| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 chopped cold smoked salmon mix stored over ready to eat items in salad reach in. CDI: Salmon moved to walk in cooler for proper storage.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce stored over ready to eat bean salad. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle dirty dishes with gloved hands and then immediately put away clean dishes with same gloved hands. CDI: PIC advised staff to remove gloves, wash hands and don new gloves. PIC educated employee one when to wash hands going forward. Employee doffed gloves, washed hands, and donned new gloves. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 3 bean salad cooling in walk in cooler in a deep, tightly covered container and in the reach in cooler in a tightly covered container. CDI: Items broken down and moved to the blast chiller after temperature did not change over the course of 1 hour. Product cooled properly. Overall facility has extensive cooling processes and procedures, and primarily uses the blast chiller or the walk in freezer. These practices were seen today. EHS recommended to prechill any canned items in the cooler the night before.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 broccolini and mushrooms in hotbox below 135F. Product had been used to build a sandwich for lunch. CDI: Items reheated to over 165F in oven.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed pans of yogurt saved from the breakfast bar when they had been placed on TPHC. CDI: Yogurt voluntarily discarded.
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed salad greens, grain salad, and potato salad placed on salad bar, not yet marked for time above 41F. CDI: Items rapidly cooled in blast chiller to below 41F then the time was marked. EHS advised the person placing items out on TPHC to temp all items in the refrigerator/blast chiller first and start time, then move them to the bar instead of temping on the bar since the bar is not temperature controlled. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for smoked salmon bagel with cold smoked salmon. CDI: Consumer advisory added to menus during inspection. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a variance for specialized processes.-Pf
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf
Observed ROP fully cooked proteins in walk in freezer. CDI: Product voluntarily discarded.
For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
32
|
1
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed ROP fully cooked proteins in walk in freezer. CDI: Product voluntarily discarded. EHS discussed allowed storage procedures including using the seal function (no vacuum pulled) for food that is at 41F or below prior to packaging. Ensure RTE items are date marked.
For more information on how to request a variance please visit: http://meck.co/FoodSafety |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed food shields placed to not provide adequate protection. CDI: Shields moved forward and some food moved back to meet requirements.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of drinks stored directly on floor in catering room. Provide additional shelving/reorganize as required. |
|
44
|
0
|
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 several dishes wet stacked in the clean dish storage area and in the dish room.
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 catering equipment stored on floor under shelving in catering room. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 one box of lids stored on floor under shelving in catering room. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips provided at the 3-comp sink were to test pH. CDI: Quat test strips provided. |
|
49
|
0.50
|
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 drawers and containers where clean utensils are stored with food debris and build up. Observed yellow tape being used to mark “Compass shelf storage policy”. Ensure the markings are smooth and easily cleanable. Tape today was torn and damaged in several areas and fraying. REPEAT VIOLATION |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some build up and debris around and under equipment particularly storage racks, fridges, corners of where doors open. Ensure more frequently cleaning. |