| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility unable to provide verification of employee training. Updated employee health policy provided with area for employees to sign confirming they have been trained. VERIFICATION REQUIRED by 2/17.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in handsink. CDI: Sink cleaned. Ensure that handsinks are only used for handwashing. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed asparagus over ready to eat items in walk in cooler. CDI: Asparagus relocated to bottom shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer not primed at dish machine. Dish machine was at 0ppm chlorine. CDI: Machine primed and at 200ppm chlorine.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 and ranch cooling after 4 hours still above 41F. CDI: Product voluntarily discarded. EHS discussed with PICs strategies to maintain the product colder while preparing it so that less cooling is necessary. This includes keeping tomatoes in ice water while dicing them, pre-chilling the salsa base, and using ice water to add to the salsa. Additionally, pre-chilling the mayo for the ranch will have facility mixing all ingredients already cold. If product is above 41F after prep, it shall be cooled using an approved cooling method such as in containers uncovered, or with ice and stirring. Observed pasta cooling in ice water at a rate of 0F/min. CDI: Pasta was split into smaller batches and more ice added.
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 queso blanco in hot well below 135F. CDI: Product rapidly reheated to 170F. All other items in compliance today.
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 |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken quesadillas in reach in cooler above 41F. PIC stated that the cooler was not working properly and food should not have been placed in it. A work order had already been placed for this cooler. Chicken quesadillas voluntarily discarded. REPEAT VIOLATION Due to no other cold holding violations and the nature of this violation differing from previous inspections, no permit action taken today. However, if cold holding is out on the next visit/inspection a risk control plan shall be implemented and/or permit action shall be taken. VERIFICATION REQUIRED by 2/10 to ensure cooler has been repaired.
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed no date mark on milk in server reach in, 2 pans of lettuce, guacamole, Cajun chicken and open bagged lettuce with no dates. CDI: Milk voluntarily discarded. Other items date marked with back up dates in the walk in cooler. Oldest item was prepared on 2/5. Observed brisket from 1/21 in prep top cooler. CDI: Product voluntarily discarded.
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 . |
|
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 salsa cooling in deep, covered containers. CDI: Product voluntarily discarded. Observed penne cooling in ice water too tightly packed and stacked so that pasta was not submerged in the water to properly cool. CDI: Pasta split into 2 pans with additional ice and cooled to 41F.
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 . |
|
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 gasket on zone 1 reach in cooler left door gasket is torn. Observed gaskets on cooler drawers under flat top torn. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some build up inside of coolers. REPEAT VIOLATION Improvement from previous violation as all gaskets were clean. |
|
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 detail cleaning needed around large equipment. |