| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored over RTE dairy items in the walk in cooler. Observed raw fish stored over cooked chicken in the prep top cooler. CDI- eggs were relocated and raw fish was moved to the bottom shelf.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed produce stored under unwashed produce. Rearrange storage order to prevent cross contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 |
REPEAT
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer at the 3-compartment sink tested at 0ppm of Quat. CDI - Sanitizer was remade and is now at correct concentration. Quat dispenser not working properly. PIC cleaned the sink and is using chlorine, they have the correct test strips.
Failure to do play by the verification visit within 3 days may result in further permit action.
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
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed the walk in cooler with an ambient air temperature of 55F, all TCS foods in the walk in cooler were above 41F (see temp chart), PIC discarded all TCS foods that were above 41F and called refrigeration repair. PIC is voluntarily closing, contact me at 704-840-9278 when the walk in cooler is repaired and maintaining 41F or below.
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 |
No |
Yes
|
No |
REPEAT
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 Observed hummus opened without datemarking, Observed cooked ground beef datemarked with 9/2, however in discussion with the kitchen staff the product was made 9/1. Discussed with the PIC and stated that the date when the product was prepped is the date that needs to be same date if portioned out. PIC stated the hummus was opened on Sunday, CDI - allowed to date mark. Based on conversations with the PIC there has been some improvement and there was some confusion with the beef, they had placed the date when they placed in a different container. Provide education. Will keep at full demerits. Failure to comply may result in an Intent to suspend for datemarking.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of purple liquid. CDI - PIC properly labeled. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum packed fish improperly thawing at room temperature and fish not opened or removed from packaging. CDI - Food handler cut slits in fish packaging and placed in the cooler to properly thaw. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
REPEAT
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. quaternary ammonia bottle was observed hooked up to the dispenser but not reading proper chemical concentration. CDI - PIC properly cleaned the sanitizer sink and PIC is using chlorine to properly sanitize at the 3-compartment sink. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.Observed clothing on the prep top table. PIC removed.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed bottle of water on the prep table. |