| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed hand washing sink at the dish washing area missing a hand washing sign. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine starting to collect mold and point residue. Clean the ice machine more frequently. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 items being removed from the walk in refrigerator for additional preparation and then placed back in the walk in cooler. Observed previously cooked chicken at 41 - 43 F. Observed deep tubs of lettuce at 43 F. Items did not cool to 41 F during the inspections and had a cooling rate of zero after 45 minutes of cooling. CDI chicken above 41 was discarded. Lettuce discarded. Both prepared yesterday.
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://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 |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken at 42 F, Observed several containers sliced of pearl tomatoes at 48 F in one reach in unit. This unit had an ambient temperature of 42 F and was over stacked with containers of prepared food. These items had been placed in the unit within the last 2 hours per PIC. CDI, Items moved to walk in to be cooled and supply of items reduced in unit. Temperature of unit and items below 41 F by end of inspection. Observed another unit with sliced pearl tomatoes at 47 F. Per PIC these items were being held cold, however they had been removed from the walk in refrigerator and placed in the small plastic quart containers and then moved to prep units. CDI, Items moved to walk in and cooled to 41 F. Observed cooked boiled eggs in a refrigerator at 69 F. Item in a reach in unit in a covered container. CDI, eggs had been recently prepared and were placed on an ice bath for cooling. Observed countertop cold hold unit with hot pickled radishes, and house made dressings all above 41 F. CDI Items discarded. Establishment was not using the deep pans that came with the unit. Correct plans placed into use. PIC will need to monitor the unit for compliance.
Observed pickled boiled eggs and sliced tomato at 47 F in one flip unit. CDI items discarded.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 observed sliced ham with 6/16 date. Observed pulled pork with 6/17 date. Observed house made wing sauce that contained unsalted butter with 6/6 date. CDI, All items discarded. Ensure someone is going through all units daily to discard items greater than 7 days old.
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
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 garlic and oil mixture labeled with only the date. CDI, product discarded. Points changed to zero because Plan written and provided by last EHS did not specifically state to place the discard time on the product. CDI, procedure updated with additional information. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Per kitchen staff salmon and beef kabobs are always cooked medium. No consumer advisory information for the salmon and steak add ons. CDI, PIC updated Consumer advisory to include those two items and also added information to indicate that all of the items are cooked to medium. Per PIC burgers are fully cooked. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed a containers of batteries stored above food in the walk in freezer. CDI, batteries removed. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 deep containers being used to cool lettuce and cooked chicken going through ambient cooling process. The deep containers of lettuce were left covered. It appears the chicken was bagged into portions and stacked in a deep container together. Use shallow containers and consider using a speed rack with shallow pans to cool items that are placed in a bag.
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 a few oil squeeze bottles missing a label. Observed a few Salk and pepper containers with no label in the serving line area. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet pans stacked together on the clean dish rack. CDI, PIC had dishing washing staff correct. |
|
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 some general cleaning needed inside refrigerator units and on some shelving. |