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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the 3-comp sink was 50ppm quat. CDI: Facility to obtain sanitizer for buckets from 4th floor kitchen. Facility will dilute sanitizer by hand in 3-comp sink. EcoLab was called and arrived on site during visit to repair the issue. REPEAT VIOLATION
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with food debris and build up. CDI: Slicer broken down and 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
|
1.50
|
Proper cooling time & temperatures |
No |
Yes
|
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 lobster bisque with 10 min remaining still at 76-80F. CDI: Product stirred and relocated to walk in freezer and cooled to 70 within remaking in time. EHS reviewed cooling logs and noted with PIC on several cases where the initial temp of the product was well below 135F and then it was still documented 2 hours later right at or above 70F and no corrective action taken. EHS reminded PIC that logs must be filled out with intent to consider if a cooling method is working, and/or if a product meets the cooling parameters. Then corrective actions must be made accordingly.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 products in broiler area cooler drawers all date marked for today at 11:20am, when they were placed in the cooler. CDI: Products date marked with the date of the original cook/prep consistent with bulk product in the walk in cooler. Product discarded if bulk batch not available. Observed mornay in 4th floor walk in date marked for today (when it was portioned) when it was cooked last night. CDI: Date corrected. REPEAT VIOLATION Significant improvement made from previous inspection as no items were held past 7 days and all items had date marks. Future violations will result in full point deduction and may result in a risk control plan and/or permit action.
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lobster bisque cooling in pans with no stirring and deeper than 2”. Product was uncovered and in full sized hotel pans, however due to viscosity of product, it may need to be thinner and stirred more frequently to meet cooling rates. Observed cooked spinach and crab cake mix cooling in deep pans. Crab cake mix moved to sheet pans and spinach divided into two and ice was added. CDI: All items properly cooled within remaining time.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth held in 0ppm quat. CDI: bucket refilled to proper concentration. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed spatula stored in 89F water on the line. CDI: Spatula and container removed to be washed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked pans stored as clean. CDI: Pans were separated for air drying. REPEAT VIOLATION Additional shelving has been provided and significant improvements made. |
|
55
|
0
|
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 missing corner guard near prep sink at the stove and loose corner guard near handsink in server area. REPEAT VIOLATION Facility has placed work orders and they are replacing with the stainless steel corner guards. |
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