| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed lox stored over chicken salad, tuna salad, and tortillas in walk in cooler. CDI: Lox moved to bottom shelf. EHS reminded PIC that lox are raw so they need to be stored separately from fully cooked ready to eat items. REPEAT VIOLATION
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatio |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed jalapeño and cheddar topped bagels holding at room temperature in the bagel display case. CDI: Jalapeño cheddar bagels added to TPHC list and will now be held for a max of 4 hours. Bagels voluntarily discarded and new bagels prepared during inspection.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flavored cream cheeses stored in prep top holding above 41F. Some flavored cream cheeses were at 41F. All other items in prep top were at or below 41F. Cooler is functioning properly. CDI: Cream cheese voluntarily discarded. Cream cheese to be held on TPHC during peak times as PIC stated that during slower periods the product maintains at 41F and below. REPEAT VIOLATION
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on chicken salad in prep top. Large container of chicken salad in walk in cooler had an expiration date of 9/15. CDI: Chicken salad at prep date marked to expire 9/15. Observed several packages of fully cooked sausage patties with no date marks. CDI: Sausage patties date marked with day they were brought from the freezer.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 tuna salad in walk in cooler date marked 9/7-9/17. CDI: Product was correctly date marked for a discard date of 9/13. Tuna salad in prep top cooler had a discard sticker of Tuesday (9/17). CDI: Sticker changed to discard product today.
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 |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of yellow liquid with no label. Employee stated that it was bleach. CDI: Bottle labeled. REPEAT VIOLATION |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed packaged chicken salad and egg salad in grab and go cooler with no micro/sub ingredients listed for mayonnaise.
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed no allergens listed on chia puddings, chicken salad, and egg salad in grab and go cooler. VERIFICATION REQUIRED |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in 50ppm quat. CDI: Bucket was changed, solution is now 200ppm quat. REPEAT VIOLATION |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados being cut during inspection with stickers remaining. EHS reminded PIC to wash avocados and remove stickers prior to cutting. |
|
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 water pooling in bottom of main prep top cooler. Observed damaged gasket on walk in cooler. Observed shelving in walk in cooler chipping and rusted in some areas. Observed walk in cooler floor damaged near door and part of walk in cooler wall rusted and peeling to left of door. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed minor build up on interior of some gaskets of coolers. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent ceiling tiles near bagel oven. Replace with washable tiles.
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 damaged FRP to left of the front kitchen handsink. Observed part of archway FRP loose. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed lighting in back food preparation area was at 7.44 foot candles (FC). Increase lighting to 50FC in areas where staff are working with food and food equipment such as slicers. |