| 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. Observed multiple dishes stored as clean with visible sticker residue present. Dishes are stacked so that residue is touching the food contact surface. Observed multiple squeeze bottles with visible food debris present. CDI- Dishes taken to be w/r/s.
4-501.114 (F) (4) If a chemical SANITIZER is generated by a device located on-site at the food establishment it shall be used as specified and shall be produced by a device that is operated and maintained in accordance with manufacturer’s instructions. Pf. Observed that facility was unable to use sanitizer dispenser according to manufactures instructions due to not having cold water. Instructions indicate that water shall be WHAT DOES IT SAY.
CDI- Sanitizer was manually mixed with cold water.
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
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 brisket in WIC #1 at 50F after cooling overnight. CDI- Item was voluntarily discarded. -1.5-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
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 items present in the facility without date marks; cooked steak, cooked potatoes, roasted tomatoes, cooked sausages (x4), milk, and whipping cream. Observed the following items beyond the allotted 7-days for date marking (dates included are prep dates); sliced turkey (1/3), green chili (1/5), chili paste(1/5), Tzatziki dressing (12/16). EHS observed that facility date marked sandwiches with the date of 1/14 when PIC stated that the meat in the sandwiches was cooked on 1/13. EHS advised that products shall be date marked according to the oldest ingredient. CDI- EHS allowed facility to date marking items with no date as they were prepared the day prior and the employee who prepared the items was present onsite. All items past the 7-days were voluntarily discarded. PIC corrected date mark on sandwiches. **REPEAT** SEE COMMENT SECTION -3-
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory present on seared Tuna on tasting menu. EHS advised that all foods that are served raw or under-cooked should have a consumer advisory on tasting menus and event menus. EHS recommends adding consumer advisory to website menus. -0.5- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed brisket cooling in WIC #1 covered in parchment paper and aluminum foil. Cold air was not able to flow around product and PIC was unsure of the methods used to cool the brisket. CDI- PIC voluntarily discarded the brisket. -0-
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 a few squeeze bottles and plastic containers with spices without labels. -0- |
|
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 wiping clothes held in a sanitizer solution of 0ppm of QUAT. CDI- PIC replenished buckets with sanitizer at 400ppm. -0- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying dishes after they came out of the dish machine. CDI- EHS provided education and dishes were ran through the dish machine again and placed to air dry.
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean and stacked wet. **REPEAT** |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.11(A) A plumbing system shall be designed, constructed, and installed according to law. P Observed that a new 3-compartment sinks was installed (moved down the wall closer to the dish machine) and does not have cold water. 3-day VR. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 carpet in dry storage and RIC areas. **REPEAT** -1-
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a missing ceiling tile in employee restroom. Replace. |