| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. Observed knife with black residue on magnetic storage strip at front line. Advised staff to wash the knife, but it was only wiped off with a paper towel. CDI, knife was washed rinsed and sanitized by the employee after providing instruction. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. -P. Observed employee cooking chicken on the grill and placing in a pan without checking the temperature of the chicken. Observed on piece of chicken at the edge of the grill at 109 F. CDI, Had employee continue cooking the chicken and advised to use a thermometer to check the temperature. Product achieved greater than 165 F. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 raw burgers cooling in walk in with a slow cooling rate due to overstacking of covered pans. Observed cooked corn in a covered container that was used to fill front line pans with a cooling rate of zero. CDI, Products uncovered by PIC and began to cool quickly. Establishment should invest in a speed rack to help staff cool these prepared items. The raw items are only being moved from the commercial box to a large metal pan. Evaluate your process and ensure this is being done in small batches and quickly. Train staff to leave items being cooled uncovered. Now that the establishment has moved cooling to the back of the walk in, additional proper cooling methods, staff training, a follow up on items cooling by management will ensure success. Points will remain at half this time since cooling was moved to back of refrigerator per EHS instructions.
Establishment will be placed on a risk control plan if there is a cooling violation on the next inspection.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chipotle mayo at 48 F in the walk in refrigerator, product was delivered around 5:00 am. Observed Caesar dressing at 48 F, also delivered today, in a reach in refrigerator. CDI, both products discarded. Ensure foods are delivered at 41 F or below.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed digital menu on the table missing the disclosure for all under cooked items. Update online menu to match paper version. Add “menu item may be served undercooked” to each raw protein item on the digital menu that you are willing to serve undercooked. |
|
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 container of corn at 43 F in a covered container that was used earlier to fill containers at the front line. Observed mahi mahi at 50 F in a covered container. Observed raw hamburger in stacked in covered containers that had been portioned at 43-53 F. Ensure that staff are venting containers of food returned to the walk in so that they can cool quickly and storing foods in a single layer. CDI, products uncovered.
Note: Cooling items have been moved to the rear of the walk in refrigerator, thank you for this change. Establishment should be in compliance once staff vent foods that are cooling, but management will need to check temperatures to make sure process is working.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored on magnetic strips at the front line. Observed black residue on the strips. CDI, magnetic strips were cleaned and sanitized. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Observed cutting boards at front line with stains, deep grooves, and that are no longer cleanable. Replace the damaged cutting boards. Repeat Code Citation. Observed frying pans with damaged surfaces. Replace the pans with damaged teflon.
4-501.11 Maintain equipment in good repair. Observed green shelving in walk in with some chipping paint. Repair the shelving. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed the dish washing trays with a lot of residue. Clean so that the trays are free of food residue and black residue. |
|
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 food residue and debris collecting under equipment in the kitchen area. Clean the floors with more detail more often. |