| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 unwashed produce stored above ready to eat foods in the walk in cooler. Observed raw eggs stored above ready to eat sauce in the makeline prep unit. CDI- PIC corrected storage order. -0- |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed facility reheating several bags of chicken in the hot bath. EHS observed that items were not reheating quick enough as facility had placed more bags in the unit than normal due to trying to reheat to avoid discarding. See comments on violation #29 for additional details. EHS observed that bags of chicken were not reheating quick enough. EHS observed multiple bags to be between 135F and 155F after 1.5 hours. EHS observed 1 bag at 165F. CDI- Items were placed on the stove the rapidly reheat. Items were reheated to above 165F. See temperature chart. -0- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three container of chili butter (unsalted and cooked chilis), tortilla batter (unsalted butter) and pickled onions holding temperatures above 41F. Chili butter and tortilla batter were left on the counter, see temperature chart. CDI- Items were voluntarily discarded. -0-
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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). Observed roasted vegetables with no date mark present. Observed pickled peppers dated marked 3/11-3/16. Observed cooked steak, pickled onions and chili butter with incorrect date marks present. After discussion with PIC it was determined that these items were prepped 03/18 and staff was date marking for 03/19. Staff were dating items for the date they were portion, not the day they were prepped. CDI- EHS allowed PIC to add date marks to items and peppers were voluntarily discarded. -1.5- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed items being held on makeline under TPHC parameters was not discarded at the end of the 4 hour period. Items were labeled 11AM-3PM. At 3:39PM items were still on the make line. CDI- PIC voluntarily discarded the items being held on time. -1.5- |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. EHS observed 9 bags of beans, 2 bags of pepper gravy, 2 bags of pork, 4 bags of tikka sauce, and 8 bags of Berra sauce that were held beyond the 48 hours allowed by the code for ROP/cook-chill without the use of a variance and a HACCP plan. EHS observed 4 bags of brisket, 1 bags of chicken, 1 bag of birria sauce, and 1 bag of beans being held in the hot holding cabinet beyond the allotted 48hours without the bags being opened. Facility must open bags discard them once the 48 hour time limit is reached. Five bags of pork were about to expire so EHS allowed facility to rapidly reheat items in the hot well. See comments on violation 19 for additional comments. CDI- PIC discarded all items that were held beyond the 48 hour allotted time limit. -2- **REPEAT** see comment section VR REQUIRED FOR LONG TERM COMPLIANCE. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed reduce oxygen packaged fish in walk in cooler thawing without the package being opened. EHS observed that the salmon was still fully frozen. CDI- EHS allowed PIC to puncture bags and continue thawing. -0- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in the kitchen area. **REPEAT** -1- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados on the make line with stickers still present. EHS advises that facility should wash and remove stickers prior to being placed on the make line. -0- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans being wet nested. EHS advised to stagger dishes to allow for adequate air drying. **REPEAT** -1- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 multiple pieces of equipment in need of more frequent cleaning. EHS observed outside of equipment and inside some of the holding wells were in need of more frequent cleaning. Observed gaskets in grill drawers in need of more frequent cleaning. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-compartment sink. Repair. -0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tiles surrounding floor drain are broken and missing in some places. Observed low grout throughout facility. **REPEAT** -1- |