| 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 - PIC and kitchen chef were unable to provide proof of signed employee health policies at the time of the inspection. PIC stated that they do have online training modules that cover the foodborne illnesses and reportable symptoms and that it its saved online when they complete the module but was unsure if they had anything they specifically signed.
CDI - EHS left paper copies of the Mecklenburg county employee health policy at the time of the inspection.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a tray of house made cookie dough containing raw shelled eggs to be stored on the speed rack in the WIC directly above a tray of cooked broccoli.
CDI - PIC relocated tray of cookie dough below RTE/cooked items.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 an insert container of Texas caviar (containing corn/black beans) to be stored in the cookline refrigerated drawers across from the cookline stovetop and to not have a date mark. Upon questioning it was discovered that the Texas caviar comes from a bulk supply that is kept in the WIC and used over the course of 2-3 days. The observed Texas caviar was from a batch made the day prior.
CDI - PIC provided matching date mark to bulk supply in WIC.
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 . |
|
33
|
0.50
|
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 5 hotel pans of yellow potato curry soup cooling in the blast chiller at a rate of .3 degrees/min. Items were still within the first cooling window. Facility must introduce active stirring into the cooling process of the new daily soups as the layer that forms on top of the product while cooling traps heat in, and would result in the soup missing the first cooling window if action is not taken.
CDI - PIC placed all 5 hotel pans into ice baths in the blast chiller and stirred the product. Soups observed at 64-68F 30 mins later.
- Observed an insert container of bagged cooked chicken that was prepared earlier this morning and then placed directly into the refrigerated drawers beneath the cookline flattop without prior cooling. All cooling must be done in the WIC or blast chiller prior to being brought up to the cookline as the refrigerated drawers are not designed nor approved for rapid cooling.
CDI - Container of bagged chicken moved 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 |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed the facility using an outdoor WIC that is not directly connected to the building for the storage of produce. WIC door does have a padlock on it which is locked after the facility closes each night but during the day the door remains unlocked. WIC is in an unsecured/unlocked location behind the building containing the dumpsters where patrons/general public could easily access if desired. Large swinging doors to access dumpster area were noted opened and do not have a way of locking at the time. Facility must keep the WIC door locked during all times when they are not in it and/or secure the location the WIC is in so that the general public cannot easily access the food stored inside if desired. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 multiple container of water storing in use utensils at the cookline with the water being at temperatures of 75-95F. Containers were observed not on the flattop grill and unable to maintain the proper 135F required for storing in use utensils.
CDI - PIC emptied containers of water and refilled with boiling water. |
|
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. - Observed the interior vent cover on the door of the altosham at the back prep line to be hanging on by one screw/falling off the door. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. - Observed the sliding doors to the dumpster to be open at the time of the inspection. REPEAT. |