| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by spices. CDI- Removed and relocated. |
|
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 slicer heavily soiled with old food debris. CDI- Slicer broken down to be cleaned.
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 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 3 pans of lima beans at 78F beyond the 2 hours of cooling time. Lima beans started cooling at 10:45am. EHS temped items at around 2pm. PIC stated that they check temps after the initial 4 hours. EHS stated that after cooling to 135F cooked foods have 2 hours to cool to 70F 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of parm cream, chicken, tomatoes, roast beef, pork, chicken salad holding above 41F in cold drawers and prep top units. This is the 7th consecutive time facility has been out on cold holding. Facility will create plan for how food will remain 41F or below. If unit is not repaired and/ or all required foods not at or below 41F by verification date, ITS will be issued. VERIFICATION REQUIRED WITHIN 3 DAYS.
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
|
0
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Unable to determine if pepperoni and salami is shelf stable or has extended shelf life. Provide letters from manufacturer stating that the food product has a shelf life beyond 7 days once opened or is shelf stable. Date mark items for 7 days until verified. Salami and pepperoni were both unpackaged. Salami was tied in meat string and saran wrapped. PIC did not have invoices. for EHS to verify. VRIFICATION REQUIRED WITHIN 3 DAYS.
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
|
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 no TPHC for items held on TPHC. CDI-EHS left copy. Copy filled out on site.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed HACCP plan for not being followed. Facility has changed the procedures for short ribs, au gratin and sausage gravy. Short ribs, au gratin potatoes or sausage gravy are cooked in the oven (no vacuum package) and cooled down. Once they are cooled, they are pooled from the walk in and vacuum sealed. After sealing they area placed in the tall reach in freezer down stairs. They are pulled as needed, thawed for 1-2 days and used for service. This process is NOT approved facility is to cook-chill or sous vide per the HACCP plan. Observed no logs kept to keep for anything to track process for cooked items. No thermometer logs or any other logs. Facility did have one log for vacuum packaging, however it was missing a lot of information/ food that was vacuumed sealed. Observed several packages of au gratin and gravy not written on logs. Observed no date/ label for vacuum sealed short ribs. Observed no label for ROP raw meats. Items labeled with 30 day sticker. If facility wants to change the HACCP plan, it must be approved. VERIFICATION REQUIRED WITHIN 3 DAYS
TObserved no thermometer logs for the past few months. Observed no data logger for cooler. Observed no cooling logs. for vacuum packed items. EHS will make a visit. CDI- Facility will discontinue process and resume approved process. EHS will make visit to ensure process is completed correctly. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several seasoning containers without labels. CDI- Labeled, |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service soup bowls stored at soup well with splatter on them. CDI- Discarded. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed wire basket broken/ torn on basket rack. Replace |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cold drawers in need of cleaning. Observed flour/ sugar bin in need of cleaning. REPEAT |
|
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 floors under and around equipment in need of cleaning. |