| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut rotisserie chicken in the prep top cooler of the pizza prep at 90F. CDI - Discussion with PIC revealed that this was just prepped. Explained to the PIC that TCS foods shall be properly cooled down to 41F prior to placing in the prep top cooler. Chicken was placed in the walk in freezer. Temped at 40F. Observed one sandwich cooler with an ambient air temp of 43F. Temped the following TCS foods: sliced tomatoes, sliced ham, sliced provolone, chicken tenders, philly steak, meatballs, chicken - all temped above 41F (see temperature chart) CDI - PIC voluntarily discarded these foods and PIC has contacted maintenance for repair. Compliance visit required to ensure compliance
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 |
3-501.18 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 crab salad in the sushi reach in cooler date marked for 8/31. Sushi chef stated this was prepped today 8/30, Explained to the sushi chef that the correct day of prep shall be on the product. CDI- sushi chef corrected the date. Datemarking has improved at the facility. General comment no deduction.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed cooked ribs, rotisserie chicken pieces, popcorn chicken prepped this morning and time expired. CDI - PIC voluntarily discarded these foods. Observed Asian bar (hours 11AM - 2PM and 4PM-7PM) with TCS foods past 2PM, sushi chef explained that they made more food, however their logsheet for times did not reflect new times. The only times present on their logsheet were from 10AM. Explained to sushi chef that if they replenish the foods in the Asian bar they shall document the time. CDI - PIC voluntarily discarded the foods as we were unable to determine when they were made and if they were made at 10AM then the time has expired and shall be discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner stored over the prep sink. CDI - PIC relocated the cleaner. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 several squeeze bottles of oil, vinegar, mayo, etc. without label. Properly label. |
|
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 a couple flies in the deli prep area. Contact pest management company to find the source and treat. N |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler in the pizza station without properly restraining their hair and handling food, hair was extremely long and will need to be restraint to prevent contamination of food and equipment/utensils. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sandwich unit flashing on the floor damaged and pulling away from the unit. Repair and seal to prevent attracting pests and so that it is smooth and easily cleanable .
4-501.11 Maintain equipment in good repair. Observed the sliding door to the sushi prep cooler damaged and the insulation is exposed, therefore no longer smooth and easily cleanable. Repair or replace the sliding door. |
|
49
|
0.50
|
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 debris build up on reach in units, shelving and storage cabinets, gaskets and cooler tracks. Clean and maintain. |