| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowel dispenser at handsink next to ice machine in prep kitchen with dead batteries. CDI: Papertowels made available without dispenser. No one was working in this kitchen during the inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed peppers and melons in reach in cooler stored above ready to eat items. CDI: Items reorganized.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed tobiko stored over ready to eat items in the reach in part of the prep cooler. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 rehydrated hashbrowns cooling at a rate of .02F/min. CDI: Product spread out onto a sheet tray and placed in the blast chiller. Blast chiller is the only approved cooling equipment and shall be used for all cooling of products.
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 |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed reach in cooler in the prep kitchen holding food above 41F. At start of inspection air thermometer was reading 39F. Throughout inspection temperature on thermometer climbed to 53F. Food product temperatures continued to rise. CDI: All food product relocated to adjacent reach in cooler. PIC called a technician to service the cooler. Observed mascarpone cheese double stacked in prep unit above 41F. CDI: Cheese relocated to single layer to properly maintain at 41F. REPEAT VIOLATION Significant improvement from previous inspection as the only items above 41F was the mascarpone cheese aside from the cooler that stopped working properly during the inspection.
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
|
1.50
|
Proper date marking & disposition |
No |
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 For more information, please visit: http://meck.co/FoodSafety 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 . Observed feta cheese with no date mark. CDI: Product voluntarily discarded. Observed no date mark on queso fresco. CDI: Product date marked for yesterday when it was opened. Overall facility has improved date marking system. All other items had date marks. And nothing was held past 7 days. REPEAT VIOLATION Future violations will result in full point deduction and a risk control plan and/or permit action. |
|
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 hashbrowns cooling in a deep, covered cambro in the reach in part of the prep top cooler in the main kitchen. CDI: Product moved to a sheet pan and cooled in the blast chiller. Blast chiller is the only approved cooling equipment and shall be used for cooling items.
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
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 and squirt bottle on prep line. CDI: Products labeled as oil. Observed no label on white granular in a cup on the line. CDI: Product labeled as salt. REPEAT VIOLATION |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet stacked dishes stored as clean in the prep kitchen. REPEAT VIOLATION |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed prep cooler in the main kitchen near the air conditioner with broken gaskets. REPEAT VIOLATION Previous violation corrected. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed peeling flooring in prep kitchen. PIC stated he had spoken with a contractor to make repairs and they need 2 days of no use of that kitchen. Facility is currently looking at a slow week in June or July to have the floor done. REPEAT VIOLATION |