| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. - Observed hot water temperatures less than 100F at handsink in Starbucks area. Increase water temperatures to maintain at least 100F. |
|
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 is not been labeled, or if the label is incorrect. - P - Observed au jus dated 4/17-4/31. Per PIC, au jus is cooked with onions making it a TCS item that allows a maximum holding period of 7 days. Observed opened milks in Starbucks area lacking date mark labels and nondairy, shelf stable milks dated 4/30 that were opened today per employees. Once opened, milks have a 7 day holding period. - CDI - Education provided. PIC voluntarily discarded product as a new batch was being made today. Employees corrected milks labels.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed quat sanitizer concentrations of 0ppm in spray bottle. - CDI - PIC emptied and refilled sanitizer spray bottle. Quat sanitizer concentrations of 200ppm observed once refilled. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. - P/Pf - Observed employee test pH of sushi rice incorrectly by using tap water instead of distilled water as required in approved HACCP plan. Incorrect pH reading greater than 4.10 observed when tap water was used. - CDI - Correct pH of 4.08 observed when distilled water was used. |
|
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 chicken salad sandwiches and sliced meats cooling in lowboy portion of sandwich prep station. Do not cool in this unit. Utilize blast chiller, WIC, or walk-in freezer for cooling purposes. - CDI - PIC moved items to WIC to quickly cool.
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 . |
|
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 sliding doors falling off track on display case at far end where cheese chubs are stored. Per PIC, work order has been placed. TCS items observed holding at 41F or below. Repair. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. - Observed food residue and debris buildup on sliding door tracks. Clean and increase cleaning frequency to maintain clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls near prep sink in need of cleaning. Clean and increase cleaning to maintain clean. |