| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw shell eggs stored above ready-to-eat sauces in the prep cooler. -CDI- Storage order was corrected and raw eggs were moved to bottom shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed grilled onions on stovetop holding below 135F. -CDI- PIC voluntarily discarded the onions. EHS recommends storing onions in hot steam well or directly on stovetop, or in hot water pan on stovetop (current observation was double stacked pan with inches of air between pans). -1/2 points due to improvement noted since last inspection-
REPEAT
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed all foods in salad prep cooler above 41F (see temperature chart). PIC stated all foods were moved into the cooler from the WIC this morning, at 10:45am. PIC stated the thermostat was adjusted last night to a warmer setting due to the cooler freezing foods. -CDI- PIC set thermostat to a cooler temperature and EHS observed ambient temperature drop during inspection. -Foods currently stored in cooler were put on temporary 4-hour TPHC to be voluntarily discarded at 2:45pm.
-Observed lemon dill yogurt and goat cheese above 41F in prep cooler next to grill. Observed flip top lids open throughout inspection. All other TCS foods in the cooler were properly cold holding at or below 41F. -CDI- PIC placed lemon dill yogurt and goat cheese on temporary 4-hour TPHC, to be voluntarily discarded at 2:45pm. Going forward, PIC stated TCS sauces will likely be held on 4-hour TPHC and flip top lid will be kept closed more frequently.
-Observed garlic/oil mixture stored at room temperature during inspection, above 41F. -CDI- PIC placed garlic oil on temporary 4-hour TPHC, to be voluntarily discarded at 2:45pm. Going forward, PIC stated garlic oil will likely be held on 4-hour TPHC. EHS provided blank copy of TPHC procedures and explained TPHC to PIC.
-Observed top level of portioned ranch in prep top cooler above 41F. Observed lower level of portioned ranch properly cold holding below 41F. Observed portioned cups over-stacked in cooler. -CDI- PIC voluntarily discarded the top levels of portioned ranch above 41F.
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 . |
|
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 few seasoning containers without labels. Ensure all containers have the common name of the food product. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed multiple boxes of food stored on the floor in the WIF. Store all food off the ground. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. -Observed in-use knife stored between flip top lids of prep cooler. Store clean utensils on cleaned/sanitized surfaces. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
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 few dishes wet stacked. Ensure all dishes are fully air dried before stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -Observed AC unit leaking above salad prep cooler. Observed bin collecting the leaking water to prevent contamination. -Repair unit to prevent leaks. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee items (jacket, bag) stored on dry storage shelf. Store employee items in separate area to prevent contamination of customer foods. |