| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink dispensing at 0ppm on all types of test strips. EHS was not able to determine what type of sanitizer was being dispensed from unit. CDI - Facility switched to utilizing bleach. Maintenance contacted during inspection. EHS will follow up on 2/10/25 to verify unit has been repaired. 1.5pts.
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 |
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 marinara prepped from ambient at 10:00am maintaining 55F at 3:45pm. CDI - Employee voluntarily discarded. Repeat. 1.5 pts.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese, sliced cooked meatballs, sliced mozzarella, caramelized onions, and other TCS foods in front prep line maintaining above 41F during inspection. Observed piping bag full of ricotta in salad prep maintaining 50F. Observed Calabrian chilies sitting out on front prep line outside if temperature control despite the packaging stating it must be refrigerated after opening. CDI - PIC voluntarily discarded all out of temperature items that had been on the line for longer than four hours. Chilies had been out of temperature control for one hour, and were placed in the RIF to quickly cool. Repeat. 1.5 pts.
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 is not been labeled, or if the label is incorrect. -P Observed all foods in salad unit date marked for 1/5/25. CDI - PIC was able to verify that all items were from 2/5/25 and corrected labels. 0 pts.
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 |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC form available for EHS to review during inspection. EHS and PIC previously filled out TPHC form for this establishment during previous inspection on 8/28/24. CDI - EHS emailed PIC new form. Form was filled out during inspection. Repeat. 3 pts.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp on all marinara sauce bottles being held on TPHC during inspection. CDI - Employee discarded all bottles, and properly labeled the replacement bottles. |
|
33
|
1
|
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 marinara prepped from ambient temperature being cooled in WIC while sealed in deep, covered plastic containers during inspection. Marinara missed the cooling window. CDI - Employee voluntarily discarded the sauce. EHS coached PIC on proper cooling methods. Repeat. 1 pt.
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 . |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple employees donning various items on their wrists while working with food during inspection. CDI - EHS intervened, all employees removed all items from their wrists.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with customer food without donning proper hair restraint during inspection. CDI - EHS intervened, and employee donned hat. 0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
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. Observed heavy food residue on all shelving units throughout facility. More frequent or thorough cleaning needed to preclude pest harborage. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat, hoodie, and shoes being stored in conjunction with clean utensils during inspection. CDI - PIC moved to appropriate location.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and beverage being stored in conjunction with clean utensils during inspection. CDI - PIC moved to appropriate location. 0 pts. |