| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer handle where food contacts with food debris. Observed can opener blade with build up. CDI: Utensils taken for washing during inspection. REPEAT VIOLATION Previous violation corrected. Facility is removing all stickers prior to washing containers.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed artichokes cooling down in walk in cooler from service. PIC stated that it is held on top of cooler items due to lack of space. CDI: Artichokes voluntarily discarded. EHS and PIC discussed replacing artichokes with another item that is non-TCS (fresh jalapenos, cut fruit, etc) so that artichokes can be kept in the cooler. REPEAT VIOLATION Significant improvement made from previous inspections. All other items in entire facility were held properly cold. All units working properly. Facility is completing logs for coolers on the line as well.
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
|
3
|
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 staff are not date marking pans in prep tops with items that are held more than 24hrs so that the date may be referenced throughout the day. Date is placed on plastic wrap when product is saved at the end of the night. However, there is no way to confirm the original date of the product. CDI: Products correctly date marked today. REPEAT VIOLATION EHS to make follow up visit for date marking compliance.
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 at the 3-comp sink exceeding 400ppm quat. CDI: Sink was drained halfway and refilled with cold water. Then sanitizer was reading between 200-400ppm. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 sprouts and diced chicken cooling in prep top cooler. Sprouts moved to walk in cooler and cooled to 41F as they were prepped 2 hours prior. Chicken was taken to walk in cooler and cooled down. Observed diced chicken and soups cooling in walk in cooler while tightly wrapped. CDI: Items unwrapped. Chicken placed on a sheet pan. Additional ice added to ice bath for soup.
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 bottle of what PIC identified as oil. CDI: Product was labeled. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing salads with several bracelets. |
|
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 towel stored in sanitizer with less than 200ppm quat. CDI: Bucket changed and refilled to proper concentration.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloth on the line with heavy accumulation of avocado. CDI: Wiping cloth removed. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in water at the bread cutting station. CDI: Knife removed from water. REPEAT VIOLATION |
|
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 wet stacked pans and containers stored as clean. REPEAT VIOLATION |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 damaged top part of half wall on the corner at the mop sink. |