| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed food employee preparing raw meatballs directly beside an employee preparing ready to eat cakes. Employees were prepping these items on the same prep table in very close contact with each other. EHS did not observe cross contamination during the inspection. CDI- PIC instructed food employee with raw meatballs to relocate to a separate prep space. -0-
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few items in the walk in cooler with no covers. EHS advised PIC that items should be covered when they have finished cooling. -0- |
|
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 beef stock cooling in the walk in cooler at 82F. PIC stated that the item had been placed in the walk in cooler to cool at 12:30pm. EHS observed that the chicken stock missed the 2 hour window to hit 70F. CDI- PIC voluntarily discarded the chicken stock. -0-
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
|
1.50
|
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 the following items in on the cook line with no dates; ribs, chorizo, and pesto. CDI- PIC dated the items as they were present during prep. **REPEAT** **Points remain the same due to overall improvement** -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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 a large pot of beef stock cooling in walk in cooler. EHS did not observe any active stirring or monitoring of this product during the inspection. CDI- PIC voluntarily discarded of the product. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 ants present in the kitchen on prep shelf above prep table near deli slicer. -0- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored on the floor of outside storage shed. **REPEAT** -0.5- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility did not have an accurate irreversible registering thermometer onsite. EHS observed that the thermometer was reading approximately 10 degrees different than EHS’s thermometer. During inspection thermometer could not remain on. 10-day VR -0.5- |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed facility did not have hot water at the start of inspection. PIC stated that hot water heater was in disrepair and that it is currently being serviced. EHS observed water at 65F. CDI- Facility was able to get the hot water heater replaced during inspection. EHS verified that hot water reached 100F at hand sinks. EHS verified that high temperature dish machine was working properly (166F) and did not observe any dirty dishes during the visit. -0-
SEE COMMENTS FOR DETAILS ON NEW WATER HEATER. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 ceiling tiles and AC vents with dust accumulation. Observed vents above dish area in need of cleaning.**REPEAT** -1- |