|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
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 multiple stacks of clean metal insert containers stored as clean on the clean dish rack adjacent the dishwasher with old date marking stickers and sticker residues adhered to the pans. REPEAT.
- Observed a large masher stored as clean in a bin of cleaned utensils with visible food debris on the food contact surface. PIC stated rarely using the dish now.
CDI - Pans removed from storage rack, stickers removed and W/R/S. Masher placed at 3 compartment sink 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 . |
|
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. - Observed the flank steaks being held on TPHC at the cookline with appropriate labels but did not possess an updated TPHC written procedure. Written procedures presented were old and contained 10-20 items on them that the facility no longer holds on TPHC.
CDI - PIC filled out new updated TPHC form with only the flank steaks on it to reflect the current items being held on TPHC.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 an opened container of almond milk and an opened container of coconut milk stored in the front 2 door lowboy at temperatures of 60F and 52F, respectively, and the unit is not designed nor approved for rapid cooling. PIC stated that the sealed cartons are held at room temperature and then opened as needed and put into the lowboy after opening, with these particular cartons opened no more than 30 mins prior. EHS informed the PIC to develop a new process where backups are held in refrigeration despite being shelf stable so that when they are needed they are already 41F or below and do not need to cool down. REPEAT.
CDI - Alternate milks moved to WIC to rapidly cool.
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
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 a rubber spatula stored with the handle in direct contact with liquid scrambled eggs in a pan at the stove. REPEAT.
CDI - Spatula removed and PIC voluntarily discarded eggs. |
|
49
|
1
|
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 refrigerators, the upright 2 door RIF, the 3 door lowboy freezer and the gaskets of all cooklione refrigerators to have accumulations of food debris/grime. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 a cover to a ceiling vent above a prep area to be falling off/hanging off.
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 cookline floors to have accumulations of food debris at the time of the inspection.
- Observed the wall surrounding the dishwasher and 3 compartment sink area to have accumulations of food debris and black grime. REPEAT. |
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