| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - PIC stated that there is nothing specific that the employees sign regarding employee health but that they do go through monthly trainings covering foodborne illnesses and the reportable symptoms. EHS left paper copy of employee health agreement and will email digital version of employee health policy. 10 day VR to observe signed employee health agreements, will check up during other 3 day VRs.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a large insert container of raw salmon filets stored on a shelf in WIC 2 directly above packages of fully cooked beef.
CDI - Raw salmon filets moved to the lower shelf of the WIC, below all RTE items.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the quaternary ammonia sanitizer level in the club lounge kitchen 3 compartment sink to be at 0ppm while active warewashing was occurring in the 3 compartment sink. Sanitizer dispenser was observed not pulling any sanitizer through the tube. A repair was called in at the time of the inspection. All dishes that were previously just washed and actively in the sanitizer basin placed at dirty dish side of the 3 compartment sink to be rewashed. Sanitizer solution to be mixed by hand until the repair can be made. 3 day VR to observe repair.
- Observed the left mechanical dishwasher in the club lounge kitchen to be testing at 0ppm chlorine sanitizer. Tubes to sanitizer bottle and detergent bottle appeared to be swapped but correction could not be made while EHS was on site. Repair called in at the time of the inspection. Facility placed an out of order sign on the left dishwasher and may continue to do dishes in the right dishwasher as it was observed properly dispensing sanitizer. 3 day VR to observe
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed 2 dicers, 1 tomato slicer, and multiple insert containers to be stored as clean on clean dish racks and lower prep shelves throughout the kitchen with visible food debris/sticker debris on their food contact surfaces. REPEAT.
CDI - All dirty dishes placed at the dishwashing area to be W/R/S.
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 . |
|
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 a tray of cut cantaloupe, a tray of cut melon, and a bowl of hard boiled eggs to be on the cold plate at the climb lounge buffet at temperatures of 42-53F. Observed a bowl of cream cheese, a bowl of onion cream cheese, and a bowl of yogurt to be next to the cold plate at the club lounge buffet and to be at temperatures of 54-60F. All items on cold plate were observed double trayed/bowled as PIC stated that the cold plate causes the items to freeze. Items next to the cold plate were observed without any kind of temperature control. PIC stated that the items are changed over multiple times throughout the breakfast service, which lasts from 6:30am-10am and then all items are discarded. REPEAT.
CDI - PIC placed time stamps on all items at the club lounge buffet to be discarded at 10am. EHS advised the PIC that going forward they must be able to properly maintain 41F or less for all TCS items at the buffet cold plate or they must be time stamped in some way and placed on TPHC. EHS provided TPHC form at the end of the inspection.
- Observed 6 containers of cream cheese and onion cream cheese to be in the club lounge kitchen RIC at temperatures of 43-46F. PIC stated that they are kept in the unit overnight and were observed with previous days date marks on them. Employees were unsure how long it was out of temperature for and all other items in the RIC observed at 41F or less.
CDI - PIC voluntarily discarded.
- Observed a tray of croissants with a spinach and ricotta filling to be in the cardinal cafe display cooler at temperatures of 52-54F. PIC stated that they are made fresh daily in the downstairs kitchen and then brought up to the cardinal cafe on an as needed basis. Cardinal cafe employees stated having this tray brought up to them within the last 20 mins of EHS arrival.
CDI - PIC placed the tray of spinach/ricotta croissants into the back kitchen RIC to rapidly cool. One to be labeled as display only going forward with the rest of the croissants stored in the RIC or lowboy and taken out when ordered as it is the only TCS item in the display case and it is constantly opened to get pastries all morning long.
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an insert container of sausage patties in WIC 3 to have a date mark stating “Gouda 1/31-2/6”. PIC was unsure as to why the date mark was wrong as the item was prepared today to be used in the cardinal cafe.
CDI - PIC changed the insert container and corrected date mark.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
Yes |
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. REPEAT.
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. - Observed a glass door RIC at the cardinal cafe that is used to store house made grab & go sandwiches, salads, wraps, parfaits, and cut melon platters. Labels observed on the items only stated the name of the food, name of business, and the ingredients of the items. Labels are missing the quantity.
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. - Observed a glass door RIC at the cardinal cafe that is used to store house made grab & go sandwiches, salads, wraps, parfaits, and cut melon platters. Labels were missing a list of major allergens in the food. 10 day VR, will check up on item during other 3 day VRs. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a scooper used for ice at the cardinal cafe to be stored with the handle in direct contact with the ice at the front counter ice bin.
CDI - Scoop removed from ice bin. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed the coffee filters stored on top of the coffee brewer in the club lounge kitchen to not have a protective barrier of any kind. |
|
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. - Observed the sanitizer dispenser in the cardinal cafe kitchen area 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. REPEAT. |