| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 the table mounted can opener stored as clean on the dry storage rack with food accumulation on the blade.
- Observed an accumulation of black grime on the ice deflector in the ice machine.
CDI - PIC cleaned both items on site prior to the end of 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: 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 . |
|
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. - Observed vegetable soup in a plastic container in the 2 door RIC at temperatures of 45-48F after cooling overnight. PIC stated they did use shallow pans as they attempted to cool it overnight but that they kept the shallow pans in the 2 door RIC and then transferred the soup to the plastic container with a lid this morning. REPEAT.
CDI - PIC voluntarily discarded container of vegetable soup.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of shredded mozzarella cheese in the 2 door RIC at a temperature of 44F. PIC stated not having it out or using it this morning.
- Observed pre-portioned sandwich stacks of deli ham, pastrami, and turkey over stacked in the cookline opentop refrigerator at temperatures of 45-47F.
CDI - PIC voluntarily discarded all items.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
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 a opened bag of shredded cabbage in the WIC that was not provided with a date mark. PIC stated that the only day it would have been opened was Thursday (7/10) as they only use it to make coleslaw and that is only on the menus on thursdays. EHS observed coleslaw in the cookline lowboy with the date mark of 7/10.
CDI - PIC date marked bag of coleslaw.
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
|
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 - Observed a plastic container of vegetable soup at a temperature of 45-48F in the 3 door RIC that was cooled overnight. PIC stated cooling it down in shallow pans before transferring it into the plastic container with a lid this morning but that it was also cooled down in the RIC. EHS emphasized that the RIC is not designed to cool items down but rather maintain their temperatures and that all cooling down must be done in the WIC in shallow pans to allow for adequate air flow around the product. REPEAT.
CDI - PIC voluntarily discarded container of vegetable soup.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. - Observed the large wooden soup stirrer to be chipped and starting to fray pieces of wood.
CDI - PIC voluntarily discarded.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed a spider strainer with a wooden handle stored on the clean dish rack in the back kitchen area. PIC stated they don’t use it much but use it for soups occasionally. Utensils used for wet/greasy applications shall be made of non-absorbent material to prevent cross contamination and ensure the dish can be properly sanitized.
CDI - PIC took spider strainer out of use and stated he will get a full stainless steel one to use going forward. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 the interior base of the RIF in the kitchen to have an accumulation of food debris/grime. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the wall behind the cookline flattop grill to have an accumulation of grease built up. |