| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
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 in the cardinal cafe back room to be obstructed from use by a wiping cloth in its basin.
CDI - Wiping cloth removed. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a can of pumpkin with heavy dents along its seams and was stored on the can rack in the dry storage room of the banquet kitchen amongst wholesome cans.
CDI - PIC voluntarily discarded. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw shelled eggs to be stored on the speed rack in the club lounge prep kitchen RIC directly above insert containers of RTE cut leafy greens. REPEAT.
- Observed a package of cooked lobster meat to be stored on the same tray with insert containers of raw salmon filets in a way that would allow for the salmon filets to potentially contaminate the lobster package in WIC 3 in the banquet kitchen. REPEAT.
CDI - Storage order rearranged in the club lounge prep kitchen RIC and the banquet kitchen WIC 3.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 trays/containers of cut melon, onion cream cheese, plain cream cheese, yogurt, and cheddar cheese to be at temperatures of 45-51F on top of and adjacent to the cold plate at the club lounge buffet. EHS advised the PICs to place the items onto TPHC during both previous inspections but there has been a new executive chef during all 3 inspections resulting in this solution not being communicated to the staff of the club lounge. Breakfast buffet is only operational from 6:30am-10:30am. REPEAT.
CDI - Items time stamped for discard at 10:30am. EHS filled out TPHC document with the 2 sous chefs at the time of the inspection and explained the TPHC procedure to the staff in the club lounge. EHS reviewed the entire policy and how to properly document the time stamps with the staff.
- Observed a tray of cooked potato wedges to be at a temperature of 68F on a speed rack in the club lounge prep kitchen. Speed rack was outside of temperature control for an unknown amount of time and no employees were actively working with the items. REPEAT.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 a chub of ham to be in WIC 3 in the banquet kitchen and was not provided with a date mark of any kind. Prep staff stated opening the package yesterday (6/25).
- Observed a container of hard boiled eggs to be in the RIC adjacent the large dough mixer in the banquet kitchen and was not provided with a date mark of any kind. Prep staff stated that they had opened the package of hard boiled eggs the day before to make salads for the cardinal cafe grab & go.
CDI - PIC date marked items.
- Observed a container of sausage gravy mix to be in the banquet kitchen WIC 3 and was provided with a date mark of 6/13, making today day 14. Staff stated he had not been using it and had made fresh sausage gravy mix but had forgot to the throw away the old batch. REPEAT.
CDI - PIC voluntarily discarded.
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
|
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 approx 10 containers of arugula Greek salad to be cooling at a rate of 0.0 degrees/min in WIC 1 in the banquet kitchen. Items had their cooling process interrupted by the prep staff adding final ingredients, placing the lids on the containers, and moving them to the main floor kitchen 4 door RIC that is in the shared Dogwood kitchen space. All of these variables resulted in the salads to not cool down at all.
CDI - PIC had staff member bring all arugula Greek salads back down to the banquet kitchen, had the lids removed and placed back into WIC 1. EHS observed the items at 41F by 10am.
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test strips in the club lounge prep kitchen to measure the sanitizer levels of the 2 mechanical dishwashers.
CDI - Chlorine test strips were found in the executive chefs office in the banquet kitchen and brought up to the club lounge. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 the nonfood contact surfaces of multiple plastic and metal insert containers on the clean dish storage racks at the banquet kitchen cookline to have tape/sticker residue. All contaminated insert containers were found on the top of their stack or not stacked at all, allowing for the food contact surfaces of the containers to remain clean.
CDI - All contaminated containers brought to the dishwasher area to be W/R/S. |