PIC stated that he had prepared the caprese after making a catering order this morning and that the chicken wings are from a bigger batch in the WIC and states that sometimes the cookline employees refill the cookline insert containers without changing the date labels.
CDI - Correct date labels placed on all items.
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
|
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 2 large plastic bins of spaghetti and penne pasta cooling in the WIC at a rate of 0 degrees/min. PIC states that after they are cooked they are placed into an ice bath and then into the large plastic containers to finish cooling down. No change in temperature was noted over the course of an hour. Items were not being actively stirred, in a deep container with tight fitting lids on, and stacked on top of one another in the WIC.
CDI - PIC relocated to WIF for rapid 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 . |
|
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 squirt bottles of oil and spice shakers at the cookline that were not labeled as to their contents. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth buckets at 0ppm of sink and surface sanitizer in the back prep line. Buckets were observed with a large amount of wiping cloths in them at the time.
CDI - PIC emptied and refilled wiping cloth buckets with new sanitizer solution which tested at 700ppm. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed in use utensils at the cookline being held in an insert container of 120F water on the prep counter at the time of the inspection. PIC informed that they must keep the insert container of water at 135F or to not use water to store in use utensils. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - The gaskets of the refrigerated drawers throughout the cookline were observed with accumulations of food debris/grime. REPEAT. |