|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee bottled drink stored on top of cut butter in reach in cooler. CDI: Employee drink relocated. |
|
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 raw scallops stored out of hermetic packaging over ready to eat items in the walk in freezer. CDI: Product relocated.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some pans, plates, and containers with food debris remaining. Ensure staff are carefully inspecting dishes for cleanliness. CDI: Soiled items were rewashed.
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 . |
|
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 diced chicken cooling in reach in cooler after chopping after 1.5 hours with 1 degree temperature change. CDI: Product was spread onto sheet pans and placed in the walk in freezer and cooled below 41F within 25 min. REPEAT VIOLATION Significant improvement in cooling demonstrated today via using cooling charts as well as PIC identifying product getting close to the first critical limit on time but not by temperature and choosing to reheat soup to over 165F instead of continuing to cool in the remaining time. All other items prepared today were properly 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://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet-stacked pans and some dishes throughout facility drying racks. Facility has added an additional drying rack since previous inspection. Remove any excess pans/equipment as necessary as well as utilize space to pyramid stack when possible. Facility has an SOP to pyramid stack for air drying over night but are still struggling mid-shift with air drying. Facility can consider adding a fan to the space, keeping in mind the fan must remain clean.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed ice wands with the food contact surfaces stored directly on boxes and shelves in the walk in freezer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in reach in cooler near pasta station peeling. REPEAT VIOLATION all previous violations corrected.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed long cutting board on prep unit at grill/broiler with deep cuts and staining. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some bags of trash and leaf build up in dumpster enclosure. PIC stated that dumpster was dumped today and due to being a bit overfilled, the bags fell out and busted open. EHS encouraged PIC to reach out to maintenance/landlord of the property regarding organic matter build up. REPEAT VIOLATION
*This is a shared dumpster space.* |
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