| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC stated that facility sometimes received key drop food deliveries during non-business hours. Facility should work with food purveyor to determine a method that food is being delivered at 41F or below. CDI- by educating PIC. PIC different than previous inspection. Points will be deducted on next inspection if method for verifying temperatures is not demonstrated.
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. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few metal and plastic pans with food debris and sticker residue. CDI- items placed at dish area to be rewashed. Points not escalated due to over compliance with food contact surfaces being clean.
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
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. -P. Observed fried coconut shrimp varying in final cook temperature from 136-172F. CDI- placed back in fryer and cooked to 175F. Recommend to take temperatures of products to confirm that time and temperature combination is resulting in a final cook temp of 145F for shrimp. |
|
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 ribs in one door cooler near combi oven at 47-52. Observed small containers of blue cheese and hard boiled egg in salad cooler 44-46F. CDI- items were in units less than 4 hours and were taken to walk in to cool. Points not escalated due to overall cold holding in compliance.
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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 chili and cooked mushrooms in walk in cooler labeled with todays date but cooked yesterday. Observed open gallon of milk and tray of baked potatoes and container of sliced tomatoes without dates. CDI-items were all opened or prepared within the last 24 hours and were properly dated.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed chimichurri sauce on counter without time stamp. CDI- product was made today and allowed to be time stamped. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sink and surface sanitizer from dispenser at 3 compartment sink above required limit. CDI- Manager placed a call to Ecolab to have dispenser calibrated. Facility has a second dispenser at front line. Use front line dispenser only until calibrated. |
|
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 multiple squeeze bottles of butter and other sauces and dressings unlabeled. Observed container of kosher salt in dry storage unlabeled. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 scoop used for butter at server station stored in room temperature water. CDI- water removed and new clean scoop obtained for use. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed soiled linens used for handling hot plates and pans stored on cutting board on counter on cook line. CDI- linens taken to dirty linen bin.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked metal containers on clean utensil shelf. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hot water at can wash not functioning. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster rusted at corners where drainplug should be. PIC stated that a work order for a new dumpster has already been requested. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 wall/doorway on interior side of walk in cooler near floor. |