| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed employee handle raw salmon, change gloves with no handwash, and then handle single service items. CDI: Employee was educated on when to properly Washburn hands. Employee washed hands and donned new gloves. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
No |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 dented cans of salsa in basement storage area on the can rack. CDI: Cans removed to designated area for return. |
|
15
|
0
|
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 cold smoked salmon stored over ready to eat dressings in salad walk in. CDI: Items reorganized.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items at juice station. Observed unwashed berries stored over pickled peppers in reach in part of cooler at nourish station. 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 pan of meatballs reheated to 130F. CDI: Meatballs placed back in steamer and reheated to over 165F. |
|
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 sea bass, short rib, and mashed potatoes in hotbox for a catering held below 135F. Hot box was at 134F per digital face on unit. CDI: Items rapidly reheated to over 165F. Hot box moved to 170F.
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
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced and shredded cheese in cooler drawers, and pasteurized eggs and pasteurized egg whites in reach in cooler above 41F. CDI: Items moved to walk in cooler to cool. Ambient air temps and temps of other items in different areas of the unit were at or below 41F. Ensure units are not overloaded with items preventing air flow and that cooler drawers are closed completely between use.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed calzones pulled to TPHC prior to reaching 41F. CDI: Product returned to walk in to continue cooling.
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 Observed no time marked for lettuce or quinoa at nourish station. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloth in QUAT sanitizer solution at 100ppm. -CDI- PIC refilled with properly concentrated sanitizer. Observed cloths stored in buckets of soapy water. CDI: Cloths removed. REPEAT VIOLATION |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a few wet stacked pans stored as clean in the prep kitchen area. CDI: Pans taken back to the dish area for cleaning. |
|
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 smaller ice machine in produce area not functioning. Repair or replace ice machine. |
|
49
|
0.50
|
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 accumulation of food debris/residue on non-food contact surfaces such as gaskets of reach in coolers, inside of coolers such as prep units and walk ins throughout facility. Increase cleaning frequency. Observed 2 pans with sticker residue on exterior of the pans. CDI: Pans taken to dish area. REPEAT VIOLATION Some improvement from previous inspection due to doors and handles and other exterior surfaces of equipment being cleaned and maintained better. |