| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer bucket used to wipe down prep surfaces with a sink and surface reading of 3010 PPM lactic acid. EHS went to the 3 comp sink dispenser and notes that the 3 comp dispenser preparation done by PIC was reading at 3010 PPM Lactic acid. -CDI- PIC adjusted the dispenser and it was able to dispenser at 1875 PPM Lactic Acid.
Ensure that sink and surface sanitizer is continually maintained in the proper range.
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 |
No
|
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 pre-portioned bags of cooked Brussels sprouts and broccoli from the day prior at 44F. PIC stated the foods must have missed the cooling window. -CDI- EHS coached PIC to cool food prior to bagging, and to monitor foods throughout the cooling process. Food that missed the cooling window was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 mushrooms past the 7 day date marking window. Ensure food is discarded once window expires. -CDI- Mushrooms 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 pre-portioned bags of broccoli and Brussels sprouts miss the cooling window. Food cooled in small tightly wrapped pre-portioned bags. Ensure that food properly cools prior to bagging and proper methods are used. -CDI- food was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
1
|
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 3 containers unlabeled sugar, panko, and flour.
Ensure all working containers of food are properly labeled.
EHS notes overall improvement in labelling from last inspection, POINTS NOT ESCALATED.
-CDI- PIC labeled |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed 3 flies present in the kitchen during inspection. Flies were not present on food or food contact surfaces.
Ensure pest control is increased. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed scoop handle of sugar resting directly atop the food. Ensure scoop handles are not in direct contact with food.
-CDI- PIC removed scoop from the container.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed grill utensils stored in metal container of water underneath heat lamp. Water was 94F. -CDI- EHS coached food employee on best methods to keep water warm. Food employee switch out water and placed new container on flat top to maintain water above 135F. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken gasket on lowboy unit 2. Ensure repaired.
PIC stated a work order has been placed. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed chipped and broken base board tiles near the WIC. Ensure this is repaired and floors, walls, and ceilings are maintained as smooth and easily cleanable. |