| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no towels at back handwashing sink and cook’s line handwash sink. CDI - Towels provided
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed parts to Espresso machine stored in front of house handwash sink. CDI - Employee removed items from sink and rewashed. - 1 - |
|
16
|
3
|
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. For more information please visit: http://meck.co/FoodSafety 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 .
Observed metal pans with sticker debris left attached and stacked on clean shelf. Residue was transferring to inner surface of pans. PIC stated that a request had been submitted to corporate for alternate stickers. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized. - 3 - REPEAT |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety 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 . Ensure that foods at being cooled at a fast enough rate to meet cooling parameters. Observed bagged lobster meat drop 3F in 40 mins. Needed to drop 5F to meet cooling parameters. Observed lobster cream sauce in WIC only drop 1F in 40 minutes. Needed to drop 20F to meet cooling parameters. CDI - bagged lobster was placed on sheet pan in WIC and Lobster cream sauce was placed in ice bath. Both were meeting parameters after correction. - 1.5 - |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed mozzarella cheese in prep top at 46F. Pan was over stacked above fill line. . CDI - PIC discarded top layer of cheese. Cheese below fill line was 38F. - 3 - REPEAT |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 on diced chicken in cook’s line prep top or pesto cream sauce in WIC. PIC stated the items were prepared the previous day. CDI - PIC labeled item with correct date. - 1.5 - REPEAT
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 For more information please visit: http://meck.co/FoodSafety 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 Observed bagged lobster meat cooling wrapped in deep metal pan that does not allow air flow. Ensure that foods have the proper air flow to reach cooling and containers are vented. Observed lobster cream sauce cooling in deep pan in WIC. CDI - Lobster meat was placed on a sheet pan to finish cooling and lobster cream sauce was placed in ice bath. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed live roach in back hall of kitchen. Increase pest control frequency until pests are eliminated. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed measuring cup handles in contact with pasta and shredded chicken in grill drawers. CDI - PIC removed cups to dish area. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes tightly, wet stacked in some areas. Ensure that dishes are stacked to allow air flow in methods. - 0.5 - REPEAT |
|
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 various non food contact surfaces (equipment doors, shelves) around kitchen with build up of soil/food residue. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P
Observed sprayer under pressure in basin of mop sink. CDI - PIC placed sprayer on hook above flood rim. |