| 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
Observation: EHS observed raw beef stored above ready-to eat hot dogs and raw beef stored above raw shell eggs in the walk-in cooler
CDI: PIC corrected storage order in the WIC.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observation: EHS observed unwashed vegetables stored above washed vegetables.
CDI: PIC corrected storage order during the inspection.
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 |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observation: EHS observed debris build-up on the deli slicer. PIC stated the slicer is used daily and cleaned after each use.
CDI: PIC disassembled deli slicer and took it to the 3-compartment sink to be W/R/S.
Observation: EHS noted clean stacked metal pans in clean dishes storage with sticker residue present.
CDI: PIC removed the pan to be W/R/S.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
0
|
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.
Observation: EHS noted cut lettuce in the prep unit temping 43-46F at 11:20AM. PIC stated lettuce was prepped and placed into the unit at 11AM. At 12:48Pm the lettuce was at 50F. The cooling rate is too slow to meet parameters. CDI: PIC placed the cut lettuce in the WIC to allow for rapid cooling of the product.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observation: EHS observed sliced American cheese in a prep unit holding temperature above 41F. Cheese was over stacked in the pan. CDI: PIC voluntarily discarded the cheese temping over 41F. Improvement made since previous inspection. Points not escalated 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 . |
|
23
|
0
|
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
Observation: EHS observed chicken salad with a date mark for 12/16. The oldest ingredient, chicken, was prepared on 12/14. Date marking should reflect the date for the oldest ingredient in the dish. CDI: EHS provided education on date marking and PIC correct the date on the chicken salad.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
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
Observation: EHS advised to use shallow pans to facilitate rapid cooling of sausage gravy in the WIC. The calculated cooling rate showed the item would cool properly but was very close to not meeting the 2 hours from 135F to 70F.
CDI: PIC moved sausage gravy to a bus tub where the product was approximately 2 inches deep to ensure it met cooling parameters.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observation: EHS observed a wiping cloth stored in a sanitizer concentration of <50ppm in the kitchen. Wiping clothes were stored in a bucket with 0ppm in the front of house counter. EHS noted a wiping cloth stored on the cutting board out of sanitizer solution.
CDI: PIC and food employee replaced the sanitizer in the buckets so that the concentration was in the correct range. EHS advised PIC and food employee that sanitizer should be changed at least every 4 hours or when the sanitizer becomes soiled. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observation: EHS observed a wooden pallet on prep line floor. Employees stand on the pallet while prepping food. The pallet does not appear to be smooth and easily cleanable.
Observation: EHS observed damage to the ceiling drywall in the restroom. REPEAT. Repair ceiling. |