| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Observed steak in grill drawers unit holding above 41F, see temp chart, all other products in unit holding at 41F or below. EHS found through conversation with PIC that steak had recently been cut/processed this morning, causing rise in temp for this product. EHS found a couple products holding above 41F in walk in cooler, see temp chart. All products out of temperature were stored on racks directly adjacent to walk in cooler door, EHS believes this is causing slight rise in temperature for these products during lunch rush when door is opened/closed several times. Other products in cooler at 41F or below AND ambient temp of unit is around 38-39F when checked by EHS. EHS suggested to PIC to move raw produce (non TCS foods that do NOT need to be 41F or below, such as whole tomatoes, herbs, uncut lettuce) to shelving closest to door, move cooked foods to shelving near back of cooler to better maintain food at 41F or below. CDI- cooler door left shut for extended period of time after lunch rush, EHS found cooked food products holding at 41F or below after door was left closed. EHS suggests to move raw produce to this shelving to avoid TCS foods holding above 41F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
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 24hrs. -Pf Observed 1x container of ham not date marked at cold holding grill drawers, PIC and employee stated this was opened from package yesterday. CDI- pan labeled with yesterdays date.
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 . |
|
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 several small flies/nats in kitchen during inspection. EHS discussed pest control service with PIC, found that they have been out within last couple weeks to address issue. May need to increase frequency of pest control is flies continue to be an issue. |
|
39
|
1
|
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 food products stored in reach in portion of prep unit, significant amount of water/condensation buildup in unit. CDI- food moved, PIC will clean unit tonight and ensure there is not a leak. Store food in a clean, dry location until properly addressed. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x sanitizer bucket registering around 50ppm quat when tested. CDI- bucket remade to proper concentration. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocado peels with stickers attached, avocados are not being properly washed before use. Ensure stickers are removed, avocados are washed and then cut into. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers that were wet stacked at clean dish shelving. Air dry before stacking. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a pipe leaking water onto floor at 3 comp sink during inspection, underneath 3 comp sink to the left. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 areas of floor tile that need grout, water getting trapped between tiles, must be smooth and easily cleanable. |