| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed an outdated employee health policy in use by the facility in that the policy only outlines 5 reportable illnesses instead of the required 6. Policy must have both typhoidal and nontyphodial salmonella.
CDI - EHS provided updated employee health policy at the time of the inspection.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. - Observed an opened employee can of soda to be stored on the top shelf of the cookline lowboys across from the flattop grill, directly above and next to insert containers of food to be used in the facility.
CDI - PIC discarded opened beverage. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed numerous dishes including metal insert containers and a vegetable slicer to be stored as clean and have food debris/sticker residue on them.
CDI - PIC placed at the dishwasher to be W/R/S.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of roasted corn in the salad station opentop refrigerator to be at a temperature of 46F. PIC was unsure of why it was out of temperature and all other items in the salad opentop were observed at 41F or below. REPEAT.
- Observed insert containers of portioned blue cheese dressing and sour cream cups in the expo opentop refrigerator to be overfilled, leaving the top layer of cups at temperatures of 45-51F. PIC stated that when the containers are running low they empty the remaining portioned cups into the next insert container, which is how they end up being overfilled. All cups below the refrigeration lines of the insert containers were observed at 41F. REPEAT.
CDI - PIC voluntarily discarded corn and out of temperature condiment cups.
*Points de-escalated due to large improvements in cold holding from previous inspection. PIC is aware any further cold holding violations on the next inspection could result in an RCP being implemented*
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 an insert container of sliced tomatoes in the opentop refrigerator adjacent the salad opentop refrigerator to not be provided with a date mark at the time of the inspection. PIC stated it was sliced the night before to be used today. REPEAT.
CDI - PIC date marked container.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed the facility now utilizing TPHC in the 2 right side refrigerated drawers beneath the cookline flattop to hold RTE toppings and cheese that is used in their quesadillas. PIC stated it is one of their most popular items and the drawer is constantly opened and closed throughout the shift so it makes it hard to maintain temperature. Facility properly had the items time stamped for discard but the written procedures were not filled out at the time of the inspection.
CDI - EHS and PIC filled out TPHC written procedures document on site at the end of the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 covered insert containers of diced ham and turkey to be cooling in the 2 door RIC at the back prep line after being prepped. Items were observed at temperatures of 43-45F. The RIC is not designed nor approved for rapid cooling and facility must not put lids on insert containers of items that are actively cooling. Items possessed time stamped date marks of prep time. REPEAT.
- Observed plastic wrapped ramekins of buffalo chicken dip to be cooling in the 2 door RIC at the back prep line after being prepped. Ramekins were observed at temperatures of 43-44F. The RIC is not designed nor approved for rapid cooling and facility must not plastic wrap dishes that are actively cooling. Items possessed time stamped date marks of prep time. REPEAT.
- Observed a bucket of house made ranch dressing (containing buttermilk) to be cooling in the 2 door RIC adjacent the hotbox in the kitchen. Items were observed at 44-45F and had a tight fitting lid on it at the time of the inspection. The RIC is not designed nor approved for rapid cooling and the lids must not be on items that are actively cooling.
CDI - Items moved to the WIC to rapidly cool.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed a dead crawling insect to be in the mop bucket at the time of the inspection.
CDI - PIC removed and disposed of dead insect. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser at the mop sink to not be dispensing properly concentrated sanitizer solutions. Solution displeased observed at <50ppm. Facility does have bleach and chlorine test strips on site and will be used in the meantime while awaiting the repair. PIC contacted the sanitizer company at the time of the inspection. REPEAT. |
|
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 and hot holding equipment to have accumulations of food debris/grime. REPEAT.
- Observed the WIC fans and fans to most of the cookline refrigeration units to have heavy accumulations of dust/grime. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee beverages to be stored in the lowboy portions of multiple cookline lowboys, amongst food to be used in the facility. |