|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries stored over ready to eat items in prep cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna stored over pies in reach in cooler. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine not staying primed. CDI: ECOLab technician arrived during inspection to repair dish machine. Observed sanitizer at 3-comp sink 0ppm quat. EHS noted that the stock sanitizer bottle was empty. CDI: PIC replaced stock bottle and dispenser is not dispensing at 400ppm.
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
|
1.50
|
Proper cooling time & temperatures |
Yes |
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 collard greens, mashed potatoes, and marinara sauce cooling in walk in from last night still above 41F. CDI: Product was voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection as no ambient cooling violations were noted today.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding items at 42F. PIC took temperatures less than 4 hours prior and product was 41F. CDI: Technician arrived on site during inspection and adjusted cooler which had been set at 41F. Cooler now set to 38F and product cooled to 41F. Observed salad prep top cooler with some items above 41F. EHS observed some items cooling in reach in cooler. CDI: Products that were cooling removed from refrigerator, items above 41F rapidly cooled in walk in cooler. Cooler assessed by technician and maintaining items at 40F by end of inspection. Observed buttermilk stored on ice bath where ice bath was melted and not up and around the product. CDI: Buttermilk voluntarily discarded. REPEAT VIOLATION
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 brussel sprouts (6/18), wings (6/17), grilled chicken (6/17), noodles (6/17), collard greens (6/17), and pastrami (6/18) in various coolers throughout facility. CDI: Products 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cut Brie in reach in cooler. PIC stated it was cut the same day as the Gorgonzola (6/23). Product date marked. Observed no date mark on feta in walk in cooler. CDI: Feta 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 pasta salad cooling in reach in cooler, and cut tomatoes cooling in prep top cooler. CDI: Product moved to sheet pans and rapidly cooled to 41F in walk in cooler. Observed collard greens and marinara cooling in deep pans and mashed potatoes cooling while tightly covered in walk in cooler. Observed salmon cooling in cooler drawer. CDI: Product moved to walk in cooler. REPEAT VIOLATION
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink near waffle maker in need of resealing to the wall. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 ceiling peeling above where clean dishes are stored near 3-comp sink. Observed part of baseboard under the handsink near the waffle makers peeling from the wall. Reaffix baseboard. Observed floor throughout facility peeling. REPEAT VIOLATION All previous violations except for peeling floor have been fixed. |