| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed multiple sheet trays, and plastic container lids. stored as clean, with food debris and sticker residue present on the food contact surfaces.
CDI - Pans moved to the dish open to be properly washed, rinsed and sanitized.
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed dark build-up inside the ice chute of the ice machine.
No point escalation, observed significant decrease in the amount of soiled equipment stored clean. |
|
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 salsa in steamroll holding below 135F.
CDI - moved to the microwave to properly reheat for HH.
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
|
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 many pre-portioned ranch cups and shredded cheese held inside small countertop cooler near servers above 41F. Ambient observed at 43F.
Observed spasagna and sliced tomatoes inside the WIC above 41F.
CDI - Ranch cups and shredded cheese portioned today and placed inside the WIC to rapidly cool.
Items inside the WIC were voluntarily discarded.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed multiple TCS foods (Sliced Tomato, meatloaf, liquid eggs, spasagna & lettuce) inside prep units and WIC with no date marking.
CDI - PIC stated that the items came from bulk containers inside the WIC and the dates were applied to the items inside the prep units.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 facility using 3 day and 7 day date marking systems on various items. Observed multiple TCS foods (Salsa, sliced tomatoes) marked for 3 day holding held past the discard date.
Observed ROP country gravy (x2) held longer than 7 days.
CDI - Items 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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed chemical spray bottles with no label.
CDI - Replaced with labeled spray bottles. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Observed reheating records for 10/10 & 10/17 out of compliance.
10/10 - Observed marinara, queso and potato soup reheating for 4 hours. Items were placed in reheat at 12:00 PM & 1:53 PM and removed at 4:00 PM. no temperature was taken until 4 PM. There were no corrective actions documented.
10/17 - Observed creamy mash, red beans, country gravy observed a start time for reheat and no more documentation following. No end time recorded, no temp at removal recorded, and no corrective action documentation.
CDI - New manager educated on how HACCP records should be recorded and monitored. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 tightly closed, large pan of penne pasta, prepared at 8:30 AM and shock chilled with ice water. Pasta was observed at 65F at 11:30 AM.
Pasta was then placed back in ice to increase cooling rate.
CDI - Temperature taken at 11:55 AM, pasta observed at 61/62, pasta was then placed in smaller pans and ice was added again.
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 |
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 seasonings, oils and salad dressing with no labels at prep in wait staff area. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal and plastic insert containers/trays wet nested on the drying racks at the dishwashing/3 compartment sink area.
CDI - Pans were separated. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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.
Clean interior floor of Lowboy freezer with fried food items inside. Observed food debris at the bottom and lots of ice build-up. |