| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed knives secured to preparation tables. Per PIC they are only washed with sanitizer. Also, there wasn’t a policy in placed to clean every 4 hours. Ensure these are cleaned in place by washing, rinsing, and sanitizing every 4 hours when in use.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the blade inside the the robot coupe collecting residue. Observed one slicer stored clean with residue in crevices. Ensure equipment is properly wash, rinsed, and sanitized during the cleaning process.
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 . |
|
20
|
3
|
Proper cooling time & temperatures |
No |
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 cooked salmon and cooked chicken from the other HMS host prep kitchen down the hall place in this locations cooler for cooling. Both products were above 80 F and had been cooling greater than 2 hours. Products discarded by PIC.
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 several products being cooled and awaiting distribution to kitchens on main floor. Pico, salads with chicken, breakfast sandwiches, melon cups, guacamole, chicken wings, etc. All items with cooling rates between 0 to .05 degrees per minute. EHS determine the products would not meet 41 F within 4 hours of total preparation time. Items were opened from packaging and placed in HMS host warehouse refrigerator room down the hall for continued cooling.
The kitchen is currently not utilizing the permitted walk in refrigerated room and walk in freezer room down the hall. These spaces are on the permit and shall be used for cooling. All products shall be cooled in open containers to 41 F per the NC Food Code and shall not leave the kitchen refrigerated space for transport until the items are 41 F.
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
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Facility is not utilizing equipment that will keep food being delivered to upstairs kitchens at 41 F or below. The items are transported upstairs on open carts in cardboard boxes. The establishment shall use cambros or refrigerated carts to transport the foods that require cold holding. The upstairs kitchens are not set up to cool foods after receiving due to limited space. Observed items that were not at 41 F being placed for transport upstairs. PIC moved items back to cooling.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
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 Establishment is cooling foods in closed containers. Cool all products in single layers in open containers in the walk in refrigerator and freezer down the hall. Repeat Non-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://www.youtube.com/watch?v=q0iLZb7v0UM 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 a spray bottle of water and oil not labeled. Ensure these types of items are labeled properly. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in the kitchen. Have a pest control company treat for the flies. |
|
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 cleaned pans stored stacked together wet. Ensure cleaned items are separated and allowed to air dry. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one box of single service gloves stored below chemicals. Keep single service items stored in an approved location to prevent contamination. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed the inside of the dish washing machine with slime and residue. Ensure the dish washer is cleaned per the frequency listed and more often if needed. |