|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack a raw shell egg, change gloves, and then work with ready to eat items. CDI: EHS educated employee, hands were washed and gloves were changed. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meat and cheese boards in prep top cooler holding above 41F. Boards were stacked in a prep top cooler where food was not contacting the surface of the pan where cold air is circulating around. All other items in the cooler were properly held cold. REPEAT VIOLATION Future violations will result in a risk control plan and/or permit action. Facility cold holding violations from the past 4 inspections have varied from equipment failure to improper use of equipment, therefore there is no one issue. Facility now has digital ambient air thermometers in all units and temperature logs are completed throughout the day on all units to monitor for if coolers are operating properly. These changes have been made over the past few inspections. Logs are being maintained as observed today.
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 |
No |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on chickpeas in reach in cooler or on hummus portions in reach in cooler. CDI: Product voluntarily discarded. REPEAT VIOLATION Facility has agreed to do a risk control plan for date marking.
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 .
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 shredded chicken from 3/4 and short rib from 3/2. CDI: Products voluntarily discarded. Observed hummus date marked from 3/8 however chick peas were opened 3/7. CDI: Date corrected. REPEAT VIOLATION Facility has agreed to do a risk control plan for date marking.
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 .
**NOTE** EHS observed several TCS items date marked for 8 days throughout facility. Today was the 7th day from prep. EHS observed soft cheeses (goat, fresh mozzarella) date marked for 30 days and chick peas date marked for 30 days. Each of these items shall be held for no more than 7 days. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth stored in soapy water. CDI: Wet cloth removed. 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 gasket on doors of tall reach in cooler in the cold kitchen are torn. Observed gaskets on prep top cooler reach in doors in corner of hot kitchen are torn. Observed laminate shelf in server area damaged and no longer smooth and easily cleanable. REPEAT VIOLATION |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips damaged and expired. Test strips were not accurate against EHS’ test strips. VERIFICATION REQUIRED |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
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 sticker residue remaining on a few pans throughout kitchen. Observed build up in bottom of main prep cooler. REPEAT VIOLATION Some improvement from previous inspection. |