| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed approximately six (6) portions of unwashed produce (grapes, tomatoes) stored over ready to eat washed foods in produce cooler. EHS provided PIC with storage order charts for reach in units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 EHS observed undercooked animal foods held within hot cabinet (par cooked chicken tenders) at a temperatures ranging from 118F to 123F. Per conversation with PIC, chicken is cooked non-continuously at the beginning of kitchen service (approximately 9:30 a.m.), held for in hot boxes for approximately 2 hours until beginning of lunch service, and cooked for a final time to a temperature above 165F. CDI - EHS observed all pans of chicken cooked to a final temperature of above 165F.
Facility shall institute a means of properly handling raw animal foods cooked for service. Facility shall:
1) Cook raw animal foods (chicken tenders) to a proper final cook temperature (165F for raw poultry) and hot hold at 135F or more,
2) Cook raw animal foods (chicken tenders) to a proper final cook temperature (165F for raw poultry) and proper utilize TPHC,
AND/OR
3) Utilize non continuous cooking procedures for raw animal foods.
EHS has provided Blank TPHC documentation in person and Non-continuous cooking application via email. |
|
33
|
0
|
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 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 several cooling items throughout kitchen. Approximately ten (10) TCS food items (fruit trays with cut cantaloupe) at serving line reach in and produce cooler were observed cooling at ineffective rates with tightly closed lids. CDI - EHS labeled serving area with label marking fruit trays as a TPHC item (disposed of by 1:30)
EHS provided PIC with cooling charts for ambient and hot food items; facility shall fully cool foods to 41F prior to being served or placed at points of service. |
|
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 four in use (4) buckets of sanitizer underconcentrated (approximately 50 ppm). PIC and EHS observed that chemical sanitizer tower was not effectively dispensing sanitizer at time of inspection. No food contact surfaces were being actively sanitized. CDI - Sanitizer buckets and sanitizer basin of 3 compartment sink were manually mixed to effective proper concentrations (approximately 200 ppm). |
|
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 three (3) stacks of single service articles (fry baskets and to go containers) at kitchen prep table and dry storage areas with exposed food contact surfaces. CDI - One soiled fry basket was disposed of. PIC and EHS inverted single service containers to prevent potential contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed chemical sanitizer not dispensing at proper rates from chemical tower at 3 compartment sink. Facility shall mix sanitizers by hand until such a time that sanitizer is able to be dispensed at proper concentrations. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed kitchen area female restroom with no covered waste bin. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster, cardboard dumpster, and used oil bin with open doors at time of inspection. CDI - EHS closed doors of waste containers before returning to interior premises. |
|
55
|
0.50
|
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 minor wall damage (hole) at bathroom handsink wall in kitchen. Observed minor holes at bathroom handsink wall and 3 compartment sink wall, where previously installled appliances (chemical towers, paper towel/soap dispensers, etc.) were most likley placed. Repair, cover, or fill in wall damage such that walls are smooth and easily cleanable. REPEAT.
Note: No escalation in point deduction due to noted improvement from previous inspection notation; 3 compartment peeling paint and wall damage appears to have been addressed since previous inspection. |