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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the interior surfaces of the ice machine to have accumulations of grime.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple metal bowls and plastic insert containers to be stored as clean on the clean dish racks with visible food debris on their food contact surfaces.
CDI - Dishes moved to the dishwasher to be W/R/S.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 an insert container of chopped pork belly in the cookline opentop to have a date mark of 5/31 on it, making today day 10. PIC stated that it was not from 5/31 but he was not sure of the actual date and stated that his staff must have just refilled the continuers and not changed the dates.
- Observed an insert container of cut lettuce and a squirt bottle of ranch dressing in the cookline lowboys to have the date mark of 6/2, making today day 8. PIC stated that due to the facility being closed on Mondays, staff usually comes in on Tuesdays and goes through all the refrigerators to check on date marks and to replenish for the next week. Due to the facility having a private event booked at the time of the inspection the staff did not go through the cookline refrigerators as they are not opening the full kitchen or going to be using anything in the opentops today.
- Observed insert containers of white rice, yellow rice, and chickpeas to all be stored in the cookline opentop/lowboy refrigerators and to not be provided with date marks of any kind. REPEAT.
CDI - PIC voluntarily discarded all undated and past date items.
- Observed pre-portioned plastic containers of Birria to be stored in the cookline lowboy and were not provided with a date mark of any kind. PIC stated they are from a bulk batch in the WIC where there is a pan date marked for 6/6 that is being used to hold the small plastic containers of portioned Birria.
CDI - Pre-portioned plastic containers placed into another bulk metal container in the cookline lowboy and date marked 6/6 to match the batch in the WIC.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P - Observed the rice cooker used for sushi rice at the sushi station to still have un-discarded sushi rice in it despite it being labeled for 5-9pm TPHC on 6/7.
CDI - PIC voluntarily discarded sushi rice. |
|
33
|
1
|
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 a plastic container of chickpeas to be cooling at a rate of .05 degrees/min in the WIC. Container was observed to have a tight fitting lid on and was densely packed, not allowing for adequate air flow around the product to facilitate rapid cooling. REPEAT.
CDI - Lid removed to allow for rapid 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://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 bulk storage bins of rice, flour and sugar in the dry storage room to not be labeled as per their contents. REPEAT.
- Observed several containers of various seasonings and toppings stored throughout the cookline to not have labels as to their contents. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed multiple stacks of cleaned dishes to be wet nested on the clean dish racks. |
|
49
|
0
|
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 the interiors of all cookline opentops, lowboys, and refrigerated drawers to have accumulations of food debris built up. PIC stated Tuesdays are typically their cleaning day but with the private event ongoing and the cookline not being opened they didn’t have a chance to clean yet. |
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