| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC utilizing handsink to fill water for ice bath. CDI - EHS discussed proper hand sink usage with PIC. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P Observed three (3) packages of ground raw pork stored over repackaged pork chops.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) RTE servings of cooked mushrooms stored under unwashed mushrooms. REPEAT.
CDI: No escalation in point deduction due to noted improvement from previous inspection. Fewer cases of improper storage order were observed and no improper food contact was observed.
Note: EHS observed WIC storage order guide. EHS will provide WIC storage order guide, and will return at a later date with charts and guides in multiple languages.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation EHS did NOT observe application of heat during stated non continuous cooking at time of inspection. EHS observed seemingly partially cooked, whole muscle lamb roasts stored as raw meat. Per conversation with kitchen staff, roasts are briefly marinated and cooked to a temperature of approximately 125F to begin a tenderizing process, where they are stored as a raw meat product and cooled effectively to 41F. Cooled roasts are cooked to final temperature prior to serving.
CDI - Facility has discontinued non continuous cooking, as described, until approval is granted by MCHD. EHS provided application procedures to PIC via email to be filled out and submitted to EHS or Mecklenburg County Health Department prior to continuing non continuous process. Facility appears to currently be utilizing proper procedures for non-continuous cooking, but must receive approval for procedures and have system and cooling logs in place once approved to be in compliance. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two (2) pans of house fried garbanzo beans kept at ambient temperature. CDI - PIC voluntarily disposed of garbanzo beans prepared one day prior. Recently prepared garbanzo bean, having been fried less than 2 hours prior and being below 70F, were placed to cool.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 multiple cooling items placed immediately at points of service with lids and wraps cooling ineffectively.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed recently cooked items placed in 2 door RIC raising ambient temperature of unit, as well as other, previously cooled and cold holing TCS food items.
Items that were cooling ineffectively were uncovered and/or rotated to properly calibrated equipment. Non-cooling TCS foods in 2 door RIC were rotated to properly calibrated cold holding equipment (WIC, prep units) to maintain proper cold storage. A verification of equipment and cooling procedures will occur no later than 11/16/2023.
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 three (3) bottles of olive oil mix unlabeled. Observed one (1) bin of sugar at tea supply storage with no labeling. REPEAT. |
|
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. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one (1) knife stored in between lids of two open prep top units. CDI - Knife was rotated to dish pit for corrective wash, rinse, and sanitizing. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying recently sanitized dishes.
4-903.11 (A) Store cleaned equipment, utensils, linens 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 two (2) clean knives stored on a soiled magnetic knife block. CDI - PIC coached employee on proper dish drying. Soiled knives were pulled and placed at cleaning area for corrective washing, rinsing, and sanitation. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of to go boxes with exposed food contact surfaces. CDI - Single service articles were reoriented to prevent potential contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed approximately three (3) shelves of 2 door RIC with heavy rust and corrosion. Resurface/replace heavily corroded storage areas. REPEAT |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water not initially reaching 110F when temped. CDI - Prior to the end of inspection, hot water at fixtures was observed above 110F. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug in place. Contact waste management company to replace missing dumpster components. |
|
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 one (1) recently opened (but sealed by cap) employee drink stored above food in prep unit underside. CDI - EHS rotated sealed employee beverage to lower storage to prevent potential contamination. |