| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handling deli meat with bare hands. CDI: Deli meat voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up. Ensure more frequent cleaning. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 2 bus tubs of shredded mozzarella in walk in still cooling from yesterday above 41F. CDI: Product voluntarily discarded.
Observed 2 bus tubs of cheese cooling in walk in cooler and 2 in reach in freezer with 40 min left and moving at a rate of .02F/min. CDI: Product was moved to sheet pans and put in the second reach in freezer and rapidly cooled to 41F within remaining time.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta in reach in cooler at 42F. CDI: Cooler was turned down. Facility has data logger system for unit and temperatures earlier were below 41F. Food cooled to 41F. All other items properly cold held.
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
|
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 is not been labeled, or if the label is incorrect. -P Observed sausage in reach in from the 10th. PIC stated it was pulled from the freezer on Tuesday. CDI :Product properly date marked. All other items properly date marked.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed pizzas and pizza sauce with no time stamp. CDI: Times added. REPEAT VIOLATION Future violations will result in food needing to be discarded. |
|
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 shredded cheese in walk in cooler cooling from yesterday in covered bus tubs. CDI: Product voluntarily discarded. Observed shredded cheese cooling in walk in and in reach in freezer in deep bus tubs. Product was over 2” deep. Ensure product is agitated to promote air flow and cooling. Product moved to sheet pans and cooled in second reach in freezer to 41F within remaining 40 min.
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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed bus tubs of cheese stored on floor in walk in cooler. Additional shelving and/or refrigeration space may be required due to needed cooling space in the walk in. CDI: Cheese was voluntarily discarded today. Capacity to be further assessed at next inspection. Addition of equipment or more frequent deliveries will be required if food cannot be properly stored or cooled. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 worn labels on several squeeze bottles and on one spray bottle. CDI: PIC labeled the products as oil and water. Some improvement as labels were illegible, but partially present. EHS recommends a more permanent labeling method that includes a key and different colored bottles or rings to distinguish between products. REPEAT VIOLATION |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 bus tubs of cheese stored on the floor in the walk in. Facility does not have adequate space for storage of product. CDI: Cheese voluntarily discarded See #20. REPEAT VIOLATION Some improvement as only cheese was on the floor today. Additional storage may be required. See #33. |