| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
Observed employee bread raw chicken, change gloves, and go to work with RTE foods without washing hands.
CDI - EHS educated employee on proper handwashing and glove changes. Employee washed hands.
0 pts. |
|
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 various hotel pans being stored as clean while caked with sticker residue. EHS observed vast improvement from previous inspection.
CDI - Items removed from storage and placed in dish pit to be recleaned. Facility to continue making progress with food contact surface cleanliness. Risk Control Plan shall not be implemented due to magnitude of improvement from previous inspection.
Repeat. 3 pts.
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(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
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 grits cooling from hot since 7:30am holding at 97F at 11:20am. Observed pooled egg whites prepped at 7:15am holding at 42F by 11:40am. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - Both items voluntarily discarded.
1.5 pts.
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 Cooling Food Safely https://youtu.be/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 sweet potato hush puppy batter holding above 41F during inspection. Batter held very close to the door of the unit and frequently removed from temperature control for use.
CDI - Batter voluntarily discarded. EHS and PIC to discuss holding batter on TPHC.
Repeat. 3 pts. Risk Control Plan to be discussed if no improvement by next inspection.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed unsalted butters at butter station and pooled eggs at breading station being held on time with no time stamp identifying what time they were removed from temperature control. Observed no written procedures for any items intended to be held on time during inspection.
CDI - All items voluntarily discarded. EHS provided TPHC template and filled out during inspection.
0 pts.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed sanitizer dispensing at about 500ppm quat during inspection. Sanitizer not actively in use during inspection.
CDI - Facility to dilute and test as needed until repair.
0 pts. |
|
33
|
0.50
|
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 cooked grits cooling while in a deep, covered plastic container in WIC. Observed pooled egg whites being cooled while in a deep plastic container in lowboy, frequently being removed from temperature control for use throughout the cooling process. Both items had missed cooling window.
CDI - Both items voluntarily discarded. EHS coached PIC on proper cooling methods. TPHC recommended for pooled eggs.
0.5 pts.
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 portion cup used to dispense cooked potatoes being stored directly in food during inspection. Ensure all utensils utilized to dispense foods bare a proper handle.
0 pts. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple hotel pans being stored as clean while actively wet stacked together. Ensure all items are properly dried before stacking.
Repeat. 1 pt. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no test kit on site for sanitizer at dish machine. Acquisition necessary.
10 day VR required.
0.5 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed no trash receptacle at handsink on main line.
CDI - PIC provided.
0 pts. |