| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 containers stored as clean and stacked together with stickers remaining. CDI: Containers removed for cleaning/sticker removing.
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 |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed romaine cooling in walk in cooler with 10 min left and still at 62F. CDI: Product was shocked/quick chilled in an ice bath to 41F. Facility has agreed to complete a risk control plan (see #31). Cooling handout provided to PIC today.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 salmon, bean sprouts, black beans, chick peas, and beets in prep top above 41F. CDI: Products rapidly cooled. REPEAT VIOLATION Future cold holding violations will result in a risk control plan and/or permit action. EHS strongly suggests managers implement a routine plan to verify temperatures of product throughout the day.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
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 TCS items throughout facility with illegible date marks. Observed many containers with multiple date marks. Observed several containers with dates of 7/20 when they were prepared 7/21. CDI: Dates corrected.
Facility is using a date gun that PIC had to fix for staff members multiple times during inspection due to it becoming jammed, or not printing correctly. Ensure that the date marking system is reliable and effective going forward. Through discussion, staff are not date marking pans with items that are held more than 24hrs. Today, products were less than 24 hours old. However, if products are to be held for 2-5 days, they shall be dated accordingly in pans throughout facility.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket with wet towel stored at salad station and sanitizer was 1130ppm DDBSA. CDI: Sanitizer bucket was diluted to proper concentration. |
|
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 lettuce cooling in deep, covered lexans at beginning of inspection. Product was prepped at 10:20 per PIC. PIC uncovered lexans to allow for cooling. Lettuce was 62F with 10 min remaining. CDI: Product was shocked/rapidly chilled in ice water to 41F. Facility has agreed to complete a Risk Control Plan today based on history of cooling violations. Future cooling violations will result in 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 no label on squeeze bottle at dressing station. CDI: PIC identified product as oil and labeled it. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Through discussion, PIC stated that they keep and use dented cans. No dented cans observed today during inspection. CDI: EHS educated PIC on if the cans are dented/damaged on any of the seams, they must be returned or discarded. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked large bowls and quart containers. CDI: Bowls separated for air drying. Containers were rewashed to remove stickers. See #16. |