| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 large reach in cooler with milk holding above 41F. Air temp per thermometer was 42F. CDI: PIC noticed that the cooler temperature dial was changed. Cooler was turned down and air temperature was then reading 37F. Excess Items moved to the walk in for cooling. Items in use that remained in cooler had cooled to 42F by end of inspection and were still cooling down. Observed egg whites on ice above 41F. CDI: Egg whites rapidly cooled to 38F with additional ice.
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
|
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 marks on several items throughout facility including but not limited to quiche, hard boiled eggs, ham, sausage, chicken, chorizo, and tomatoes. CDI: Items were date marked with the larger back up container date in adjacent cooler or walk in cooler. Ensure all pans are properly date marked.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed no TPHC sticker on pan of potatoes. CDI: PIC stated potatoes were removed at opening. Potatoes were time stamped. REPEAT VIOLATION |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut and whole avocados in prep top for use with stickers still on. Ensure items are washed before use and stickers are removed. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed employee cellphone and container of Zyn pouches stored in basket with wrapped utensils. CDI: Employee items removed. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. EHS observed rusted shelving in walk in cooler and in dry storage where pans are stored. Observed shelving in front prep cooler beginning to rust/chip in the front. PIC states that shelving is in the process of being painted. It is on a rotation schedule. Observed walk in cooler gasket and gasket on left door of omelet station prep top damaged/torn. REPEAT VIOLATION |
|
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 some build up on gaskets of prep coolers and reach in coolers throughout. |
|
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 FRP buckling behind wall where waffle maker and eggs on ice are stored and to right of melon prep top. Observed loose FRP and corner guards in several areas of facility particularly at thresholds. Observed missing floor and baseboard tile to right of prep top with melons.
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 some build up in areas where wall meets tile baseboard. Ensure more detail cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed hood system not on upon EHS arrival. Ensure that hood remains on when items under hood are in use. |