| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 three metal containers and a stack of plastic containers with residue still present on interior surface of equipment. Plastic containers seemed to have a tough film on the inside that appeared unable to be cleaned. PIC was able to demonstrate how to get the surface clean with a steel wool pad. CDI - PIC removed containers and placed at three compartment sink to be wash, rinsed, and sanitized. (0)
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 . |
|
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 baked ziti in a deep covered plastic container cooling from preparation at 12:30. At 3pm the middle portion of the baked ziti was observed at 77F. CDI - PIC voluntarily discarded ziti. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 numerous items in reach in drink cooler above 41F (see temp chart). This cooler is used to store commercial dressings, wings, and pasta. Pasta was still cooling from preparation at 12:30pm. CDI - PIC removed all TCS foods from cooler and voluntarily discarded. Pasta was removed from reach in cooler and placed in walk in cooler to cool. PIC turned thermostat of cooler down and ambient temperature began to drop. EHS advised to not store any TCS items in unit until ambient temperature was under 41F.
EHS observed mozzarella and sliced tomato in flip top make unit beside fryer above 41F (see temp chart). These items were being overfilled in the pans and the top portions of the stack were temping above 41F. EHS advised to keep TCS items below the fill line to maintain temperature. CDI - PIC voluntarily discarded top portion of each container leaving the section that was below 41F.
EHS observed TCS items in pizza make unit above 41F(see temp chart). PIC stated this was from the lid being open during busy hours. Within 15 minutes the items began cooling down when the lid was closed. EHS observed ambient temperature of top and bottom of make line under 41F. PIC stated temperatures are only taken at open. EHS advised to increase frequency of temperature checks to ensure units are working and TCS foods are being stored under 41F. CDI - Items in smaller pans were left in make unit at cooled to 41F before end of inspection. Larger items such as cheese and sausage was removed and replaced with items from WIC. PIC stated they will increase temperature checks throughout the day. REPEAT (1.5)
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 |
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) EHS observed two large containers of pizza sauce, sliced ham, sliced mozzarella, meatballs without date marks. CDI - EHS date marked all items without date mark labels. (1.5)
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(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed facility with TPHC form for pizza by the slice. PIC stated they also are keeping pizza sauce on time but are not documenting the time the pizza is put on time because it goes quickly. EHS advised that it always have a time for when it is placed on time and a time it is to be discarded. CDI - EHS provided PIC with new TPHC form and added pizza sauce and garlic/oil mixture to form. (0) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser without a label on bottle. CDI - PIC added label to bottle.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed can of RAID spray, two cans of “real kill” bug spray, two containers of pesticide sprayers, and a bottle of roach powder in the back area by chemical storage. All these items are not meant for commercial use. CDI - PIC removed items from facility. (1) |
|
33
|
0.50
|
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 EHS observed cooked pasta cooling in drink cooler with lid on. Observed baked ziti that was cooling in deep plastic container with lid on. Items are not being stirred during the cooling process and the lid is preventing heat from escaping. Baked ziti missed initial two hour cooling window. Pasta was under 70F and had 1.5 hours to cool below 41F. CDI - Ziti was voluntarily discarded, pasta was placed in walk in cooler to quickly cool uncovered. EHS advised to cool solely in WIC and to leave items uncovered, stirring every half hour. (0.5)
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed kitchen staff with no head coverings to restrain hair. EHS advised while preparing food all employees shall don a hair restraint. (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. Wall covering above shelving where clean dishes are stored is missing exposing inside of wall. REPLACE. (0) |