| 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 the wall mounted potato slicer to be stored in its bracket on the wall with visible food debris adhered to the blades. PIC stated they only cut potatoes 2 times a week and did not cut any today.
CDI - PIC placed potato slicer in the dish pit to be W/R/S.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a insert container of tater tots on the expo window counter underneath the heat lamp at a temperature of 110F. PIC stated they were made within 30 mins of inspectors arrival and were not placed fully underneath the heat lamp at the time of the inspection.
CDI - Remaining tater tots used immediately.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of sliced white cheddar and yellow cheddar cheese in the sandwich opentop to be at temperatures of 57 and 60, respectively. PIC stated the employees had the containers out 15-30 mins prior to prep catering orders.
- Observed an insert container of cooked chicken breast in the sandwich lowboy to be at a temperature of 60F. PIC stated the employees had the container out 15-30 mins prior to prep catering orders.
CDI - PIC moved containers of cheese and chicken breast to the lowboy freezer on the cookline to rapidly cool. EHS observed all items <41F at the end of the 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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed and insert container of spring mix in the cookline lowboy refrigerator and an insert container in the cookline refrigerated drawers to not be provided with date marks. PIC stated the containers were from the same batch that was prepared yesterday.
- Observed a date mark of 6/8 on a large container of sliced tomatoes in the WIC. PIC stated an employee must’ve date it incorrectly. A second container was next to it with the proper date mark of 7/8.
CDI - PIC date marked items.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a container of bread crumbs stored on the dry storage shelf without a lid and not in continuous use.
CDI - PIC provided a lid. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed the handles to the front counter ice scoops and the handles to the front counter frozen fruit scoops for smoothies to be stored with their handles in direct contact with the food/ice inside. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 a stack of coffee filters stored on top of the front counter coffee brewer without its original packaging or any other source of protection. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test strips to test the quateranry ammonia sanitizer concentration at the 3 compartment sink/sanitizer buckets and bottles. 10 day VR to observed acquired test strips. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 the interior of the cookline lowboy freezer and upright 2 door RIF across from the dry storage area to have an accumulation of food debris built up. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
Yes |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the wall surrounding the wall mounted potato slicer to have an accumulation of food debris/grime. REPEAT.
CDI - Employees cleaned wall immediately. |