| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreements on site for review at the time of the inspection. PIC stated that they have an online onboarding and she did not have access to the signed copies.
CDI - EHS provided paper copy of the employee health policies and onsite employees signed. Will follow up for additional signatures during VRs for cold holding.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
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 - Observed both cookline employees use their gloved hands to handle raw eggs and raw burger patties at the flattop grill and not wash their hands when donning new gloves to then work with RTE items.
CDI - EHS provided education on proper handwashing procedures. Employees washed hands before donning new gloves. |
|
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 - Observed an insert container of raw shelled eggs in the cookline opentop to be stored directly behind an insert container of RTE street corn.
CDI - Eggs relocated to front of opentop.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed insert containers of raw burger patties to be stored in the top grill drawer directly above insert containers of raw shrimp and raw salmon.
CDI - Grill drawers rearranged so that raw seafood is now in the top drawer with raw burgers in the bottom.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed all TCS items in the cookline opentop/lowboy refrigerator across from the flattop grill to be temperatures of 52-59F. Only one item was observed at 41F and that was the sliced tomatoes that were just restocked. Ambient of the unit observed at 56F. PIC stated they have a work order in already for the unit with the repair company observed on site at the end of the inspection. Cookline employees were aware that they must flip the opentop items every 4 hours but did not know that included the lowboy items as well. Unit placed on temporary TPHC and EHS observed all items discarded and restocked at 2:45pm. Assistant kitchen manager stated he wants to change the unit to being held on TPHC going forward regardless of if the unit is functional or not. TPHC form left with the PIC and will check up on if it was correctly filled out during the VR. REPEAT. 3 day VR to observe repair/continued compliance on temporary TPHC.
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 an insert container of grilled onions cooling in the cookline lowboy refrigerator, which is not designed nor approved for rapid cooling.
CDI - Item included in the temporary TPHC for the out of temperature union and discarded at 2:45pm with the rest of the food in the unit.
- Observed 10-15 trays of macaroni and cheese cooling in the WIC at a rate of 0.0 degrees/min. Trays were all observed covered in tight fitting plastic wrap, aluminum foil, and stacked approx 5-6 trays high all of which don’t allow for adequate air flow around the product.
CDI - Trays placed on sheet pans on a speed rack and all trays vented to allow for adequate air flow.
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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed cookline employees to have watches and bracelets on while preparing food. REPEAT. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed stacks of cleaned bowls and plates to be stored on a prep table directly adjacent to the handwash sink at the cookline entrance and directly beneath the paper towel dispenser, subjecting them to splash contamination from employees getting paper towels to dry their hands.
CDI - Prep table moved over closer to the salad opentop refrigerator and contaminated bowl was placed at the dirty dish pile to be W/R/S. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Observed the cookline opentop refrigerator to not be functioning properly at the time of the inspection, with the ambient observed at 56F at the time of the inspection. Cookline employees stated knowing the unit was not fully functional and thought they were properly doing TPHC for the time being but were not discarding the entire unit at the 4 hour mark, only the opentop portion. Repair company on site at the end of the inspection. REPEAT. |
|
49
|
0
|
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 interiors of the cookline opentop refrigerators, lowboy refrigerators, and lowboy freezers to have accumulations of food debris/grime. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed the drain line of handwash sink across from the flattop grill to have a continuous drip leak at the time of the inspection. Repair company observed on site at the end of the inspection. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the cookline floors and the floors at/around the smoker to have accumulations of food debris/grime. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an opened employee soda can stored on a prep table with cleaned plates and bowls adjacent the salad opentop refrigerator.
CDI - Soda can discarded. |