| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the handwash sink adjacent the hotbox to not be provided with hand soap. PIC stated they recently got new paper towel and hand soap dispensers are in the process of installing them all.
CDI - PIC placed a bottle of hand soap at the handwash sink until the new soap dispenser can be installed. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one dented can of black beans stored on the dry storage rack with other wholesome cans.
CDI - PIC removed dented can to be returned to vendor. |
|
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 insert containers of collard greens and mashed potatoes in the hotbox at temperatures of 118F and 131F, respectively. PIC stated they had been in the unit for less than an hour. Mashed potatoes were noted at 145F+ in most areas but the portion closest to the hotbox door was below 135F. REPEAT.
- Observed an insert container of chopped brisket in the tabletop steamtable at temperatures of 110F-135F. Bottom portion of the brisket container was the only part observed in temperature and is gradually cooled off towards the top of the container. PIC stated they had finished cooking it 30 mins prior and it went directly into the hot holding unit.
CDI - PIC removed all out of temperature items and placed them into the steamer to be rapidly reheated to 165F. EHS observed all items at 165F+ after reheating.
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 |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a squirt bottle of chipotle aioli in the cookline opentop refrigerator at temperatures of 45-57F. PIC stated they had just filled the bottle up as it is their most popular dressing that goes with most dishes and the lunch rush was about to start. REPEAT. Points not escalated due to severity. EHS advised that if this issue persists the points will be escalated on the next inspection.
CDI - PIC moved to WIC for rapid cooling.
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 - Observed insert containers of sliced cherry tomatoes and shredded cheese in the salad opentop refrigerator that were not provided with date marks. PIC stated that most items are flipped daily in the opentop refrigerators and that the cherry tomatoes and shredded cheese were left over from the night prior.
CDI - PIC date marked items.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth solutions at the large oven/prep area to be testing at <50ppm.
CDI - PIC changed solutions and retested at 150ppm. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed an ice cream scoop stored directly into the container of vanilla ice cream with the handle wedged directly into the ice cream in the lowboy freezer at the cookline.
CDI - PIC removed scoop. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
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 the interior base of the hotbox to have a buildup of food debris/grime. REPEAT. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed the drain pipe to the pre-rinse sink at the dishwashing area to be completely missing. Sink was observed draining into a large plastic bucket. PIC stated that the pipe had fallen off and they had bought the replacement clamp but it ended up being the wrong one. They are currently awaiting the new part to complete the repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed an ice large build up of grease and other waste on the floor of the dumpster enclosure area. |