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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
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22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed romaine lettuce in salad make unit and adjacent 2-door RI above 41F. PIC voluntarily discarded. EHS observed all TCS items in make unit above 41F (see temp chart). EHS observed initial ambient temperature of unit at 43F. After twenty minutes, EHS observed ambient temperature of unit at 38F. 20 more minutes later, EHS observed unit back up to 43F internal. PIC stated unit might have become unplugged accidentally. PIC checks temperatures and records on a log daily. Today was the one day temperatures had not been taken due to low staff and business. PIC voluntarily discarded all TCS foods inside unit due to being held potentially longer than four hours above 41F. PIC has contacted repair technician and is waiting to schedule a time and date. Due to adequate active managerial control EHS will allow facility to monitor temperatures through dinner shift (facility closes at 9) and will return the following day to reassess. PIC stated they will record temperatures every hour and document on a log, if temperatures are observed above 41F items will be voluntarily discarded or emergency TPHC has been approved for use. 3-day VR required. REPEAT. (3)
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 . |
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23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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) EHS observed numerous items throughout reach in units of make units and reach in coolers without proper dates. PIC verified prep dates with a prep list available on the cook line and was able to verify all dates. EHS observed a few items in reach in of make unit held beyond seven days. CDI - PIC was allowed to date items with missing dates, items held beyond seven days were voluntarily discarded. REPEAT. (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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf EHS observed dinner menu missing disclosure. EHS observed asterisks in proper places with the reminder at the bottom. Menu does not include any verbiage indicating items with an asterisk can be cooked to order. 10 day VR required. (0.5) |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. EHS observed cooked short rib in ROP in make unit reach in. PIC stated short rib is cooked, cooled, and then once cooling is finished the lamb will be placed in ROP to store in freezer. EHS observed ROP’d lamb with no date marking or labeling at all. EHS provided education. CDI - PIC voluntarily discarded lamb and moving forward will label item with date, start, and end time. (0) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 multiple items cooling during inspection with tight fitting lids, no active stirring, and cooling in large containers. EHS observed items cooling at inadequate rates (see temp chart). Facility has WIC downstairs in parking garage and has to cool upstairs utilizing reach in coolers. EHS observed items cooling in reach in units, which are opened frequently during service. EHS provided education on cooling methods and various ways cooling can be accomplished. CDI - Items observed cooling at inadequate rates were reduced in size, left open, and stirred to ensure adequate cooling. REPEAT.
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 EHS observed multiple items cooling during the inspection as stated above. EHS observed facility cooling in two door reach in units. WIC for facility is across the complex, down an elevator, and in the parking garage. PIC explained by cooling downstairs, they would then need to cool once food is brought upstairs due to ambient temperature of outside and distance of trip. PIC stated facility solely cools utilizing the equipment that is available in the kitchen. EHS observed numerous items cooling in reach in coolers. EHS advised that a blast chiller or dedicated cold holding unit with sufficient capacity is needed to ensure cooling can be consistently accomplished. EHS has observed cooling issues on the past two inspections. EHS stated facility will need to improve cooling and cooling methods to prove more equipment is not necessary. EHS will return in 10 days to ensure cooling methods have improved. 10-day VR required. (1) |
|
35
|
0
|
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 raw chicken thawing in standing water at three compartment sink. CDI - PIC ran water into container and added ice to ensure temperature of water is maintained under 70F during the thawing process. (0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed shelving for clean dishes above three compartment sink beginning to corrode. Replace/resurface. (0) |
|
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. EHS observed unapproved ceiling tiles in kitchen area. EHS observed holes present in ceiling tiles that would create a surface that is not easily cleanable. Replace.
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. EHS observed broken tile by dish machine. Repair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed ceiling tiles soiled with food residue and debris. EHS observed walls around make/cook line soiled with food residue and debris. Increase cleaning frequency to avoid accumulation. REPEAT. (0.5) |
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