| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf.
Observed non functional hand washing sinks at both dish pit and behind buffet line. Out of order sign posted on buffet station. Repair both hand washing sinks. VR is required.
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.
Observed no soap available at four hand washing stations. Also observed no hand drying provisions available at three hand washing stations. CDI - PIC instructed employees to refill each station. -1- |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P.
Observed trays of hot dogs and sandwiches in hot cabinet all holding below 135F during inspection. See temperature chart. CDI - PIC instructed food handler to voluntarily discarded foods. Discussed verifying temperatures and use of logs. -3-
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. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P.
Observed heavy whipping cream held outside of temperature control during inspection. PIC stated it had been removed from refrigeration with the intent to use it for prep. EHS observed product at 64 F. CDI - Food handler instructed to transfer heavy cream to the walk-in cooler. 0 point deduction due to improvement from previous inspection and general compliance with cold holding. -0-
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 . |
|
33
|
0
|
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 roasted tomatoes prepped today and cooling in the prep top. EHS also observed inefficient cooling methods for sticky rice which cooled at a 0 F degree change after + 30 minutes in the walk-in cooler. Sticky rice found at a high volume and in deep plastic container. Refer to temperature chart. CDI - PIC instructed food handlers to remove and place roasted tomatoes in the freezer. Food handlers spread sticky rice across metal sheet pans and placed containers back in the WIC to allow for efficient cooling towards < 41 F. -0-
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 for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. - Pf.
Observed beer cheese left to thaw in the steam well. EHS observed temperature at 65 F. CDI - Beer cheese was rapidly heated up to > 165 F at the cook line. -0- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.
Observed food handler placing cooked shrimp directly on undrained ice for buffet line. EHS discussed discontinuing practice and utilizing perforated pans as a method to drain ice.
3-306.11 Protect food on display using shields, packaging, or other effective means. - P.
Observed food (lettuce, dressing & cut sandwiches) at buffet without protection. CDI - PIC provided an additional shield for all foods. -1- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed damp wiping cloths being stored in sanitizer bucket with out sanitizer and another bucket of sanitizer with 0ppm quat during inspection. CDI - PIC refilled buckets with sanitizer with 100 ppm quat. -0.5- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf.
Facility does not have equipment available to test for high sanitizing temperatures. VR required.
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used.
Observed clean side of drain board clean at dish machine with heavy food debris. CDI - Employee instructed to thoroughly w/r/s the drain board. -0.5- |