| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed multiple priority violations cited out throughout the facility and the PIC to not be know the answers to EHS questions about cold holding temperatures, date marking procedures, or proper dish sanitizing methods. 10 day VR.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink in the dishwashing area to be obstructed from use by a broom and dustpan placed directly in front of it.
CDI - Broom and dustpan moved.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the handwash sink adjacent the soda machine to be used as a dump sink with the basin full of ice upon the EHS arrival.
CDI - Ice melted and education provided on where ice can and cannot be dumped.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink in the dishwashing area to not have paper towels at the time of the inspection. REPEAT.
CDI - Paper towels provided. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed an insert containers of diced tomatoes and marinara sauce in the 1 door lowboy at the pizza station to be contaminated with mold.
CDI - PIC voluntarily discarded. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed an unopened tube of raw ground beef to be stored on the speed rack in the WIC directly above an insert container of raw salmon filets.
- Observed an insert container of raw chicken tenders to be stored directly on top of a box of raw salmon filets in the WIF.
CDI - Storage order rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the chemical dishwasher to be testing at 0ppm sanitizer at the time of the inspection. Dishwasher was found to be hooked up to quaternary ammonia, which is not designed for use in a chemical sanitizing dishwasher. Facility did not have any chlorine sanitizer on site for the chemical dishwasher at the time of the inspection but the machine appeared to be fully functional. 3 compartment sink was also found to not be dispensing properly concentrated solutions. EHS showed staff how to temporarily make a sanitizer solution using the bleach bottle on site and that they must sanitize dishes this way until the dishwasher gets sanitizer or the 3 compartment sink dispenser is fixed. 3 day VR to observe the dishwasher have appropriate chemicals and properly testing for sanitizer. REPEAT.
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 the deli slicer, a blade to a blender, and multiple stacks of metal insert containers of various sizes to be stored as clean with visible food debris/sticker residue on their food contact surfaces.
CDI - Deli slicer broken down and all dirty items brought to the 3 compartment sink to be W/R/S. EHS advised the facility cover the deli slicer when they are not using it as they stated only using it once every 2 weeks to slice cheese.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of raw burger patties, sliced cheddar cheese, cooked diced chicken, and cooked ground beef to be at temperatures of 45-48F in the grill refrigerated drawers. PIC and cookline employee stated that the items remain in the lowboy overnight and are not moved to the WIC at the end of the day. Ambient of the refrigerated drawers was observed at 48F at the time of the inspection. All out of temperature TCS items voluntarily discarded due to being out of temperature for an unknown amount of time. 3 day VR to observe repair to the refrigerated drawers.
- Observed an insert container of buttermilk to be stored on the counter adjacent the fryers at a temperature of 47F. Cookline employee stated they usually store it on ice but the inspection interrupted the set up this morning and they didn’t get to it yet.
CDI - PIC relocated buttermilk to WIC to rapidly cool.
- Observed insert containers of cooked ground beef, cooked diced chicken and portioned bags of cooked penne pasta to be at temperatures of 44-46F in the WIC. All items were not removed from the WIC today and were in the WIC since yesterday as per the PIC and cookline employee.
CDI - PIC voluntarily discarded all out of temperature items in the WIC.
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
|
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 insert containers of house made chicken salad, pico de gallo, and chicken wings to have date marks of 6/30, 6/25, and 6/27, respectively. ITS issued for 6th consecutive violation for date marking and the previously implemented risk control plan proving to not be effective for the staff. REPEAT.
CDI - PIC voluntarily discarded all past date items.
- Observed a container of cheese sauce to be in the WIC and was not provided with a date mark of any kind. Cookline employee stated having made the cheese sauce the previous night.
CDI - PIC date marked cheese sauce.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed scoops in use for the bulk bins of tempura flour and breadcrumbs to be stored with their handles in direct contact with the food inside.
CDI - Scoop handles removed and stored so that the handle does not touch the food inside. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser at the 3 compartment sink to be broken/not mixing properly at the time of the inspection. Dispenser was testing at 0ppm quaternary ammonia at the time of the inspection. No quaternary ammonia bottle was observed hooked up to the dispenser initially. EHS moved the quaternary ammonia bottle that was incorrectly hooked up to the dishwasher to the 3 compartment sink where it was found to still be dispensing at 0ppm quaternary ammonia. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test strips on site to measure quaternary ammonia which is in use at the 3 compartment sink. 10 day VR to observe facility acquire test strips. |
|
49
|
1
|
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 surfaces and gaskets of lowboy refrigerators and freezers at the cookline and in the pizza station area to have accumulations of food debris/grime. REPEAT.
- Observed the racks in the WIC to have heavy accumulations of grime/debris on their surfaces.
- Observed a box fan to be in use in the kitchen and to have large accumulations of dust grime on the surfaces. |