|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee place peg rack loaded with utensils on edge of hand sink. CDI - Employee instructed to remove rack. -0- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed provolone and swiss cheese cold held between 45-48 F above fill line inside prep top. Food employee stated that the food was transferred from reach-in unit 10 minutes prior to EHS arrival. CDI - Cheeses transferred to reach-in freezer to cool down. -0-
For more information please visit: http://meck.co/FoodSafety 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
|
1.50
|
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 24 hrs. - Pf. Observed crab cakes and rotisserie chicken without date marking inside reach-in unit. Food employee stated that items were prepped/first used yesterday. CDI - Employee date marked items with day of prep.
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 no pull date on capicolla (date labeled as 8/8) and expired bologna (8/15-8/21). CDI - Pull date added to capicolla and bologna voluntarily discarded for compliance. -1.5-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 various TCS applicable foods cooling inefficiently and densely covered inside of upright reach-in unit and lowboy reach-in. Refer to temperature observation chart. Several had been cooling since as early as 10:00 am. CDI - Products were divided into smaller batches, left vented and quickly transferred to freezer for rapid cooling towards < 41 F. -1-
For more information please visit: http://meck.co/FoodSafety 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. |
|
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 unprotected turkey chub stored inside of undercounter reach-in unit. CDI - Employee voluntarily discarded turkey. -0- |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
REPEAT VIOLATION: 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. Observed single service hinged lid containers faced upwards on top expo shelving. -1- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed detached prep sink in need of caulking and split gasket at right prep unit door. Repair. -0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wall and floor damage throughout kitchen and leading into server galley.
REPEAT VIOLATION: 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 heavy accumulation of food debris on walls near grill area and cleaning needed on door leading to hall way. Observed heavy dust accumulation on ceiling. Observed cleaning needed on flooring underneath equipment throughout kitchen. Recommend to increase cleaning and maintain facility clean. -1- |
|