|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed deli slicer, stored clean, soiled with food residue and debris present on back side of deli blade and guard. CDI - PIC instructed food employee to break down equipment to be washed, rinsed, and sanitized.
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 .
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soiled accumulations. EHS observed panini press encrusted heavily with grease. PIC stated a new tool has been obtained to assist in cleaning the press and has already assigned a food employee to clean. (0) |
|
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 EHS observed numerous TCS items held in grab n go cooler above 41F (see temp chart). PIC stated items were put into unit this morning, but are usually left in units over night. EHS observed all items stored double stacked and near front of unit above 41F. EHS observed items single stacked in the back of unit under 41F. PIC stated temperatures are being checked daily but only in areas that have experienced issues before. On previous inspections EHS has observed issues with one specific grab n go cooler, TCS items held in this unit are monitored and EHS observed all items under 41F (see temp chart). However, half of these items have been moved to a different grab n go cooler and facility is having issues similar to issues observed in the other cooler. EHS advised that temperature checks should occur in all storage areas where TCS foods are held to ensure long term compliance. Facility has been out of compliance with cold holding for the last five inspections, three of those inspections were full points. Improvement was noted during last inspection but EHS stated if cold holding was out of compliance a risk control plan will be implemented. EHS will return at a later date to review risk control plan with General Manager and discuss monitoring/processes moving forward. CDI - Due to being unable to verify the time frame TCS items had been above 41F, PIC voluntarily discarded all TCS items observed above 41F. REPEAT. (3)
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 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) EHS observed container of Mac and cheese and chicken buffalo dip held beyond 7 days. EHS observe cut lettuce stored in WIC without proper date marking. Food employee stated they cut lettuce this morning. CDI - PIC voluntarily discarded chicken dip and Mac and cheese. Lettuce was dated properly. (1.5) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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. EHS observed heat plate for plastic wrap sealer in disrepair during inspection. Replace. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf EHS observed food employee actively washing utensils and equipment in three compartment sink. EHS observe water of wash solution at 100F. EHS verified on manufacturer instructions which stated water shall be maintained at 110 during warewashing. CDI - PIC added hot water until wash solution reached 110F. (0.5) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. EHS observed food debris and residue accumulating on sliding door of deli display cases. EHS has observed this issue on numerous inspections. EHS advised to increase cleaning frequency. REPEAT. (1) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. EHS observed hand sink by panini press leaking. PIC stated work order has been placed on sink and will be repaired soon. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 minor food debris and residue accumulating on walls around panini press and around deli slicer. EHS advised to increase cleaning frequency to avoid contamination. (0) |
|