| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed some lack of control over kitchen processes and procedures as evidenced by improper handwashing, cold holding temperatures, and cooling. CDI: EHS recommended to PIC to utilize the food safety checklist linked below as well as designating a chef as the person in charge when PIC is managing other outlets.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility does not have record of staff training of employee health policy. VERIFICATION REQUIRED to ensure verification of staff training.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee hand raw burgers and then change gloves and immediately handle tortillas. CDI: Employee was educated, doffed gloves, washed hands, and donned new gloves. Tortillas were reconditioned by placing all sides onto the flat top. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee get water for testing thermometer from handsink. CDI: Employee educated on handsink use.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near prep area. CDI: Papertowels provided. |
|
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 raw shell eggs stored behind ready to eat cauliflower in cooler drawer. CDI: Cauliflower voluntarily discarded. Eggs moved forward as not to contaminate ready to eat items.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 hummus cooling in walk in cooler with 30 minutes left still at 77F. CDI: Product was moved to a shallow sheet pan and cooled in walk in cooler and then moved to reach in freezer when product was still not cooling at the required rate to meet parameters. Product was cooled to 39F in remaining time.
For more information, please visit: www.meckncgov/foodsafety 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 |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed middle prep unit on the line holding items above 41F. CDI: All food had been placed in units at 11am and was returned to the walk in cooler and cooled properly. Engineering was called to work on the coolers on the line. Technician arrived on site during the inspection and recharged unit with refrigerant. Observed lettuce and cheeses in prep top cooler holding above 41F. CDI: Items moved to walk in for cooling. EHS recommends adding these items to TPHC procedures already on site if items cannot be maintained at 41F and below. Cooler was maintaining all other foods at 41F and below. REPEAT VIOLATION VERIFICATION REQUIRED within 3 days to ensure coolers are maintaining temperature. PIC stated that they are replacing coolers as a part of the renovation.
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 is not been labeled, or if the label is incorrect. -P Observed multiple items throughout facility held past 7 days including but not limited to remi (12/3), hot pickled red onions (12/3), marinated tomatoes (11/20), hummus (12/1), roasted corn (11/28), hot pickled peppers (11/24), roasted cauliflower (12/1), and duck confit (11/29). CDI: All items held past 7 days were voluntarily discarded. REPEAT VIOLATION
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 .
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cooked pork shanks in walk in cooler, on milk in reach in cooler or on goat cheese in cooler drawer. CDI: Pork shanks date marked with yesterday when they were cooked and milk and goat cheese date marked with date of today as they will be held more than 24 hours. Observed no date mark on brie in prep top. CDI: Brie was 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 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 hummus cooling in a tightly covered, deep container. Observed shrimp cooling in a tightly wrapped deep container. CDI: Product was uncovered and placed on a sheet pan for cooling. Hummus was moved to the reach in freezer.
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 . |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in middle prep cooler. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 no label on bulk sugar and salt/pepper mix in prep area. Observed no label on squeeze bottle of oil. CDI: Items labeled during inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 sanitizer buckets at 0ppm quat. CDI: Buckets refilled with properly concentrated sanitizer. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils stored in water below 135F. CDI: Water heated to over 135F. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed several torn gaskets on reach in coolers and cooler drawers on the cook line. Observed cracked ice scoop holder. Observed Pepsi cooler broken in the IRD area. PIC stated that a work order has been placed and Pepsi is scheduled to fix the equipment. REPEAT VIOLATION New coolers are on site but have not been installed to replace ones with broken gaskets. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
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 non food contact surface of slicer with food debris and build up. Observed 2 stickers on outermost stacked pans. CDI: Pans rewashed. Observed walk in cooler fan covers with build up. Observed some food debris and build up on gaskets on the cook line. Ensure more frequent cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed walls with broken and missing tiles in several areas. Observed some missing grout on floor tiles in prep area. Observed touch up paint needed to door thresholds throughout facility. Facility is going through an extensive renovation. |