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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink at beginning of inspection. CDI - PIC replaced soap in dispenser. |
|
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 chicken tenders above falafel and cooked potatoes in lowboy, and raw lamb burgers above cooked octopus in prep unit during inspection. CDI - PIC reordered storage. No points taken today due to the vast majority of the establishment being correctly ordered.
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 |
No |
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. Observed tomato sauce prepped and placed into cooling on 7/8 maintaining a temperature of 43F during inspection. CDI - PIC discarded sauce.
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 . |
|
33
|
0.50
|
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 tomato sauce from 7/8 being cooled in a deep, plastic container that had missed adequate time/temperature cooling parameters. PIC stated they normally cool the sauce in metal hotel pans before placing into the plastic containers. CDI - PIC discarded sauce.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed whole octopus being thawed in prep sink with running water that maintained a temperature of 78F. Octopus temperature was 52F. Octopus had only been thawing for a brief period of time. CDI - Employee removed octopus from prep sink and placed into walk in 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 bin of flour not baring a label to indicate its contents during inspection. CDI - PIC labeled bin. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous containers of sauce and/or béchamel in WIC with no cover or lid to protect from contamination. PIC stated all lids were dirty and that he would cover them with plastic wrap in the mean time. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Observed potable water line in kitchen area ceiling leaking during inspection. Area had been quarantined off from use, all equipment had been covered and protected from contamination, and no food was being leaked on. PIC stated the plumber had already been called and would be fixing the water line that day. EHS will be following up by 7/15 to ensure problem has been resolved. |
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