| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle raw chicken, remove gloves, and don new gloves without proper handwash. CDI: Employee corrected by PIC and properly washed hands.
2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in handsink with no soap or paper towels prior to donning gloves. CDI: Employee corrected by PIC and properly washed hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over ground raw beef in blast chiller. CDI: Products reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon and chicken stored over ready to eat items in reach in; raw fish stored over lettuce in walk in cooler; raw shrimp over cooked sausage in blast chiller; and raw sausage over cheese at the pizza station. CDI: Items reorganized. REPEAT VIOLATION EHS provided PIC with a copy of the storage order diagrams for various cooler types during inspection today.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed salad spinner with pieces of lettuce still in the lid stored as clean. CDI: Lid taken for washing.
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed margherita sauce in walk in freezer after 4 hours still above 70F. CDI: Product voluntarily discarded.
For more information please visit: http://meck.co/FoodSafety 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 .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed chicken that was diced today cooling just before 4 hours still at 44F-45F in walk in. CDI: Product was rapidly cooled with remaining time in the blast chiller to 40F. Observed ground beef mix cooling at a rate of .008F/min in blast chiller. Observed chicken cooling at a rate of .016F/min in the blast chiller. CDI: Items were separated into thinner pans and uncovered for rapid cooling in remaining time.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 items at broiler station holding above 41F. Observed some items in reach in part of salad cooler holding above 41F. CDI: Products voluntarily discarded. Observed Asiago cheese in prep top holding at 42F and broccolini in prep top holding at 48F. CDI: Products were rapidly cooled to 41F. REPEAT VIOLATION Future cold holding violations will result in a risk control plan and/or permit action.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed olive pesto being cooled in the blast chiller after being removed from line where it was held on TPHC. CDI: Product voluntarily discarded. |
|
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 margherita sauce cooling in deep, covered container in the walk in freezer after 4 hours still above 70F. CDI: Product was voluntarily discarded. Observed diced chicken cooling in walk in cooler while tightly covered and stacked in the walk in. CDI: Products were rapidly cooled in the blast chiller to achieve 41F within 4 hours. Observed raw Romano chicken cooling from prep in the blast chiller while tightly stacked in a deep covered container. Observed ground beef mix cooling while in deep, covered container in the walk in cooler, and then in the blast chiller. CDI: Products were moved to shallower pans and left uncovered. Observed tomatoes cooling in prep top after cutting. CDI: Tomatoes moved to walk in cooler to cool.
For more information, please visit: http://meck.co/FoodSafety 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 salad prep cooler with heavy water accumulation. PIC stated that the refrigeration tech has been called for another issue and he will have them look at the drain line for this cooler then. Observed 2 cooler drawers not holding proper temperature. PIC alerted EHS to this at the beginning of the inspection and refrigeration tech showed up during the inspection to assess the problem. Observed damaged gaskets on several cooler doors throughout facility including the salad station. Observed salad spinner basket in disrepair. Replace pieces that are no longer smooth and easily cleanable. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. These are shared. CDI: Doors closed. |