| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored over raw beef on shelf. CDI: Product was reorganized.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish in ziploc bags stored over loaves of bread in the freezer. CDI: Fish voluntarily discarded.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. Observed gravy cooling at a rate of .225F/min in the walk in. CDI: Gravy was divided into two pans, placed in an ice bath and put back in the walk in to properly cool. REPEAT VIOLATION Facility has agreed to do a risk control plan.
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 .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed portioned wings that PIC stated were cooled to 41F prior to portioning still above 41F after 4hrs and 45 min. CDI: Product voluntarily discarded.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed several items in prep top including but not limited to lettuce, tomatoes, diced tomatoes, goat cheese, and cabbage holding above 41F. CDI: Items voluntarily discarded. Ice bath on counter used today for dinner service. Visit to be made tomorrow to ensure coolers are working properly. Facility has agreed to do a risk control plan. If temperatures cannot be maintained during peak times, TPHC shall be used. REPEAT VIOLATION |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed goat cheese in walk in downstairs from 5/28. Observed goat cheese in prep top coolers date marked for 5/13 and 6/1. Both pans were filled from the 5/28 batch. EHS and PIC discussed ensuring that the bulk pan date is transferred to the small pans in the prep top. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
Yes
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed consumer advisory asterisk on items that are not raw (ex: toast). CDI: Asterisks moved to the principal menu item during inspection. REPEAT VIOLATION Previous violation corrected. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 wings cooling after prep in reach in cooler while tightly wrapped. CDI: Wings voluntarily discarded. Observed slaw cooling while tightly covered in the walk in. CDI: Slaw uncovered. Observed gravy cooling in a deep half pan in the walk in with no stirring. CDI: Gravy split into two pans and ice baths, stirred and returned to the walk in to cool properly. Observed other various items including but not limited to raw tuna, raw shrimp, and diced tomatoes cooling in prep top/reach in cooler. CDI: Items moved to walk in to rapidly cool. REPEAT VIOLATION Facility has agreed to do a risk control plan.
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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed 2 prep top coolers not maintaining temperatures of food items on the line. One cooler has a part on order. The other cooler was called about during the inspection. Items placed in an ice bath on the counter today. VERIFICATION REQUIRED |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken and ground beef thawing on shelf at room temperature. CDI: Chicken moved to the walk in because it was 37F. Ground beef was still frozen so it was moved to the sink to thaw under running water. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 one unlabeled squeeze bottle on the line. CDI: PIC stated that it was rosemary oil. CDI: Oil labeled. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep top coolers unable to maintain correct temperatures. CDI: Items moved to ice baths today. See #33. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed flooring beginning to chip in places throughout facility. |