| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed dish machine unable to achieve 160F on EHS Min/Max thermometer after multiple passes through machine. Maximum temperature achieved 141F. Maintenance contacted during inspection. Facility switched to single service utensils and flat wear for customer service. All other multiuse utensils to be washed and rinsed in dish machine, then sanitized in three compartment sink. 72 hour VR required.
1.5 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed tomato soup in steamwell reheating since 9:30am at 90F at 11:05am. CDI - Soup was moved to pot on stove and reheated to 178F by 11:15am.
0 pts. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a multitude of TCS foods all throughout kitchen and server’s area holding above 41F during inspection. See temperature chart. Observed containers of buffalo chicken dip and spinach dip sitting on prep unit outside of temperature control for at least 20 minutes at beginning of inspection. PIC stated dips had been removed from WIC to be portioned out. EHS did not observe dips actively in prep while sitting on unit. CDI - All foods out of temperature control voluntarily discarded. Dips placed into WIF to rapidly cool. EHS to complete long term compliance visit to assess if Risk Control Plan necessary.
Repeat. 3 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 . |
|
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 buffalo chicken dip and spinach dip prepared at 10:30am being cooled while in deep, covered plastic containers in WIC. CDI - PIC placed dips on sheet trays and placed in WIF to rapidly cool.
Repeat. 1 pt. EHS to conduct Long Term Compliance visit to assess if Risk Control Plan necessary.
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 |
Yes |
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 multiple squeeze bottles and shakers on main line not baring label indicating its contents during inspection. CDI - PIC labeled.
0 pts. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed container of cooked chicken in fryer prep with no lid. Unit had heavy condensation build up directly over uncovered bin of food. CDI - Employee covered.
1 pt. |
|
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 wiping cloths being stored in buckets containing sanitizer at concentration of 0ppm quat during inspection. CDI - Employee refilled buckets with sanitizer at proper concentration.
0.5 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 food debris splattered in microwave near fryer. Observed food debris at bottom of various units throughout kitchen. More thorough or frequent cleaning needed to preclude pest harborage.
0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
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 drink being stored in conjunction with and above customer foods in fryer lowboy. CDI - Employee moved to appropriate location.
0 pts. |