| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries being stored over ready to eat diced ham and sliced onions in walk in cooler. CDI-PIC rearranged storage order. -REPEAT VIOLATION-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed container of frozen hamburger patties in small reach in cooler nearest grill without a covering. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 large knives stored clean with minor food debris. CDI: PIC placed items to be washed/rinsed/sanitized. -REPEAT VIOLATION- No point escalation due to improvement on items being stored clean with food debris.
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 . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pork sausage patties hot holding at hot holding serving line between 118-122F and vegetable soup hot holding at bussing station in steam well at 126F. CDI: vegetable soup was voluntarily discarded and pork sausage was reheated to 172F. -REPEAT VIOLATION- *EHS will conduct long term compliance visit* a risk control plan could be implemented for proper hot holding temperatures on the next routine inspection if hot holding is still in violation.
If facility continues to have hot holding violations in future inspections a Risk Control Plan may be implemented.
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grated Parmesan in shaker stored at room temperature 70F+ beside seasonings at bussing station. Grated Parmesan has a label in walk in cooler stating it is to be kept refrigerated. CDI-PIC discarded grated Parmesan in shaker.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 2 containers of raw marinated chicken stored in cold drawers with an expired discard date of 8/1/2023.-CDI- PIC discarded both containers of raw marinated chicken.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Zevo insect killer stored on top of high temperature dish machine.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed Zevo insect killer being used in facility. PIC stated its usually stored in their back office. -CDI-PIC voluntarily discarded spray. |
|
33
|
1
|
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. Observed a container of cooked sweet potatoes and a container of cooked russet potatoes ambient air cooling at 95F and 97F in kitchen, PIC transferred items into walk in cooler to continue cooling, within 30 minutes in walk in cooler the items were observed not meeting the cooling rate (refer to temperature chart). REHS and PIC came back an aditional 30 minutes later and sweet potatoes were meeting the cooling rate but russet potatoes were not meeting the cooling rate. PIC stated both potatoes were cooked 1.5 hours prior and still had 30 minutes to reach 70F. PIC also stated that they thought the 2 hour mark started once cooked items were placed into the walk in cooler. REHS clarified to PIC that the 2 hour mark for cooling starts when cooked items reach 135F. CDI-PIC transferred items to walk in freezer for the remainder of the 30 minutes and items were below 70F within 30 minutes. -REPEAT VIOLATION-
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large plastic containers stored wet while stacked at clean dish rack. |