| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinks observed on prep table where food was being prepared. Do not store drinks where they can contaminate food. Store in a separate area, such as a low shelf. 0 pts. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Employee observed taking lid off personal water bottle and drinking from it. Employee did not wash hands before beginning to prepare food again. Employees must wash hands after drinking from a beverage that does not have a lid with a straw. CDI - Employee instructed to wash hands and he did so. REPEAT. No other hand washing violations noted during inspection so kept at half credit. |
|
16
|
1.50
|
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. For more information please visit: http://meck.co/FoodSafety 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 . 15 metal and plastic pans found with visible food particles on them but were stored as clean. 4 robot coupe blades and 2 scoops also found with food residue on them but were stored as clean. CDI - Items taken to dish machine to be washed. // 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Sanitizer solution at 3-compartment sink measured less than 150 ppm quat. Lids were actively being sanitized in solution. CDI - Solution emptied and refilled with 200 ppm solution. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Cheese sauce reheating in warmer at 57F. Unit was set to low so this may not have heated the food to above 165F within 2 hours. CDI - Unit turned up and cheese sauce measured above 165F within 2 hours. 0 pts. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Puréed squash measured 75-85F in sandwich cooler drawer on line at 2PM. Squash began cooling at 12PM. Bolognese cooling in blast chiller. Bolognese began cooling at 1:30PM. At 3:15PM the bolognese still measured 85-100F. TCS foods must be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Squash discarded by PIC and bolognese quickly moved to sheet pans and measured below 70F at 3:30PM. REPEAT |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Tofu at steam table measured 129-130F. Quinoa and corn in hot hold cabinet measured 119F. TCS foods in hot holding shall measure at least 135F. CDI - Items placed on temporary TPHC and were used within 1 hour. No increase in severity from last inspection so kept at half credit. REPEAT |
|
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 Seasonal item on menu contains undercooked egg. Item is not marked as containing undercooked food. CDI - Sign posted that states that the seasonal item containers an undercooked egg, along with the consumer advisory warning statement. 0 pts. |
|
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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Mixed grains measured 44F in walk-in cooler. Grains were taken out of cooler for some time to reheat some of the grains. Grains were cooling in giant container. Puréed squash was cooling in cooler on line. Cooked mushrooms and onions were cooling at 47F in cooler on line. Bolognese cooling in blast chiller in deep containers. TCS foods shall be cooled in shallow pans or smaller portions. TCS foods shall also be cooled in equipment designed for rapid cooling, such as the walk-in cooler or the blast chiller. CDI - Puréed squash discarded, grains moved to sheet pans, and cooked mushrooms and onions moved to blast chiller. Bolognese moved to sheet pans and placed back in blast chiller. REPEAT |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Employee brought dog into establishment. Only service animals are allowed inside food establishments. It is the duty of the PIC to ask customers this and to not allow non-service animals in the establishment. REPEAT |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados on the line still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of pans and container stored as clean were stacked while they were still wet. Allow utensils to adequately air dry prior to stacking. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets present on 2 drawers of sandwich cooler. Replace torn gaskets. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug broken on dumpster. Contact waste management company to replace missing drain plug. 0 pts. |