| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 1 of the small dish machines in the club lounge kitchen was testing at 0 ppm chlorine. Container of Eco-San attached to the dish machines was nearly empty. CDI - PIC switched empty container of Eco-San to a new container and the dish machine then measured 50 ppm chlorine.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
18
|
3
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Establishment had par-cooked chicken that was cooked and cooled last night. No employee used the cooling log for the par-cooked chicken. Follow non-continuous cooking procedure. All raw meat that is partially cooked and cooled must be logged in a cooling log. The partially cooked raw meat must also be labeled so staff know it is not fully cooked. CDI - PIC educated on par-cooking requirements. REPEAT |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Packaged boiled eggs in Grab N Go cooler measured 44F. TCS foods in cold holding shall measure 41F or less. Staff stated they just brought them from the main kitchen downstairs which caused the temperature to rise. CDI - Boiled eggs moved to freezer to quickly cool. 0 pts.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 Container of feta cheese in walk-in cooler was prepared on 1-7 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded feta cheese. 0 pts.
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
|
0.50
|
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 2 large containers of braising liquid in walk-in cooler measured 56-59F. Employee was using them to cook from 9 to 9:30AM and then put them back in cooler around 10AM. Use shallow pans or ice bath/ice wand to cool large batches of TCS foods. CDI - PIC moved braising liquid to shallow pan to continue 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 . |
|
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. Grab and go food beside coffee shop is missing ingredients list. Ensure packaged food for customer self-service is labeled with common name of food, ingredients and sub ingredients in descending order, quantity of contents, and name and place of business. // 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. No allergen labels on grab and go food for customer self-service. Ensure allergens are listed on label for all grab and go food. VR - Verification required within 10 days that establishment has allergens listed on labels. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Breakfast buffet was missing sneeze guards on some items. Ensure all food on buffet is protected by sneeze guards. CDI - Employee placed additional sneeze guards on buffet during inspection. 0 pts. |
|
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. Some ceiling tiles in downstairs main kitchen have buildup on them. Clean ceiling tiles. 0 pts. |