| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw bacon stored over ready-to-eat foods (cheese) in the prep unit cooler. -CDI- PIC voluntarily discarded the raw bacon.
-REPEAT-
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 |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed food residue among multiple dishes, stored as clean. -CDI- Dishes were moved back to dish pit to be re-washed/rinsed/sanitized.
-REPEAT- No point escalation due improvement in sticker residue since last inspection. EHS observed no sticker residue present on clean dishes. PIC stated facility switched to dissolvable stickers.-
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
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed queso holding below 135F in hot holding steam well. -CDI- Because queso was originally cooked less than one hour ago, PIC reheated queso to 165F within 30 minutes.
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
|
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 hard boiled eggs above 41F in prep top cooler. Observed eggs above fill-line of container. Top portion of hard boiled eggs were above 41F, while bottom portion of eggs (below fill-line) was properly cold holding below 41F. PIC stated eggs were filled this morning, less than one hour ago. -CDI- PIC removed top half of hard boiled eggs and placed in WIC for rapid cooling. Going forward, facility will not fill hard boiled eggs above fill line to ensure proper cold holding.
-Observed portioned cups of buttermilk ranch and chipotle ranch left at room temperature on server expo line. PIC stated they hold the portioned cups at room temperature all day. Both ranches contain sour cream and buttermilk. -CDI- PIC placed the chipotle ranch and buttermilk ranch on 4-hour TPHC, and added both food items to 4-hour TPHC procedures.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
-Observed multiple foods throughout facility without a date mark (grilled mushrooms, corn, sliced tomatoes, diced tomatoes, queso, jalapeno cheddar sauce, cooked noodles, hot-brined pickled red onions, hot dogs, mozzarella cheese, pimento cheese, black bean burgers, beyond burgers, deviled egg mix, spring mix, romaine).
-CDI- PIC voluntarily discarded the cooked noodles and pickled onions, as PIC could not verify prep dates for those.
-CDI- PIC verified prep/cook dates for all other food items by discussing with chef and referencing large batches in WIC and properly date marked all foods listed above, except noodles and pickled onions.
REPEAT
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed flour/breader containers without labels. Label all containers with the common name of the food inside. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flies throughout kitchen during inspection. EHS recommends increasing frequency of pest control services during summer months to reduce insect presence. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed container of deviled eggs directly on floor in WIC.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed two heavily dented cans stored among cans intended for customer use. -CDI- PIC removed cans from shelves and placed in office for discard or credit. |
|
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 in-use wiping cloth stored directly on prep top surface, not within sanitizer solution. -CDI- PIC placed wiping cloth is soiled laundry bin. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. -Observed sticker intact on avocado that has been cut and placed in prep cooler. Remove stickers during the wash process. |
|
43
|
0
|
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 bowls used for scooping breader mixture submerged within the food. -CDI- PIC removed bowls from breader. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed numerous stacks of clean dishing being stored on top of each other wet. EHS advised to stagger dishes to allow for adequate air drying prior to storage.
REPEAT |
|
49
|
1
|
Non-food contact surfaces clean |
No |
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 interior surfaces of reach-in coolers, freezers, and cooler gaskets with visible accumulation of food residue. Increase cleaning frequency to avoid accumulation.
REPEAT |
|
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 floors in WIC with buildup of food debris. Increase frequency of cleaning. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in prep unit cooler. Observed employee bag stored above onion bags in dry storage. -CDI- PIC relocated employee belongings to prevent contamination.
REPEAT |