| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed the PIC use their barehands to take out a container of lettuce from the opentop to observe date marking and while removing the container of lettuce their hands went into the lettuce, contaminating the produce.
CDI - PIC voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. - Observed all handwash sinks in the kitchen, the restrooms in the basement, and the restrooms upstairs to be at temperatures of 62F. Facility does have hot water of 135F+ in the 3 compartment sinks in the kitchen. EHS to follow up onsite in 3-4 weeks to check in on the situation. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dishwasher to be at 0ppm of chlorine sanitizer at the time of the inspection. The bucket of sanitizer was noted empty. The plunger for the dishwasher was also noted to not be sitting flush with the drain, which was allowing for the sanitizer water to drain right out of the machine before it was sprayed onto the dishes.
CDI - PIC replaced bucket of sanitizer, primed unit and retested at 50-100ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
20
|
0
|
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. - Observed the center of 2 large pieces of cooked pork brisket to be at temperatures of 51F after cooling overnight in the WIC. PIC stated that the pork was cooked the day before and placed into the WIC to cool overnight and to be broken down into portions at some point today.
CDI - PIC voluntarily discarded. New procedures need to be developed as the center of the pork is not cooling down properly with the current procedure.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 a squirt bottle of crema to be in the opentop across from the fryers at a temperature of 45F. Squirt bottle was observed stored above the refrigeration level of the opentop. REPEAT.
- Observed approx. 10 cups of house made Caesar dressing (containing mayo) to be stored on a divider in the salad opentop refrigerator at temperatures of 47-50F, above the refrigeration line in the unit. REPEAT.
- Observed a squirt bottle of ranch to be stored in a large plastic bin, out of any refrigeration at the food prep area adjacent the WIF, and to be at a temperature of 49F for an unknown amount of time.
- Observed a container of pulled pork in the cookline lowboy refrigerator across from the fryers at a temperature of 43-44F. PIC stated not having the item out at all this morning. All other items in the lowboy at 41F. REPEAT.
- Observed insert containers of diced tomatoes and diced ham to be overfilled above the refrigeration line in the salad opentop refrigerator at temperatures of 43-45F. All items below the refrigeration lines in the pans were observed at 41F or less. REPEAT.
CDI - PIC voluntarily discarded all out of temperature/overfilled items.
- Observed an insert container of cooked diced chicken in the grill refrigerated drawers at a temperature of 43-49F. Cookline employee stated having the item out of the refrigerator approx. 30 mins earlier for prep and placed it back into the unit after.
CDI - PIC moved the diced chicken to the WIF to rapidly cool.
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 .
**Facility to be placed onto a risk control plan for consecutive/consistent cold holding violations** |
|
23
|
3
|
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 trays of cooked chicken wings and cooked diced chicken in the WIC to not be provided with date marks at the time of the inspection. PIC stated that they were all cooked the day before and they cool them down on the trays before placing them into large plastic bins to hold and use at the cookline, which is when they would normally place date marks on them. REPEAT.
CDI - PIC date marked trays of chicken wings and cooked diced chicken.
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 large portions of cooked pork brisket to have been cooling overnight with the center of the product still observed at 51F. Item was a large piece of brisket and was not broken down to allow for proper cooling of the center of the meat. PIC stated that when he does the brisket he would break it down before cooling but not all of his staff does it that way. PIC must develop a new procedure to allow the large pieces of brisket to cool down properly. REPEAT.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 bottles of water and soybean oil on the speed rack at the flattop grill area to not be provided with labels as to their contents.
CDI - PIC labeled bottles. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed the cutting boards throughout the facility to be in need of replacing/resurfacing as they have deep cuts and staining. |
|
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 and back cookline cooking equipment to have accumulations of food debris/grime. REPEAT.
- Observed the racks used in the dishwasher to have heavy accumulations of black grime/debris.
- Observed the dry storage racks throughout the facility to have accumulations of grime/debris. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed all handwash bag of employee food to be stored on the top shelf of the cookline prep area, above the cookline opentops. REPEAT.
CDI - Employee moved food. |