| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed bottom of container coming into contact with cooked chicken in the walk-in cooler. CDI - Container removed by PIC. -0- |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135 F within 2 hours if food is to be hot held until service. - P. Observed soups carried over from yesterday with less than 20 min left to reheat and at 135-140 F at hot well. CDI - Soups moved to induction burners and rapidly reheated > 165 F. EHS and PIC discussed ensuring that soups are stirred throughout the reheating process to ensure distribution of heat and utilizing appropriate equipment for reheating. -1.5- |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed two sandwich lowboy units and WIC with multiple TCS foods and an ambient temperature above 41 F. See temperature chart. Initial WIC ambient temperature in the WIC was 45 F and multiple containers of TCS foods were placed in WIC for production at the time of EHS arrival. Lowboy unit I ambient temperature measured and remained at 48 F. WIC ambient temperatures decreased to 40 F by the end of the inspection. PIC voluntarily discarded all TCS foods that had been held over 4 hours in sandwich lowboy unit I and instructed to discontinue it’s use until unit is repaired. -3-
Risk Control Plan to be requested next inspection if cold holding out of compliance as it has been a repeat violation.
***Verification visit required.
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. |
|
24
|
1.50
|
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 SOPs for romaine lettuce and mixed greens. CDI - PIC added these items to TPHC form.
REPEAT VIOLATION: 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 incorrect start time of 11:00 am recorded on TPHC log for lettuce station when items began TPHC at 10:00 AM. CDI - Allowed the PIC to correct start time. -1.5-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety. |
|
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 just prepped romaine lettuce cooling densely packed in plastic container in the walk in cooler. Other foods prepared during today’s inspection observed to be adequately cooling. Refer to temperature observation chart. Temp change for romaine lettuce observed at 0 F change > 20 minute interval. CDI - Romaine lettuce separated into smaller portions and moved to top shelving to facilitate cooling towards < 41 F.
Additional observation: Facility does not have adequate equipment for the amount of cooling being done. Walk in cooler is completely packed with food. Facility has small walk in cooler that does not provide enough space for amount of catering orders and in housed food being served.
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
|
0
|
Food properly labeled: original container |
No |
No
|
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 unlabeled squeeze bottle (oil) and two unlabeled shakers (salt & pepper) stored on the prep table. -0- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets holding wiping cloths at 0 ppm chlorine. CDI - PIC remade the sanitizer. -0.5- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed baguettes stored inside of wicker basket. CDI - PIC removed baguettes.
4-502.11(C) Maintain air thermometers in good repair and accurate. Observed the walk-in cooler and multiple reach-in unit without air thermometers. Provide.
4-501.11 Maintain equipment in good repair. Observed gasket on 1 reach in unit door to right of the salad unit damaged. Left door to this unit also misaligned. Also observed sandwich reach-in unit unable to cold holding TCS foods < 41 F. Repairs needed. -0.5- |
|
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 food debris accumulating on digital thermometer display of reach-in unit. Clean and maintain clean. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leak at 3-compartment sink middle fixture. Repair. -0- |