|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed a patron walk into the kitchen to attempt to correct her order with the PIC during the inspection.
CDI - PIC promptly removed the patron. EHS informed PIC that this must not be a normal occurrence and they must be informed that they cannot go into the kitchen.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 a condiment bottle of ranch dressing stored in the cookline opentop at a temperature of 47F. Bottle was observed in an insert container, not allowing for the refrigeration to hit the entire bottle. PIC stated having just refill the bottle approx an hour prior. Improvement from previous inspection, no escalation in points. REPEAT.
CDI - PIC relocated bottle to lowboy portion and EHS advised PIC to keep the bottle stored there permanently.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 a bowl of penne with meat sauce and a tray of deviled eggs in the RIC closest to the dry storage room that were not provided with a date mark. PIC stated the penne was from dinner the night prior. REPEAT.
CDI - PIC date marked penne and voluntarily discarded the deviled eggs.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 an insert container of cooked spaghetti noodles cooling in the lowboy refrigerator at a rate of 0 degrees/min. Item was observed with a tight fitting plastic lid on, not allowing for proper air flow around the product, and was cooling in a lowboy refrigerator which is not designed nor approved for rapid cooling.. REPEAT.
CDI - Items lid removed and item moved to RIF to allow 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 . |
|
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 sanitizer bucket by the kitchen door to be testing at 0ppm of quaternary ammonia. PIC stated the dispenser sometimes gives them issues and they often opt to use the premixed spray bottles, which were observed at proper concentration.
CDI - PIC emptied solution and replaced with properly mixed sanitizer bottle. Solution was used to wipe down front counter and tables. |
|
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 the interior bases of the upright RIFs and the gaskets of the cookline lowboys to have an accumulation of food debris. |
|
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 a build up of food debris/grease/grime on the cookline floor, specifically beneath the cookline equipment. |
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