| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present during inspection. (0)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated employees are contracted through luxury services and unaware if employees are trained on employee health prior to starting. PIC stated the training program for food employees does cover some foodborne illness information but not all required by the code. EHS provided PIC with copy of employee health agreement and will return to observe compliance. 10 day VR required. (1)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P EHS observed facility using single compartment sink to wash and rinse equipment and utensils under 80F water. PIC stated the equipment and utensils would later be sanitized but EHS observed no sanitation step prior to food employee cloth drying dishes for storage. PIC stated dish machine is down and facility has been manually washing dishes. EHS advised that due to dish machine being down the three compartment sink shall be set up with a wash, rinse, and sanitize compartments to effectively wash, rinse, and sanitize prior to storing. CDI - PIC set up three compartment sink to effectively wash, rinse, and sanitize all equipment and utensils. (1.5)
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 . |
|
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 numerous items above 41F (see temp chart). EHS observed items overfilled on cold lines and some TCS items stored out of refrigeration. CDI - PIC stated items were prepared prior to breakfast starting. PIC removed items from bar to be quickly cooled in RIC. EHS provided PIC with TPHC form as an option moving forward. (1.5)
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 cut melon, diced tomatoes, diced ham, and diced turkey without proper date markings. PIC stated they have been working on date marking since last inspection. EHS advised items shall be date marked after preparing if the intent is to store beyond 24 hours. CDI - EHS verified with food employees and PIC on preparation date and allowed PIC to properly date cut melon, diced tomatoes, diced ham, and diced turkey. EHS advised during next inspection TCS foods may be required to be discarded. (0)
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 EHS observed cut melon, diced ham, diced turkey, and boiled eggs cooling in RIC from preparation at 7:30am. EHS observed no change in temperature after 30 min. EHS observed TCS foods cooling in deep containers with tight fitting lids. CDI - PIC removed lids to quickly cool TCS items within cooling parameters. REPEAT. (0.5)
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf EHS observed Alfredo sauce and pre-cooked meatballs thawing in standing water in three compartment sink. CDI - PIC removed items from standing water and placed under prep sink with running water at 66F. (0.5) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. EHS observed food employee drying off clean dishes with cloth. EHS advised that equipment and utensils shall only be air dried. (0.5) |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with the data plate. EHS observed dish machine not in use during inspection. PIC stated machine is having issues filling and running a cycle. PIC stated facility is manually washing dishes until unit can be repaired. EHS advised to have unit assessed and repaired as soon as possible.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf EHS observed facility using single compartment sink to wash and rinse dishes. EHS observed temperature of water at 80F. CDI - PIC set up three compartment sink with water at 110F. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 two holes in the ceiling for ventilation with no cover. EHS advised to provide cover for ventilation fixtures. (0) |
|
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. EHS observed food employee personal belongings being stored on same shelf as food items and equipment. EHS advised to dedicate a space away from food and clean equipment for the orderly storage of employee belongings. (0) |