| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
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. EHS observed two pans with food residue present on interior surface and stored as clean. EHS observed potato dicer and robo coupe with food debris present on food contact surface and stored as clean. EHS observed sticker residue on the exterior surface of cambro containers, stacked on each other and clean. EHS advised facility verifies dishes/equipment is clean prior to storing. Facility has been marked at full points for the last three inspections. If this issue continues during the next inspection, a risk control plan may be implemented. CDI - PIC removed pans and equipment to dish machine to be washed, rinsed, and sanitized. REPEAT.
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 .
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. EHS observed interior of two microwaves soiled with food residue and debris. EHS advised to increase cleaning frequency. (3) |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed cooked mushrooms and marinara sauce cooling in 3-door freezer on make line. Time stamp indicating that the product was prepared at 11:00am. EHS observed both items above 70F during this time (see temp chart). EHS observed both containers left open to cool but advised to monitor food during the cooling process and actively stir throughout. After discussion, it was revealed that the food employee had placed the time stamp prior to finishing the items. EHS advised to wait to place this time stamp until cooling begins to ensure that actual time of cooling is documented; more time could be given if cooling is monitored and documented throughout the process. CDI - PIC voluntarily discarded these 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed black bean patties cooling in WIC tightly wrapped in plastic wrap. EHS observed black bean burgers at 50F with only 15 minutes left to cool to meet parameters. EHS intervened and stated facility will need to move black bean patties to avoid parameters being missed. CDI - PIC instructed food employees to place black bean burgers uncovered in WIF to quickly cool items within 15 minutes. EHS verified patties were at 41F within this time. (1.5)
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 . |
|
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 EHS observed oven cleaner hanging on shelving used to store dry goods and seasoning. EHS stated this item shall be stored under or away from all food to prevent contamination. CDI - PIC removed bottle of oven cleaner. (0) |
|
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 EHS observed container of marinara and mushrooms actively cooling in 3-door RI freezer. EHS observed these items left open in freezer, however, no monitoring is occurring during the cooling process to ensure temperature is dropping effectively. EHS observed time stamp past two hours and temperature of these items were observed above 70F. EHS observed black bean patties cooling in WIC tightly wrapped with plastic wrap. These items only had 15 minutes left to finish cooling within parameters. EHS stated facility only has 15 minutes left to cool and intervened. CDI - PIC voluntarily discarded mushrooms and marinara. Black bean patties were placed in WIF to quickly cool, EHS verified temperature dropped to 41F within the 15 minutes. REPEAT. (0.5)
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 . |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed gnats/fruit flies by the back door, bar area, bathroom, and dish area. PIC stated facility has recently switched to Truly Nolen pest control to facilitate this issue. PIC stated facility has company visit facility on monthly basis. EHS advised to increase visit frequency to avoid issues in future. Facility has had a pest issue documented on the last few inspections. REPEAT. (2) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. EHS observed food employee walking towards back door with open container of black bean burgers. Food employee stated food is being taken to outside freezer to cool. EHS stated item needs to be covered and protected from the environment during transport since the food is taken outside. CDI - PIC instructed employee to wrap burgers prior to taking them outside. (0) |
|
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. EHS observed mixing bowl being stored in direct contact of flour and observed portioning cup stored in direct contact with sauce on make line. These containers do not have handles, however, the outside of the container shall not come into contact with the food. EHS provided education. CDI - PIC removed bowl and portion cup. (0) |
|
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. EHS observed numerous stainless steel bowls and pans being stacked on each other with water present on interior surface of equipment. EHS advised to stagger containers to adequately air dry prior to stacking. REPEAT. (1) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. EHS observed boxes of single service items stored on floor of shed outside. EHS advised these items need to be stored at least 6 inches above the floor. CDI - PIC moved containers to proper shelving. (0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed broken ceiling tile in kitchen and numerous ceiling tiles not placed back into original position creating an open space for pests to enter/exit. EHS advised to replace broken ceiling tile and place ceiling tiles in correct place.
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. EHS observed AC vents and ceiling tiles soiled with dust and debris throughout make line. Increase cleaning frequency to avoid contamination. EHS observed some areas of improvement in kitchen along the make line wall. REPEAT. (1) |