| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed raw salmon stored in the same pan, next to RTE food in refrigerator #REF-002. CDI- PIC removed item and stored away correctly at the time of inspection. -0 pts- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 food employee rinsed a pan that use to make omelet at the prep sink. CDI- Action corrected at the time of observation. EHS and PIC discussed the correct procedure and pan sent to be washed, rinsed, sanitized in the dishwasher. -0 pts- |
|
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 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. Observed sausage patties and links holding temperature at the breakfast hotline at 118F-120F. CDI- PIC volunteers to discard items at the time of inspection. -0 pts- |
|
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 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. Observed cut melons at the buffet line, cooked chicken breast, shredded chicken, ground sausage, cheese, roasted tomatoes, brisket in prep unit/cooler holding temperatures at 50F. CDI- PIC volunteers to discard all items at the time of inspection. -1.5 pts- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed brisket dated 8/2. PIC stated that was a prep date and froze. Thawing date was not on item when pulled from WIF. Observed cut/slice tomatoes, lettuce, quinoa, cut melons, chicken, sausage and more items in WIC and prep coolers dated 8/29 when it was prep on 8/28. CDI- PIC discarded the brisket and all items re-dated correctly at the time of inspection. Date marking education provided at the time of inspection. Ensure to have a good date marking system and everyone is on the same page. -1.5 pts- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
REPEAT
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 incomplete TPHC procedure form and temperature log has no cut melons temp on it. CDI- EHS provided a blank form via email to PIC at the time of inspection. VERIFICATION NEEDED within 3 days (9/1/2023). -1.5 pts- |
|
47
|
0
|
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 a cooler at the end of cook line right across from stand up freezer holding food at 50F, ambient temperature at 44F. Engineer was on site, the unit was cover with ice inside. Unit will be repair. VERIFICATION NEEDED (9/1/2023). -0 pts- |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT
5-205.15 Maintain a plumbing system in good repair. Observed not working hand washing sink near the dish machine, water supply was cut off due to a leaking pipe. Repair needed, make hand washing sink available. -1 pts- |