| 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.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf.
6-301.14 Post a handwash sign at each handsink.
Observed newly permitted prep kitchen missing soap and paper towels to three hand sinks. 1 of 3 missing hand washing signage. CDI - Employee instructed to provide materials to each station. Signage provided to facility during today’s inspection. -0- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
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 wings over ready to eat ham in the blast chiller and raw chicken wings over cooked chicken wings on speed rack. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross contamination. -3-
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 |
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.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed sliders and caesar salads cooling since previous day in the walk-in cooler, according to their date labels. CDI - Products voluntarily discarded. -1.5-
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed recently prepared hot dogs and pork loins temping below 135 F in the hot holding cabinet. EHS also noted food temperatures not being recorded on posted logs. CDI - Discussed verifying temperatures and use of logs. PIC reheated items > 165 F.
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. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed boxes of sterno fuel cans stored above food service equipment in the storage room. CDI - Storage corrected by PIC. -0- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 multiple TCS applicable foods made yesterday and today cooling inefficiently due to be covered with several layers of cling wrap, deep containers and in high volume/density in the walk in cooler. Refer to temperature observation chart. CDI - Products that did not achieve proper cooling parameters were voluntarily discarded by PIC. Remaining foods were either immediately cooked, divided in to smaller portions and transferred to the blast chiller and walk-in freezer. Temperatures began to decrease > 41 F after additional 30 minutes. -1-
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
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed packaged ham thawing in sink with water at + 78 F and temping at 65 F. CDI - Product transferred to the walk-in cooler and cooled down to 41 F. -0- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three in use sanitizer buckets with sanitizer concentration at 0 PPM quat. CDI - Sanitizer discarded and replaced with refreshed solution of 200 PPM. -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed two non-functional prep units. Both were not in use during inspection. PIC states that a work order for repairs has been submitted; PIC also states that foods will be held out on TPHC at these stations. Observed prep kitchen with non-functional walk-in cooler. Ambient temperature registering at 50 F. Walk-in cooler unit not in use. Discussion with PIC revealed that the prep kitchen space is used to prepare foods, foods and then transported to the main kitchen walk-in coolers to cool down. Repair equipment. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leak at plumbing line under the 3-compartment sink. Repair. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles in prep kitchen. Provide.
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 stagnant water on flooring at founders kitchen across from prep unit. CDI - Employee instructed to clean area. -0- |