| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse thermometer in handsink. CDI: Sink cleaned. Employee reminded to only use handsink for hand washing. |
|
16
|
1.50
|
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. For more information please visit: http://meck.co/FoodSafety 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 . Observed dicers stored as clean with food debris on blades. CDI: Dicers were cleaned.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer at 3-comp sink was 0ppm. CDI: Bulk container was empty. Sanitizer container changed. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed par cooked chicken in walk in cooler with no labeling as described in non-continuous cooking procedures. CDI: Product properly labeled. |
|
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 mashed potatoes cooling at a rate of .03F/min. CDI: Product was stirred, and relocated to get more air flow in the walk in cooler. Product cooled properly. Observed beef jus cooling in walk in cooler after 1 hr and 55 min still at 78F. CDI: Ice added to the product and product was 36F within 5 min. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed that with a 200 person plated dinner, there is very little space for cooling and holding. Some cooling issues were seen today that were a result of limited air flow within the cooler due to speed racks and speed racks with plastic bags. EHS strongly recommends additional refrigeration for holding or a reach in unit (freezer or blast chiller) that is dedicated to cooling, to allow for ample cooling space of both hot and ambient cooled foods in the walk in cooler. Alternatively, restricting plated meal counts would free up some space. Facility PIC stated that they would book up to 250 plated meals for one service. EHS spoke with Chefs and F&B Director regarding concerns of capacity. CDI: Facility will use adjunct space in Mico restaurant (1st floor) as needed to rapidly cool in the freezer; cooling and capacity will be monitored over next several visits and inspections.
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 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 mashed potatoes cooling in walk in with little air flow (see above comment) and no stirring. Product was stirred and relocated to properly cool. Observed beef jus cooling in walk in cooler in deep, covered container. CDI: Ice added and product cooled properly. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed silpats damaged with slits and no longer smooth and easily cleanable. CDI: Silpats removed from use. New ones to be ordered.
4-501.11 Maintain equipment in good repair. Observed lids for dry storage items (flours) are cracked and no longer smooth and easily cleanable. |
|
49
|
0
|
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 some tape residue on pans stored as clean. CDI: Pans re-washed. Observed sliding doors on ice machine in server area with pink build up as well as green build up in the tracks for those sliding doors. Ensure more frequent cleaning. Observed knife wall storage bin near walk in cooler with build up. CDI: Knife storage was cleaned. |
|
54
|
0
|
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 area around dumpster and in dumpster pad/loading dock with debris and trash. Ensure more frequent cleaning of area. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls where pans are stored in the dry storage closet are damaged. EHS suggests adding FRP to these areas to prevent future damage from pans and containers being stored. Observed handsink near walk in cooler in need of recaulking. REPEAT VIOLATION Improvements made from previous inspection. Previously damaged handsink was recaulked. Facility is working with engineering to install FRP that is on site on the walls. |