| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed that facility is hosting a food show with a major food purveyor. The food purveyor has contracted shared use of the kitchen along side normal operations. PIC is responsible for ensuring that all persons within the facility are complying with the Food Code. Observed several food show staff with no hair restraints, using cellphones while preparing food items, and handling ready to eat food with their bare hands. This food is NOT for pay and is not for the general public. All Brickstones staff exhibited proper handwashing and glove usage throughout inspection. CDI: PIC was educated on responsibilities and advised all persons in the kitchen to follow Food Code rules for the duration of the contracted time.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 hot held items including beer cheese and mashed potatoes still cooling from last night’s service. CDI: Products voluntarily discarded.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the omelet reach in holding above 41F. The items in storage within the cooler were at 41F or less. The items in constant use and at the front of the cooler were above 41F. Products included spinach, liquid eggs, and liquid egg whites. CDI: Products were rapidly cooled or new product was provided. EHS and PIC discussed that these items should be held on TPHC when the facility is experiencing high volume service. Items will be added to TPHC log and this process will be used in the future when there are high volume periods. EHS advised that any product moved to TPHC must be discarded and cannot be saved. All other items throughout facility in compliance.
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
|
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 goat cheese (6/4), cabbage (6/12), and feta with no date mark. CDI: Items voluntarily discarded. Overall facility has a strong date marking system and all other items were properly date marked and held within required date marking parameters.
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
|
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 hot held items from yesterday including but not limited to beer cheese and mashed potatoes still cooling in walk in cooler. Products were tightly wrapped with multiple layers of plastic wrap and then held close together in a full size hotel pan. CDI: Items voluntarily discarded.
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
|
1
|
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 no label on bulk containers of what PIC identified as flours/breaders on dry goods shelf. Observed unlabeled squeeze bottle of water at omelet station.
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed name of the cereals not present on cereal dispensers to ensure customer can determine which nutritional information goes with each item. Provide common name labels on dispensers. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on both dumpsters and doors open on trash dumpster. Ensure lids and doors remain closed between uses to prevent pest harborage. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 minor chip in floor near transition area from kitchen to dish area; minor crack/peeling of floor in area between walk in cooler and mop sink; and missing coving tile at threshold where kitchen leads to dining area on the right side wall. Observed chipping laminate inside of shelving in some buffet area cabinets. Make laminate smooth and easily cleanable. |