| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
1
|
Food obtained from approved source |
No |
No
|
Yes |
3-201.11(A) Use food from approved sources only.-P Observed that facility is obtaining food from an unapproved commissary kitchen. PIC stated that pizza sauce, pasta, and pizza dough are prepared at a commissary kitchen (True Crafted Catering) in South Carolina. EHS advised that facility shall discontinue receiving food from the commissary until it is approved. EHS will need to ensure it is permitted and inspected by SC. 3 DAY VR REQUIRED. All food made in the unapproved commissary kitchen will either need to be discarded, removed from the facility, or facility will need to provide sufficient proof that it is a commercial permitted kitchen. -1- |
|
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 a commercial cheese shredded, deli slicer, hand handle cheese grater attachments and multiple cast iron pans stored as clean with visible food debris. Observed plastic organizer with multiple utensils held inside with visible food debris present on utensils and inside container. CDI- Items were taken to be w/r/s. -0-
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 . |
|
18
|
3
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed veal in lowboy unit and EHS asked questions about final cooking temperatures and cooking process. PIC stated that veal is cooked sous vide (no ROP) to 145F, however, PIC stated that they did not have time to fully cook the veal last night. It was pulled before it hit 145F and cooled. PIC stated that they would finish cooking it later today. EHS informed PIC that the cooking process cannot be interrupted. CDI- PIC voluntarily discarded the veal. See comments. **REPEAT** -3- |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
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. Observed short ribs held in walk in cooler at 45F. PIC stated that the ribs were cooked the night prior and left in WIC to cool overnight. EHS observed that the product missed the 6 hour cooling window. CDI- PIC voluntarily discarded the short ribs. -1.5-
For more information please visit: www.mecknc.gov/foodsafety 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://youtu.be/P6x8b1ZVOxU . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 no items at the pizza station with a date mark. Food employee stated that the have not had time to date products as they were pulled from deli containers in lowboy. Observed the additional following items with no date a mark: cut lettuce, cut spring mix, spinach, bib lettuce, risotto, eggplant lasagna, and all pasta in pasta lowboy. Observed the following items held beyond 7 days (prep date are reflected): cooked sweet potato (2/3), cooked fingerling potatoes (2/4), cooked fingerling potato (1/29). CDI- EHS allowed PIC to date mark items as they were pulled from larger batches in the back. PIC voluntarily discarded items that were held beyond 7 days. SEE COMMENTS. **REPEAT** -3-
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
|
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 short ribs cooling in WIC at 45F. Ribs were in a deep pan with a layer of fat/grease on top which could have contributed to the lack of cooling. CDI- PIC voluntarily discarded the short ribs.
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 |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans stored with other cans in dry storage area. EHS advised PIC that if the cans are dented along any of the seams they are not permitted to be used. CDI- PIC relocated the cans to be held for credit. -0- |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with multiple non-plain banded rings. **REPEAT** -0.5-
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three employees engaging in food prep without the use of a a hair restraint. **REPEAT** -0.5- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets holding wiping clothes with a sanitizer solution less than 150ppm. Observed wet wiping clothes used under cutting boards on the line. CDI- EHS provided education, all wet wiping clothes must be stored in a sanitizer solution. PIC corrected sanitizer concentration to 150ppm. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean and stacked wet. **REPEAT** -0.5- |