| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreement on site at the time of the inspection.
CDI - EHS left paper copy of employee health agreement and onsite employees signed at the time of the inspection.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the chemical dishwasher to be testing at 0ppm of chlorine at the time of the inspection. Machine was observed not pulling any chemicals even during priming. Wash and rinse cycles were observed functional. Facility is to temporarily do the wash and rinse parts of the dishwashing process in the dishwasher and the sanitize step in the 3 compartment sink. Sanitizer basin filled p and properly concentrated at the time of the inspection. PIC stated they will call Ecolab today as he believes that they are in the airport on Tuesdays and Thursdays. 3 day VR to observe repair and/or continued compliance on the temporary solution.
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 |
|
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 insert containers of shredded mozzarella, tomato sauce, diced ham, and sausage in the PZA opentop refrigerator that were not provided with date marks. Employee stated that thye go through multiple in a day but the insert containers currently in the opentop were there overnight.
- Observed meatballs, caramelized onions, and pre cooked chicken to have date marks of 11/29-12/29 in the PZA WIC. PIC was unsure why they were dated for a month.
CDI - Date marks placed on all insert containers in PZA opentop. Date mars corrected from 11/29-12/29 to 11/29-12/5.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 the facility utilizing TPHC for the pizzas at the display counter but no written procedures were available on site for review. PIC stated a managerial change occurred since the last inspection and they are not sure where the previous managers would have kept the document.
CDI - PIC filled out TPHC form with EHS at the end of the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
0.50
|
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 an insert container of tomato soup cooling at a rate of 0.1 degrees/min. Container was observed with its lid on and in a RIC at the time of the inspection. Employee stated having opened the cans of soup within the last 30 mins to be placed into the plastic insert container before heating it up to be kept in the steamtable at lunch. REPEAT.
CDI - Soup was removed from RIC to be reheated for lunch time and then hot held. EHS advised the employee to open the cans as they are ready to heat up the soup for lunch or to use the WIC for cooling the product down.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the Chalice Cafe side to be testing at 0ppm of sink and surface sanitizer.
CDI - Wiping cloth bucket emptied and refilled with 300-500ppm sink and surface sanitizer. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed the ice scoop at the PZA front counter ice bin to be stored with the handle in direct contact with the ice inside. REPEAT.
CDI - Scoop handle removed from ice. |
|
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 the Chalice Cafe WIC vent to be covered in an accumulation of dust/debris. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed an accumulation of dust on the ceiling vents throughout the kitchen. REPEAT. |