|
|
| 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 |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P.
Observed under counter dishmachine sanitizing at < 10 PPM chlorine. CDI - PIC discovered the tubing connection being crushed by a chemical bucket. PIC adjusted connection line and primed the sanitizer resulting in dish machine now sanitizing at 50-100 PPM. -0-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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).
Observed two opened packages of blue cheese crumbles being held for resale in the facility past their expiration dates (1/7-1/13 and 1/8-1/14). CDI - PIC voluntarily discarded expired foods.
3-501.17 (C) TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. - Pf.
Discussion with PIC revealed that cooked beef prepared on 2/10 had been used to fill empanadas today. The filled empanadas were observed bearing today’s date label. EHS also observed same cooked beef from 2/10 inside a container mixed with shredded cheese date labeled as 2/11 (cheese added on 2/11). CDI - Reviewed date marking practices and PIC allowed to date/re date the above mentioned foods to 2/10. -1.5-
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. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 several TCS applicable foods recently prepared cooling inefficiently due to being in a melting ice bath, in high densities/large volume, in tightly lidded deep plastic containers, stacked and covered in plastic cling wrap and in equipment not intended for cooling (reach-in units). Refer to temperature observation chart. CDI - Corrective action resulted in refreshing ice bath + stirring food, foods spread across flat sheet pans, all left uncovered then transported to the reach-in freezer for rapid cooling towards < 41°F. -0.5-
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. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed food handler preparing foods with several bracelets. -0- |
|
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 clam shelled to-go containers stored facing upwards on top of freestanding shelving unit. -0- |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. - Pf.
Observed men’s restroom without toilet tissue. CDI - Front of house staff provided toilet tissue. -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.
Observed ceiling panels and walls throughout in the kitchen in need of cleaning. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed personal employee drink stored on top of cling wrap. CDI - Drink removed. -0- |
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