| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two (2) undated TCS food items in Prep Table RIC 2 (opened heavy cream and opened oat milk) without date marks. PIC confirmed that oat milk was opened on the day of inspection and that heavy cream was opened on date of use for baking recipe (10/24). CDI - Items were date marked accordingly.
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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two (2) TCS food containers (oat milk in prep unit underside marked 10/20 and lettuce in 3 door RIC marked 10/19) with date marks past 7 days of holding.
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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed four (4) sealed canisters of butane fuel stored above rolling flour bin. CDI - EHS butane cans to lower storage elevations. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 three (3) items in prep unit (tofu and slaw) with lids affixed
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed Prep Top Unit with fluctuating temperatures throughout course of inspection (41F to 47F) Observed multiple items in unit cooling from preparation or rotation at insufficient rates (six (6) containers of pasteurized eggs, one container of sliced turkey). Multiple items in unit that had not been exposed or moved (two containers of overnight oats, two containers of sausage, quiche, etc.) were observed at 41F and below.
Items that had been prepared less than four hours prior (coleslaw, harissa sauce, tofu, etc.) were rotated to effectively calibrated cold holding. Out of temperature cooling items (egg patties, sliced turkey) were voluntarily disposed of. EHS advised and oversaw rotation of TCS food to separate units. EHS provided cooling charts for cooked and ambient temperature food.
A verification of unit capacity for cooling and cold holding will occur no later than 11/06/2023
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door propped open by door stop throughout the entirety of the inspection. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged in comprehensive food prep (preparing flatbreads) with no effective hair restraint. REPEAT.
Note: No escalation in point deduction; observed only one employee engaged in food prep without hair restraint. Employees that do not directly handle food (I.E. baristas, beverage employees, and cashiers) do not require effective hair restraints, so long as they do not handle food (I.E. bagging/reheating pastries, cutting bread, etc.) |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit and 3 door RIC with stickers on. Per conversation with PIC avocados, these avocados have been washed. Thoroughly clean avocados (remove stickers and sticker residue) before cutting. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) single service articles on kitchen shelving (to go lids, to go bowls) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. |
|
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 minor soil on non food contact surfaces of deli slicer. Observed label residue on exterior of two (2) recently washed and sanitized bottles stored as clean. Clean non food contact surfaces of equipment and protect such that crumbs and residue cannot contaminate it between uses. Clean bottles such that label residue is removed. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in gender neutral restrooms. |