| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed an employee drinking a non-covered cup of coffee at the cookline.
CDI - EHS provided education and employee beverage was moved to a designated area. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks. - Observed the handwash sink in the dishwashing area to not be provided with any hot water.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink closest to the rear exit, in the banquet prep kitchen, to not be provided with paper towels.
CDI - PIC provided paper towels.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink in the dishwasher area and the handwash sink adjacent the banquet kitchen cookline to be obstructed from use by large rolling carts containing clean tableware and a large mixing bowl. REPEAT.
CDI - PIC moved rolling carts so that handwash sinks are accessible at all times. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one can of artichoke hearts with dents along the top and bottom seams.
CDI - PIC voluntarily discarded. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw shelled eggs stored on the top shelf directly above insert containers of RTE foods and condiments in the RIC at the cookline. REPEAT.
CDI - Insert container of eggs relocated to the bottom shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 the table mounted can opener in the banquet kitchen to be covered in an accumulation of food debris.
CDI - PIC placed can opener in dish pit to be W/R/S.
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 . |
|
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 sausage links and sausage patties in HH wells at the patron buffet line at temperatures of 128F and 121F, respectively.
CDI - PIC voluntarily discarded.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of sliced tomatoes, shredded mozzarella cheese, shredded mixed cheese, and 3 containers of cooked ground sausage stored in the lowboy refrigerator adjacent the cookline steam table at temperatures between 45F-50F. The ambient air temperature of the unit was 48F. PIC stated all items in the unit were from the night prior. PIC and employees were not aware of the time the unit stopped functioning. All TCS items stated above voluntarily discarded and non-TCS items were moved to other refrigeration. PIC called in a work order at the time of the inspection. Unit is to remain not in use until a repair is made and the ambient air temperature is observed at 41F or below by EHS. 3 day VR to observed compliance/repair.
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed containers of cut melon, cut cantaloupe, cream cheese, shredded cheese, and unsalted butter stored in the ice well at the patron buffet line. PIC stated items are being held using time and only held out in the buffet line ice well for the breakfast period (7am-9:30am) and then discarded. No written procedure was on site for the items being held using TPHC.
CDI - EHS and PIC filled out TPHC document on site. Procedure is to be maintained on site for future review and followed going forward.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
0
|
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 a chemical sprayer with a yellow liquid stored in the mop sink room that was not labeled as to its contents.
CDI - PIC removed chemical dispenser from kitchen and voluntarily discarded liquid. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
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 food stored beneath the storage racks and directly on the floor in the WIF. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal insert containers and trays stored as clean and wet nested on the storage racks across from the 3 compartment sink. |
|
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 the lowboy refrigerator adjacent the cookline steam well to have an accumulation of water in the base of the unit and the ambient air temperature was observed at 48F. |