| 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 limited oversight in certain areas of the kitchen as evidenced by cooling procedures, consumer advisory issues, and improper sanitization of dishes at the dish machine.CDI: EHS provided PIC with food safety checklist.
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 dish machine at 0ppm. EHS noted there was no chemical in the sanitizer line. Machine was primed and no chemical primed in the line. CDI: Autochlor technician arrived on site and replaced tubing. Machine now running at 100ppm.
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 |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf Observed burger on kids menu asterisked as being offered undercooked. CDI: Facility does not have an option on the POS ordering system to offer the burger undercooked or to modify it in a way that it can be. PIC stated that all burgers in facility are fully cooked. Correct menus. REPEAT VIOLATION
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Through discussion, facility cooks poached eggs in a large bin with an immersion circulator to 145F. Eggs are then cooled and reheated for immediate service. CDI: Discussion with PIC to cook eggs fully to 155F. Eggs not observed cooking today. |
|
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 grits cooling from last night still cooling 48F-58F. Observed chicken thighs cooling from yesterday still at 44F. CDI: Product voluntarily discarded.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 Observed no date mark on several items throughout facility including but not limited to lettuce, pasta, meatloaf, tomatoes, bistro sets, goat cheese, housemade pickles, etc. CDI: Items date marked for day of prep. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items in prep cooler all date marked for today including but not limited to pepperonata, salsas, chicken stock, roasted carrots, and quinoa when products were made on varying days across the last 7days. CDI: Dates corrected with batch date from the walk in.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time written on hollandaise. CDI: Time added as employee stated it was made about 15 min prior. REPEAT VIOLATION |
|
25
|
1
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for cold smoked salmon grit cake. REPEAT VIOLATION VERIFICATION REQUIRED
PIC stated that a new menu will be rolling out 7/18 and corporate will send the changed menus to EHS. |
|
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 grits still cooling from yesterday stacked and in deep 1/3 pans. Observed chicken stacked in a deep pan still cooling from yesterday. CDI: Items voluntarily discarded.
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 |
No |
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 unlabeled squirt bottle, of what PIC identified as oil, at the grill area. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. CDI: Pans separated for air drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sink at the dish area near office in need of re-caulking.
4-501.11 Maintain equipment in good repair. Observed broken prep top cooler near waffle station. Facility has had a technician out and they will be back with a part to fix it in the next day or so. Facility is using ice and TPHC. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
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 interior of prep coolers in need of cleaning particularly cooler drawer. REPEAT VIOLATION |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 heavy dust accumulation on ceiling particularly around AC vents. REPEAT VIOLATION Previous violations corrected. |