| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
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 Sticker residue and full stickers present on multiple plastic cambros and plastic cambro lids on the clean dish rack. Ensure that all old stickers are removed during the W/R/S process. Observed biofilm present on the ice scoop for the ice machine -CDI- PIC removed old stickers and moved all dishes back to be properly W/R/S. PIC placed ice scoop to be properly W/R/S.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a buildup of pink and gray biofilm present on the interior of the ice machine. Ensure ice machine is cleaned at a frequency to preclude the buildup of any soiling.
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 approximately 12 cartons of hasbrowns above 41F. PIC stated that the hash browns were prepped last evening by the night shift team. PIC stated hash browns were prepped around 11:00 p.m. Hashbrowns were at 45F after about 9 hours. Therefore missing the 4 hour cooling window. EHS spoke to PIC about proper cooling times and temperatures. -CDI- PIC voluntarily discarded all hash brown containers that missed the cooling window.
For more information, please visit: www.meckncgov/foodsafety 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 multiple foods in the make top above 41F. PIC stated that all foods in the make table should be cold. Out of temperature foods in the make table were well above fill lines of metal containers. EHS spoke to PIC about being mindful of fill lines. -CDI- PIC voluntarily discarded all out of temperature foods. (see temp. log for foods above 41F)
-RISK CONTROL PLAN-
Due to this violation being the 4th consecutive violation for cold holding the facility is being placed on a risk control plan. Risk control plan was described to PIC and all documentation required for risk control plan was sent to facility by EHS. EHS shall return for future compliance.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed 3 milk gallons in the facility that were opened with no date marking present. PIC stated that milks were opened day prior. -CDI- PIC properly date marked all undated milk gallons. Ensure RTE foods are date marked upon opening.
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 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 large hash brown containers that missed the 4 hour cooling window. Hash brown containers shall be cooled using methods such as ice baths, open venting, and active stirring. -CDI- PIC voluntarily discarded all hash brown containers that missed the cooling window.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a fork with its handle resting in a container of raw chicken. Ensure that in use utensils have handles stored above food. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed leak underneath both ice machines adjacent to the cook lines. Ensure that all leaks are remediated and equipment is repaired and maintained in good repair. PIC stated that he would put in a work for the leaks. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin present in the female restroom. Ensure that a covered waste bin is provided. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food above food for service in stand up RIC behind register of the facility. Ensure that all employee food is kept in designated areas and below food for service. -CDI- PIC moved food so that it is no longer above patron food. |