| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a can of whole peeled tomatoes on the dry storage rack adjacent the WIC and a can of chili sauce in the upstairs dry storage room with severe dents along their seams.
CDI - PIC separated from wholesome containers to be 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 insert container of raw shelled eggs stored in the top refrigerated drawer across from the cookline stovetop, directly above raw oysters and scampi butter.
CDI - PIC moved eggs to bottom refrigerated drawer so that it cannot possibly contaminate any other items.
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
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple stacks of plastic insert containers, lids, a tomato slicer, and a vegetable slicer all stored as clean with visible food debris/sticker residue on their surfaces. Facility warned that if this issue persists onto the next inspection they will be placed on a RCP. REPEAT.
CDI - All dishes moved to dishpit to be W/R/S.
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 .
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. - Observed the mechanical dish machine only reach a maximum temperature of 147 on both the PIC’s and EHS’s dishplate thermometers. Digital gauge was stating a rinse temperature of 195F+. Dish machine observed properly functioning for the wash/rinse portion of the cycle. Facility is to temporarily set up a sanitizer basin in the 3 compartment sink to be used for the sanitize step of dishes put through the dish machine. PIC stated she will contact Ecolab today to come service the machine. 3 day VR to observe continued compliance on temporary solution/dish machine repair.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed and insert container of crab bisque in the tabletop steamtable across from the stovetop at a temperature of 127-130F. PIC stated that they heat the item up on the stovetop before transferring it to the steamtable. PIC stated they had just transferred the bisque to the steamtable at 11am.
CDI - Cookline employee removed bisque and rapidly reheated to 165F+ on the stovetop.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of sliced tomatoes stored in the cookline refrigerated drawers across from the cookline grill at a temperature of 52F. Item had yesterday’s date on it and PIC stated she was unsure why it was out of temperature or for how long. No other items in the drawer were observed out of temperature. No increase in points due to no increase in severity. REPEAT.
CDI - PIC voluntarily discarded.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 an insert container of rice cakes in the cookline refrigerated drawers to the salad opentop that was not provided with a date mark. PIC stated that it comes from a larger batch in the WIC, which was observed with a proper date mark. Date marks for working containers must match their bulk supplies.
CDI - PIC date marked item to match bulk supply.
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 . |
|
33
|
1
|
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 an insert container of prepped hamburger patties that was cooling at a rate of 0.0 degrees/min in the WIC. Tray of burger patties was observed with the lid on the container, not allowing for proper air flow around the product.
- Observed insert containers of salami, prosciutto, sliced tomatoes, and cherry tomatoes all cooling down in the cookline refrigerated drawers. All items are to be fully cooled down in the WIC/WIF prior to being put into cookline as the refrigerated drawers are not designed to cool products down. REPEAT.
CDI - All items moved to WIF to rapidly cool down.
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
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 shakers on the cookline that were not labeled as to their contents. REPEAT. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one crawling insect on the wall behind the ice machine. PIC stated they have Ecolab conduct their pest management but it is on a as needed basis (usually every 2-3 months). EHS advised to up it to a minimum of monthly services while lived insect activity is observed. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in use and soiled wiping clothes stored on all the cutting boards at the cookline. REPEAT.
CDI - Moved to sanitizer bucket. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a majority of the stacks of dishes stored as clean to be wet nested, both in the dishwashing area and the clean dish rack across from the ice machine. REPEAT. |
|
49
|
1
|
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 the gaskets of all cookline refrigerated drawers and lowboy coolers to have a buildup of food debris/black grime. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee lunch box stored on a shelf in the WIC directly above containers of RTE food.
CDI - Lunchbox moved. |