| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw burgers and raw shrimp stored over fully cooked mac and cheese. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw burgers stored over raw shrimp. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed queso and gravy reheating in hot box for more than 2 hours. CDI: Product was voluntarily discarded. Ensure items are reheated to over 165F within 2 hours. EHS and PIC discussed using the stove or a double boil method on the flat top for quicker reheating. |
|
20
|
1.50
|
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 hollandaise sauce cooling in reach in cooler after more than 2 hours above 70F. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed left side prep top cooler holding items above 41F. Air temp on unit was 48F. CDI: All TCS items in unit from yesterday were voluntarily discarded. Products cut today were cooled. Air temp of cooler by end of inspection was 42F indicating that the unit was in defrost and is cooling back down. REPEAT VIOLATION Previous cooler with issues has been replaced. Walk in cooler in compliance today. Ensure defrost cycles occur when facility is not open/not in peak serving times. Observed housemade apple butter held out on tables at room temperature. EHS recommends keeping bottles cold in the kitchen, storing on time in the server area, or having product assessment performed to ensure product is non-TCS. VERIFICATION REQUIRED
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 beyond sausage (4/29) in cooler drawer and gravy (5/1) in walk in cooler held past 7 days. CDI: Product voluntarily discarded. Observed collards date marked 5/8 when they were cooked on 5/2. Observed dill cream date marked 5/8 when it was prepared on 5/5, mac and cheese date marked 5/8 when it was prepared 5/2, and gravy date marked 5/8 when it was prepared 5/7. CDI: All item dates corrected based on the back up batches in the walk in cooler. REPEAT VIOLATION
Observed gravy pulled from freezer with no pulled from frozen (PFF) date on the product. Original date was within 7 day date marking guidance. CDI: PFF date added to products.
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 several items cooling in reach in/prep top coolers including hollandaise, tomatoes, and sausage. CDI: Hollandaise voluntarily discarded. Tomatoes and sausage relocated to walk in cooler to cool.
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 bottom cooler drawer and gasket on right door of left side prep unit split. Observed shelving in walk in cooler rusted in several areas. Observed paint coating peeling on shelving where drying rack is. REPEAT VIOLATION Previous violation corrected. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
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 heavy build up on shelving in walk in cooler. REPEAT VIOLATION Previous violation corrected. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. Observed cardboard dumpster with missing door and with a hole present on the right side near other door. Ensure dumpster is replaced. |