| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
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 case of raw chicken stored over beef in walk in. Observed mac bites with raw egg stored over cooked broccolini on speed rack. Observed raw chicken tenders stored over waffle batter in reach in. CDI: All items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed pimento cheese reheated to 114F. CDI: Product was rapidly reheated to 188F. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
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 beef cooling in tightly closed portion bags and a covered container in the walk in. CDI: Product moved to sheet pan and cooled in the reach in freezer to 41F with remaining time. REPEAT VIOLATION Significant improvement. All hot foods cooling today were done correctly. Facility has added a speed rack and dunnage rack to walk in for more cooling space.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed times changed on the coolers holding food on TPHC and the food was not discarded. CDI: Products discarded and refilled. Items were then replaced and the proper time was marked. Observed housemade blueberry jam set with time stamp of 10am. CDI: Product was voluntarily discarded. |
|
33
|
0.50
|
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 raw beef cooling in tightly wrapped and covered pan. CDI: Product was moved to a sheet pan and cooled in the reach in freezer. REPEAT VIOLATION Significant improvement from previous inspection. See #20.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle of oil unlabeled in the prep kitchen area. CDI: Bottle labeled. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top cooler with stickers, not washed. CDI: Avocados were washed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employees towel drying sanitized dishes. CDI: Employees corrected by PIC. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
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. REPEAT VIOLATION Facility maintenance has the work order placed and per PIC they are on the schedule to have it fixed. |
|
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 quarter inspection as some has been replaced by diamond plating. Some tiles are still damaged in this area. |