| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC without appropriate oversight over date marking issues, maintaining cold holding, and ensuring utensils and equipment are appropriately cleaned and sanitized. Verification required.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed employee wash hands for only 6 seconds then recontaminate hands by not using a barrier for faucet. CDI hands rewash.
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee leave kitchen and return to handle place food back in walk in without washing hand. CDI hands |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed employees making salad plates with carrots, spring mix, cucumbers with bare hands. CDI thrown away.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at handsink near dish area. CDI paper towels provided. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw salmon in the same container with raw beef. CDI items separated. Observed raw eggs stored above sauces in reach in unit. CDI items relocated.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Checked high temp dish machine and it only went up to 157F. PIC called maintenance on site. Maintenance stated that the machine won’t go above 150F due to a part needed to fix unit. PIC was unaware of issue..Facility will need to use single service items for the regular dinner service.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
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 .
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tall white ice bucket, metal pans, plastic containers, and spatulas soiled with leftover food debris. CDI moved to sink for cleaning.
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 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed facility parcooking chicken, beef, and pork chops without prior approval. CDI items were marked yesterday and placed in oven to fully cook until approved for process. Emailed NCC procedures |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed shredded cheese sitting above chill line in prep top at 51F. CDI items discarded. Observed facility had carrots and green beans sitting out on the counter above 48F. PIC stated they left it out to reorganize cart and did not put them back in yet. CDI items moved to walk in to cool. Observed parcooked chicken, parcooked, beef, parcooked pork, raw marinated fish, spaghetti noodles, tomatoe sauce, potatoes, roasted carrots, rice, and baked chicken in covered carts in walk in unit at 48-52F for upcoming dinner banquet. Checked unit and boxes of unopened bacon were at 41F in the center and 43F on the exterior checked precooked sausage and it was at 41F. PIC stated that people will leave the door open or pull out carts to get inventory for banquet services. PIC stated products should only stay out or doors should only stay open for a few minutes but is unable to confirm what the waitstaff and other employees did. Closed and left items inside and food began to drop. Told PIC they are leaving food sitting out too long and cause unknown cold holding issues and must better manage food handling. Repeat.
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 . |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
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
Observed cheese crumbles, wings, sausage crumbles, pulled pork, and pasta noodles in reach in freezer without prep date. CDI dates added. Observed liquid eggs, liquid egg whites, heavy cream, sliced tomatoes, cooked mushrooms, lettuce, and mozzarella ball not dated. CDI items dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed bechemel dated with discard date of 1/22, and butter with a prep date of 1/21. CDI items discarded. Observed goat cheese dated with a total 9 day shelf life. CDI changed date. Talk to PIC to ensure they mark items with prep day, discard date, or both but to be consistent with date marking throughout facility. Not all products dated the same. This is the 6th consecutive inspection facility has had issues with date marking. If facility does not correct issue they can face permit action. Will follow up to ensure improvements with date marking throughout facility. Verification 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 facility using TPHC for breakfast buffet and record time and temperatures on log sheets. Log sheets have prefilled time stamps of 7am, 8am, and 9am but food items pulled for service at 6am. Facility must accurately record time of when products removed from refrigeration. Either create new logs or manually change times. CDI items discarded since breakfast was about to end.. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed no asterisks for burgers on menu. Verification required. |
|
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 bottles of sanitizer not labeled. CDI bottles labeled. |
|
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 facility store plastic bin of spring mix on garbage can while making salads. CDI moved to prep table that was right next to can. Repeat. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees in the kitchen handling food and equipment without a hair restraints.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watches worn during food handling. Repeat. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed multiple reach in units, steamer, temperature gauges for walk ins, and oven that are still not in repair. Repeat.. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
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 drinks stored on cooking equipment, prep surfaces, and with food an equipment for the facility. Choose a designated area and keep them it together |