| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink at the club lounge pantry entrance to not be provided with paper towels at the time of the inspection. REPEAT.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink at the club lounge pantry entrance to be obstructed from use by a rolling cart in front of the handwash sink.
CDI - PIC provided paper towels and moved rolling cart. |
|
16
|
1.50
|
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 dishes that were actively coming out of the conveyor dishwasher in the main kitchen with tape/stickers still adhered to the pans.
- Observed numerous metal insert containers stacked and stored as clean on the clean dish rack in the main kitchen to have blue tape/sticker residue still on their surfaces.
- Observed a fry basket to be stored as clean above the main kitchen dishwashing area 3 compartment sink to have food debris in the basket still. REPEAT.
CDI - PIC placed all contaminated dishes back at the dish pit to be W/R/S. Managers spoke to dishwashing staff about ensuring they remove the stickers prior to running them through the dishwasher.
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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin in the club lounge pantry room 3 compartment sink to be testing <50ppm quaternary ammonia. Active warewashing was observed at the time of the inspection.
CDI - PIC emptied sanitizer basin and refilled it. Sanitizer retested at 150ppm.
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 |
|
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 - Observed a tray of cut melons, cut cantaloupe and a bowl of hard boiled eggs on the cold plate at the buffet at temperatures of 43-55F. PIC stated they hold the items on a 2 hour TPHC for quality purposes and that the items should be cold at all times. Clubs lounge employee stated they melons and eggs were placed out on the cold plate 30 mins prior.
CDI - Items time stamped for TPHC temporarily. EHS provided TPHC document to PIC at the end of the inspection for the cut melons, cut cantaloupe, and hard boiled eggs to be held on TPHC going forward.
- Observed an insert container of fried chicken breasts stored in the shared kitchen opentop refrigerator at temperatures of 44-47F. PIC was unaware as to how long it was out of temperature for.
CDI - PIC voluntarily discarded.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a butane torch that was not in use stored directly on the back counter behind the cardinal cafe, next to single service items and food products.
CDI - PIC relocated butane torch to lower shelf. |
|
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 sheet pans of steamed potato wedges cooling at a rate of .066 degrees/min in WIC 2. Items were observed stored on a crowded speed rack with little to no room between each sheet pan. Pans should be separated to allow for proper air flow around the product.
- Observed bowls of fruit salad cooling at a rate of .033 degrees/min. Bowls were observed stored on a speed rack and wrapped in 2 layers of plastic wrap, which does not allow for proper air flow around the product. REPEAT.
CDI - PIC separated sheet pans of potato wedges and removed plastic wrap.
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
|
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 the bulk storage bins beneath the prep counter adjacent the large dough mixer in the main kitchen to not be labeled as to their contents. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 stacks of single service to go trays and boxes to be stored with their food contact surfaces face up at the cardinal cafe. |
|
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 the sanitizer dispenser behind the cardinal cafe to be dispensing a 0ppm chemical solution at the time of the inspection. Employees stated they do not do any dishes behind the cafe besides that coffee pots which are cleaned with sanitizing tablets. All other dishes are brought down to the main kitchen dishwasher to be W/R/S. PIC called in a repair at the time of the inspection. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test strips for the testing of the chemical dishwashers at the club lounge pantry room. 10 day VR to observe test strips acquired. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 gaskets to the 4 door RIC in the shared kitchen to have an accumulation of food debris/grime built up. REPEAT. |