| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed overall limited control over the kitchen processes as evidenced by improper holding temperatures, improper cooling practices, and lack of monitoring of the dish machine sanitization. Based on observations and discussions with staff today, further training is needed. CDI: EHS provided a link to the food safety checklist below.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine at 0ppm chlorine. CDI: Machine was primed and began sanitizing properly.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked pans with stickers and sticker residue remaining stored as clean. CDI: Pans returned for washing. EHS recommended having line staff take off stickers and then the dish person double check for them. When stickers are ran through the machine on the pan, they become more difficult to remove the residue.
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 . |
|
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 Observed mac and cheese reheated to 115F and placed in the hot box. CDI: Product placed back in the oven continued reheating to over 165F. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
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. 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 .
Observed several pans of grits cooling in walk in cooler from last night at 45-50F. CDI: Products voluntarily discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw chicken in saltwater brine cooling from yesterday at 43F in walk in. EHS and PIC discussed procedure. Salt should be mixed in a small amount of warm water to dissolve, then ice added to make up for the rest of the water so that the brine is chilled. Then the brine should be added to 41F or less chicken, to eliminate the need to cool the chicken. CDI: Product was below 45F so it continued to cool.
During today’s inspection, facility finished cooking and needed to cool many items including green beans, collard greens, chicken soup, and vegetable broth. Each of these items were large batches, requiring many pans and lots of space or ice wands. Facility ran out of ice wands to use as well as full sized hotel pans to be able to split items up into no more than 2” deep; and does not have adequate space to properly cool all of these items at one time even if there were enough pans to split the products up. EHS strongly encourages spreading the preparation of items out so that only one bulk prep food item is done at a time. Also consider adding an additional speed rack where full sized hotel pans can be placed in order to create more surface area for cooling.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed small hot hold cabinet holding chicken thighs below 135F. CDI: All Chicken voluntarily discarded. Observed chicken in the hot crisper holding below 135F. CDI: Product voluntarily discarded. REPEAT VIOLATION
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep top coolers above 41F. CDI: Products voluntarily discarded. Observed products in prep top cooler near handsink above 41F. Last temperatures were taken at 11am. CDI: Products placed on TPHC for today. Procedures already in place. REPEAT VIOLATION
Facility has purchased 2 new prep top coolers for the line near the handsink and near the stove. Coolers were seen today, they were delivered yesterday, however have not yet been installed.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on cooked cauliflower in the prep top, cooked carrots in the prep top; on cooked cauliflower, cooked potatoes, and cooked pasta in reach in coolers; on beef jus in walk in. CDI: Items properly date marked. Observed items in prep top cooler all with date stamps showing cook/prep of 142-143pm today. CDI: Dates corrected for products based on large, original container. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no times written for any items held on TPHC including the chicken and pickle station, the macaroni/waffle station, and the egg/shrimp station. CDI: Times written. Some items discarded as it was right at the 4 hour hold time per PIC. |
|
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 pimento cheese cooling after prep in deep covered cambro. CDI: Product spread into thin pans to rapidly cool prior to placing back in a large cambro. Observed grits cooling from last night in deep third pans that were stacked upon one another. REPEAT VIOLATION
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked. CDI: Pans separated for air drying. REPEAT VIOLATION Improvement made from previous inspections. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed many lids on several full size containers/pans that were melted, had holes or were damaged to where they are no longer smooth and easily cleanable. Replace lids. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3-comp sink unable to keep hot water off, except at main valve under the sink. When hot water is turned off, hot water is still running out of faucet (130F measured today).Have faucet repaired so that hot and cold water mix properly. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged, and cracked tiles in the dish area near where the dish machine is. Observed damaged tiles at the dish area where servers place dirty dishes. REPEAT VIOLATION Improvement from previous inspection as some has been replaced by diamond plating. Some tiles are still damaged in this area.
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 floor in downstairs storage room and downstairs keg cooler in need of cleaning/mopping. |