| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf Observed PIC still not able to control use of thaw labeling system, receiving logs associated with approved HACCP Plan. Today, PIC stated receiving temps are being recorded on Refrigerator logs intended to use for checking temperature of cold holding units. CDI - PIC added a training meeting to discuss log information with restaurant managers. Facility shall check logs daily for completion and check receiving temperatures from Mooresville product shipment. Continue monitoring HACCP logs and reviewing HACCP Plan with managers for active managerial control. -1- |
|
16
|
1.50
|
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 clean metal pans stacked on drying shelf with sticker residue in direct contact with cleaned food contact surfaces. Observed clean plates stored on drying shelf directly under dry goods scoops dropping flour into the food contact surfaces. CDI - PIC washed these. Per PIC, dish washer comes to work at around 4PM. EHS reminded PIC about proper cleaning frequency for dishes left at room temperature at least every 4 hours. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding chili at 84F, grilled chicken at 120F. CDI - Per PIC, these items were placed in service at 11A. PIC reheated to over 165F. -1.5- |
|
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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed cooked chicken wings held on TPHC without written procedure available. CDI - PIC given TPHC template today via email. EHS educated PIC about requirement. Per PIC, these items will be hot held in the future. -0- |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
8-103.12 (C)(2) and (3) Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-Pf Observed receiving temperature being recorded on refrigerator unit temp logs, thaw dates not being captured on barbecue at the beginning of thawing. Barbecue dates today are 12/22-12/23. VR no later than 01/14/2022 to ensure HACCP logs are maintained. -1- |
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cut lettuce in prep unit at 56F. CDI - Per PIC, these items were cooling from this morning. PIC moved cooling foods to walk in to cool and EHS educated PIC about the risks of improper cooling and cooling methods. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 no labels on dry good bins and on small squeeze bottles at cook line of sauces. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed cole slaw serving spoon stored in ice at serving line. EHS observed a hot water container used for other serving spoons at 163F. CDI - PIC moved cole slaw serving spoon to hot deli paper between uses. Clean at least every 4 hours and change deli paper as needed to prevent buildup on deli paper. -0- |