| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed a bottled water in use on a preparation table where an employee was preparing food. Ensure staff stored personal beverages in a designated location for employee food and items. CDI, drink removed by PIC |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P. Observed several pans stored clean with food residue. Ensure pans are properly washed, rinsed, and sanitized. CDI, items moved to dish washing area for cleaning.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer at 0 ppm in the dish machine. Ensure that staff are testing sanitizer levels often. PIC unable to get the machine to prime. CDI, Due to the limited volume of dishes needing to be cleaned the establishment will use the 3 compartment sink until the dish machine is repaired. PIC advised all staff on the temporary process. Ecolab arrived to repair while EHS was onsite
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 |
|
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 marinara at 89 F that did not achieve 70 F within 2 hours. Ensure staff are monitoring cooling. CDI, product discarded by PIC
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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. Observed marinara that was cooling in a deep container in the freezer. Ice had crusted over the top and sealed the heat into the sauce. CDI, product was discarded due to not cooling to 70 F within 2 hours. Kept this violation at half points, because they are using the freezer, shallow cooling, and ice wands in other products. Continue to use ice wands or frequent stirring to assist with cooling in the freezers in deep containers.
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 |
Yes |
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 salt and pepper shaker with no label. Ensure all spices are labeled with the product name. CDI, product labeled by staff |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. Observed a utensil stored in sanitizer. CDI, PIC removed knife and it was properly cleaned and re-sanitized by staff. Ensure staff are properly storing utensils. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few pans stacked together wet and were no air drying properly. Ensure staff are allowed to the items to air dry fully before stacking. CDI, items separated for drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a plastic piece for an orange colored dicer with damaged and chipping plastic. CDI, PIC removed the equipment from service. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
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 mold inside the dish washing machine. Clean and sanitize the interior of the machine each day. Recommend leaving doors open to vent moisture when it is not in use. |
|
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 a shelf under a table near the induction burners with a lot of residue. Observed two large fans with debris in the kitchen. Keep non-food contact surfaces clean. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed spring for dish washing sink sprayer starting to droop due to the spring being installed up side down. CDI, spring adjusted with a rubber cord, but it still needs to be installed properly to prevent the sprayer from reaching the sink basins. This has been on previous inspection reports. |
|
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 dish area floor with ponding water with debris. Keep the floors clean. |