| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the PIC use the handwash sink at the cookline to fill a container of ice water during the thermometer calibration.
CDI - EHS intervened and provided education on proper usage of handwash sinks. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
No |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 cans of whole peeled tomatoes with dents along their seams and stored on the can storage rack amongst wholesome cans.
CDI - PIC voluntarily discarded. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed an insert container of raw chicken stored in the top drawer of the cookline refrigerated drawers, directly above raw sea bass. REPEAT. Improvement from previous inspection so violation left at half points.
CDI - Storage order rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the table mounted can opener to be stored as clean with visible food debris on the blade.
CDI - PIC removed can opener and placed in the dish pit to be W/R/S.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
24
|
3
|
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 the facility holding potato tortilla/spanish omelette on 4 hour TPHC but was not listed on the provided TPHC document. Provided document is not the Mecklenburg County form but does go over the proper procedure and SOP for using TPHC. Facility has new management and does not hold as many items on TPHC as the previous manager/chef did and form provided isn’t updated to current menu offerings. REPEAT.
CDI - EHS provided the Mecklenburg County TPHC form. Facility must fill out the new form with the updated items being held on TPHC or update the provided document to reflect the facilities current TPHJC holdings.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 boiled potatoes cooling in the cookline RIC at a rate of .033 degrees/min. Items were observed on sheet pans and stacked with no room for air to flow around the product. The cookline RIC is also not an approved unit for cooling hot TCS foods down, it is only designed to maintain temperatures and no items cooling should be placed into it. All cooling of hot food must be done in the WIC. REPEAT.
CDI - PIC relocated trays of boiled potatoes to WIC to rapidly cool.
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 . |
|
39
|
0
|
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 a chub of bresaola stored in the refrigerated drawers by the deli slicer and was stored directly on the surface of the refrigerated drawer without any plastic wrap or protective barrier.
CDI - PIC removed and wrapped bresaola chub. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed multiple cookline employees to be wearing watches or bracelets.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed cookline employees not wearing a head covering of any kind while preparing food. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed a knife in use to cut cheesecakes that was stored in 108F water. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 the walls in the dishwashing room to be covered in food splatter/grime. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an unopened employee Red Bull stored on the cookline cutting boards at the start of the inspection.
CDI - Moved to designated employee drink storage racks. |