| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 2x metal pans with adhesive sticker residue stored as clean on utensil shelving unit. CDI - PIC took utensils to dish area for W/R/S. -0-
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. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple items above 41 F at make unit and entire pizza prep unit. Refer to temperature chart. PIC stated that items were transferred from the walk-in cooler at 11 am. CDI - Items on prep top and make unit placed on emergency TPHC, remaining foods from this morning were transferred into the walk-in cooler to quickly cool. -3-
***3-DAY VERIFICATION FOR REFRIGERATION AT PIZZA STATION REQUIRED.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
28
|
1
|
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 two unidentifiable chemical spray bottles during inspection. PIC confirmed the chemical agent as pot & pan degreaser. CDI - Spray bottles labeled.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed two buckets of sanitizer stored on prep counter next to tray of prepared garlic knots. No physical evidence of contamination observed. CDI - Buckets removed to designated area. -1- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 several TCS foods such as cooked penne pasta, pasta salad and pulled chicken cooling covered in plastic containers and in large batches inside of the walk-in cooler. Refer to temperature chart. PIC stated items were prepared 25 minutes prior to inspection. After > 25 minutes items had no temperature change. Cooling calculation indicated this method is not effective to reach cooling parameter. CDI - Items uncovered, large batches of pasta separated into flat sheet pans, placed on to speed rack and all foods were then trasferred to walk-in freezer which facilitated heat transfer. Temperatures began to decrease towards < 41 F after 20 minutes. -0.5-
***EHS and PIC discussed cooling method alternative of smaller portions, venting and/or transferring product to the WIF for effective rapid cooling towards < 41 F.
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. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT: 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 several bottles of sauces, oil and seasoning not labeled at cook line. -2- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths holding in sanitizer solutions 0-50 P.P.M. quat. CDI - PIC discarded solution and replenished with sanitizer registering at 200 P.P.M.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple soiled and damp wiping cloths stored on pizza prep counters. CDI - Wiping cloths removed. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal and plastic containers still wet at utensil shelving unit. CDI - Utensils separated. Allow to air dry before stacking. -0.5- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service to-go containers faced upwards on shelving unit in dining area. CDI - Containers covered as a means to prevent contamination. -0- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT 4-501.11 Maintain equipment in good repair. Observed pizza make unit and entire prep unit unable to maintain TCS foods < 41 F. Verification required within 10 days to ensure refrigeration is functioning properly. TCS food placed on to emergency TPHC and time stamped, all other items from lowboy reach-in unit transfered to walk-in cooler to cool down. -1- |
|
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 general cleaning needed on floors between, behind and surrounding equipment as well as floor drains. -0- |
|
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 employees’ jackets, purses, backpacks stored on top and with containers of food on shelving unit above pizza prep table, packaged foods and packaged single service items at server galley and dry storage room. Facility provides lockers for employees. PIC to implement storage of personal belongings in these lockers.
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 employee beverage stored on shelving unit above prep counter during active food prep. CDI - Drink removed. -0.5- |