| 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 back prep line to be obstructed from use by a large garbage can placed directly in front of the sink basin.
CDI - PIC relocated garbage can. |
|
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 insert containers of diced tomatoes, shredded lettuce, diced chicken, feta, and tzatziki sauce to be at temperatures of 44-50F in the cookline opentop refrigerator. Observed insert containers of sliced tomatoes and whole leaf lettuce in the opentop refrigerator across from the fryers to be at temperatures of 46-47F. The units are located directly across from the flattop grills/fryers and PIC stated that the lids to the units are kept up during their lunch rushes. PIC stated that all the stated items out of temperature were restocked during the course of the lunch rush and that no items are kept in the opentop portion overnight. Ambient of both opentop/lowboy refrigerators measured <40F at the time of the inspection.
- Observed insert containers of sliced deli ham, deli Turkey, provolone cheese, American cheese, and cheddar cheese to be stored in the refrigerated drawers beneath the grill at temperatures of 46-50F. PIC stated that the drawer is opened constantly and they are restocked every 30-60 mins. EHS advises the facility switch to using TPHC for the cheeses in the refrigerated grill drawer if the frequency of opening the unit is causing them to not maintain 41F. All other items in the other 3 refrigerated drawers were observed <41F and PIC stated that it is due to them not being opened as frequently during their rushes. Ambient of refrigerated drawers measured 41F at the time of the inspection. REPEAT.
CDI - PIC relocated all newly stocked items that were found out of temperature in multiple units to the WIC for rapid cooling as none of them were out on the line for longer than 1 hour as per multiple employees/PIC.
- Observed an insert container of cooked ribs, a squirt bottle of crema, and a large bin of cooked wings all stored in the opentop/lowboy refrigerator across from the fryers to be at temperatures of 45-63F. All items were out of temperature for unknown amounts of time.
- Observed an insert container of shredded mixed cheese in the refrigerated drawers beneath the grill at a temperature of 57F for an unknown amounts of time. REPEAT.
CDI - PIC voluntarily discarded all items that were out of temperature for unknown amounts of times.
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 portioned bags of cooked pork in the cookline lowboy refrigerator with a date mark of 9/7, making today day 9.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 2 trays of diced chicken that were prepped/cut and then immediately placed into the cookline lowboy refrigerators without being recooked prior. Both pans were observed with lids on and stacked on top of one another in a unit that is not designed to cool product down. Pans were observed with a time stamped prep date mark of 30 mins prior. REPEAT.
CDI - PIC relocated to WIC and removed lit to allow for proper air flow around the products.
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 . |
|
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 a tray of buns stored in the WIF to be stored directly on the floor. |
|
43
|
0.50
|
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 a pair of tongs in use to serve coleslaw from the expo opentop refrigerator stored with their handle in direct contact with the food.
CDI - Tongs removed.
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 a container of water in use to store spatulas on the grill with heavily soiled water.
CDI - Cookline employee replaced water. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed the door to the mechanical dishwasher to be in disrepair in that the dishwashing employee is required to hold the door closed throughout the cycle in order for the complete cycle to run. If no employee holds the door down, the dishwasher does not go through the sanitize step of the dishwashing process. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 interior/exterior surfaces and gaskets of a majority of the refrigerators throughout the kitchen to have accumulations of food debris/grime. REPEAT.
- Observed the exterior of the cookline cooking equipment to have accumulations of food debris/grime. REPEAT. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floor throughout the cookline to have an accumulation of food debris on it.
- Observed the walls surrounding the dish machine/dish washing area to have build ups of black grime. |