| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P.
Observed PIC pick up thermometer that fell on the ground & transition into temping par-cooked salmon in the walk-in cooler. CDI - PIC coached on when to wash. -0- |
|
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 food handler place trays of par-cooked salmon filets over ready to eat cucumbers and cherry tomatoes in the walk-in cooler. CDI - Par-cooked salmon was relocated/reorganized to prevent cross contamination. -1.5-
For more information on food storage order please visit: http://meck.co/FoodSafety. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. - P. Observed passthrough dish machine reach final rinse temperatures of 156.3 after three cycles. PIC contacted engineering onsite to assess. After assessment, EHS verified at 4th cycle which resulted in a final rinse temperature of 151.3 F. 5th assessment resulted in final rinse temperature of 156.3 F. PIC contacted Hobart for emergency service and has decided to provide take out only until machine is operable. -1.5-
Verification is required.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P. Observed final cook temperature of grilled chicken reach 140 F. CDI - Grilled chicken placed back into the oven and cooked > 165 F.
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. - P. Observed employee par-cook salmon filets and then not properly document information such as initial cooking time and cooling; and no proper label about product being parcooked was present for storage. CDI - Items written on chart during inspection. -1.5- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 the following TCS foods being held for resale past their expiration dates and several items with date labels incorrectly label exceeding 7 day requirement: Tomato sauce (10/31-11/6), chowder soup (11/1-11/7 & 11/4-11/10), ham (11/3-11/9), coleslaw (11/4-11/10), cooked chicken wings (11/5-11/11), hard boiled eggs (11/5-11/11).
Observed the following TCS foods without date labels: Cooked pasta, cooked shrimp, corn, cooked chicken legs and wings.
CDI - All expired and some unlabeled foods were voluntarily discarded by the PIC. Remaining items without date marking were traced back to 11/8 and labels added; PIC corrected date labels for items incorrectly labeled past 7 days: Turkey (11/10-11/17) corrected to 11/10-11/16. -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 the following foods cooling in the walk in cooler tightly covered with plastic, in high densities/large volume and in deep containers:
Salads (2x ct), potato salads (5x ct), orzo (2x ct) and coleslaw. EHS observed inefficient cooling after 30+ minute intervals. Refer to temperature chart. CDI - PIC instructed food employee to divide foods into smaller portions, spread across sheet pans and leave uncovered to allow heat exchange and efficient cooling towards < 41 F. -1-
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. |
|
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 squeeze bottles without labels in prep top. |
|
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 small flying insects in kitchen. Ensure pest control is contacted. |
|
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 three out of order standing reach-in units; one used for storage of aprons and towels. -0- |
|
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 visible food spillage inside of prep top across from stove top. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and bag stored with produce (potatoes). -0- |