| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed unwashed apples contacting shelving of Dry store WIC. CDI - PIC placed apples in readily available clean container. |
|
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 diced tomato jam and unsalted butter, elevated out of water in steamwell, at temperatures of 118F and 111F, respectively. Items that were properly seated in steamwell were effectively hot holding. CDI - PIC voluntarily disposed of out of temperature food items.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed six (6) TCS food items (cooked pulled pork and burger patties) in Lower Flattop RIC between 46F and 50F. Unit was observed as having an internal temperature of approximately 57F when emptied. Observed two (2) items in open main prep top (tomatoes and arugula) above 41F highest level.. Observed one (1) TCS food item (chipotle ranch) in sauce RIC, recently moved, above 41F. Items in main prep top were observed cooling to below 41F when properly closed. Items in Lower Flattop RIC were rotated to WICs to correctively cool. PIC adjusted sauce cooler to properly cold hold placed TCS food. verification will occur no later than 10/07/2023 to assess facility cold holding. REPEAT.
Note: No escalation in point deduction due to some noted improvement from previous inspection; fewer TCS food items were out of temperature, and fewer pieces of cold holding equipment were fully out of service.
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 . |
|
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 Several (more than ten (10)) recently removed macaroni kit cups and broccoli kit cups on expo line without time indicating removal from cold holding. CDI - Unused TPHC containers were placed in WIC for corrective cooling; items to be held on TPHC were labeled with appropriate time.
Note: EHS observed TPHC white board, as well as TPHC stickers in use at expo line. EHS provided blank TPHC sheet and completed it with PIC during inspection to properly refine TPHC procedures used within the facility. |
|
37
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
No |
REPEAT 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 approximately six working containers (large bins or flour/seasoning, spice bins, grill water bottle, margarita salt and sugar containers, sauce bottles in sauce RIC containers etc.) without effective labeling. CDI - PIC delegated labeling of unlabeled products to food employees. REPEAT.
Note: EHS observed electronic labeled in place. PIC showed labels were being effectively used to distinguish working containers, as well as date mark more effectively. |
|
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 three (3) crawling insects move from behind standing equipment (prep units) at grill line. EHS observed digital invoice for recently performed pest control. Facility shall maintain pest records and have pest management and prevention services provided at the necessary frequency to prevent pest activity or entry. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bag of unwashed onions stored directly on the ground in dry storage shed. CDI - PIC elevated onions to higher storage. REPEAT. |
|
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. Observed two (2) food employees engaged in food prep (making salads, line cooking) with no effective hair restraints. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 sticker residue from printed date marks/labels of recently cleaned dishes creating non food contact contamination. CDI - Dishes were pulled and returned to dirty dish storage for corrective soaking and cleaning. REPEAT.
Note: no escalation in point deduction due to noted improvement from previous notation and situation; facility shall improve dish cleaning such that newly implemented labels are removed from non food contact surfaces; previously noted non food contacts are considerable cleaner. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 some two (2) warped and heavily ceiling tiles in the male restroom (One over urinal, one at entrance). Repair and/or replace ceiling tiles with intact non absorbent ceiling tiles. REPEAT. |