| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed employee on grill station fail to wash hands between glove changes, or in between working with raw foods and clean utensils. Employee had been doubling up on gloves and operating under the assumption that this practice does not pose a cross contamination risk. While doffing top pair of gloves, employee was contaminating bottom pair of gloves.
CDI - REHS educated PICs on double gloving procedures and uses. REHS advised utilizing tongs to handle raw proteins to preclude glove/hand contamination. Employee doffed gloves, washed hands, and donned clean gloves prior to continuing work.
0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed dish machine unable to achieve high temperature of 160F during inspection.
CDI - Maintenance on site during inspection. Dish machine repaired and achieved 160F.
1.5 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 salsa prepared at 9:20am holding above 41F by 1:20 pm. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - Salsa voluntarily discarded.
1.5 pts.
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 135F or above. -P
Observed various hot foods under heat lamp holding below 135F during inspection. See temperature chart.
CDI - Items voluntarily discarded. REHS advised keeping these items on TPHC moving forward.
0 pts.
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT
Observed various foods in expo prep and foreman prep holding above 41F during inspection. Ambient in both units above 41F. See temperature chart.
CDI - All foods in units less than 4 hours moved to WIC to cool. All foods in units longer than 4 hours voluntarily discarded. Maintenance on site during inspection to repair all units.
3 pts.
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
|
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 REPEAT
Observed salsa cooling from ambient while in a deep, covered plastic container in WIC. Salsa was additionally stored in a container of ice that was not deep enough for the salsa to be fully submerged, and did not have cold water to increase contact surface with the salsa’s container. Salsa did not meet proper cooling parameters. Observed caesar dressing cooling in a similar fashion to the salsa.
CDI - Salsa voluntarily discarded. Caesar dressing moved to an effective ice bath and uncovered. Caesar’s cooling rate hastened.
1 pt. REHS to make follow up visit to discuss Risk Control Plan.
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 |
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 numerous shaker bottles void of label identifying their contents. Ensure all working containers are properly labeled to easily identify their contents.
0 pts. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed various flies in kitchen throughout inspection. More frequent or thorough pest control necessary.
0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.17 Wood use limitation: Wood and wood wicker may not be used as a food contact surface. REPEAT
Observed salmon being stored on cedar planks in WIC during inspection. Facility has stopped re-using planks and discards them after their initial use. Facility has submitted variance request and is pending approval.
0 pts. |
|
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 crack in flooring between main line and dish pit. Repair necessary.
0 pts. |