| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse wiping cloth in handsink in the back. CDI: Employee educated. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw in expo cooler above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION EHS strongly recommends holding item on TPHC if the product will be pre-portioned as prep top units do not do well keeping portioned items within the proper temperature range.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 Observed tangy slaw from 4/25 in prep top. CDI: Product voluntarily discarded. Observed Cole slaw with today’s date on it, when the mix was prepped 5/2. CDI: Date corrected. Overall facility has a strong date marking system in place.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time written for sauce in the expo area and observed inaccurate time on the spinach held on TPHC on the line. CDI: Spinach voluntarily discarded. Sauce properly labeled. |
|
28
|
2
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer placed in green detergent bucket. CDI: Facility will only use red sanitizer labeled buckets going forward for sanitizer. REPEAT VIOLATION |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 salmon cooling in walk in cooler in a deep, covered container. With 2 hours left and 4 degrees to drop. Product dropped 2 degrees over the course of inspection. CDI: Product was uncovered, agitated, and split into 2 pans to achieve cooling rate. EHS recommends to pre-chill the marinade so that room-temp marinade is not added to the protein, bringing it into the temperature danger zone. Facility could also add ice instead of some of the water that goes into the recipe to rapidly cool marinade. REPEAT VIOLATION
EHS and PIC discussed several options for cooling chowder including dividing it into multiple containers and cooling in the freezer with stirring/ice wands. Facility is currently using ice wands and ice baths, however facility does not have an ice machine and must get ice from the drink machine. Amount of ice needed is not practical or possible (when busy) to obtain from a drink machine. Facility has very limited space in the walk in cooler for cooling product in multiple full sized metal pans. EHS encouraged staff to continue recording the cooling time and temperature of items in order to confirm/verify that the product reaches the proper time and temp parameters.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing in standing water in the prep sink. CDI: water turned on so that it was running. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles at grill with water and oil, per PIC, with no labels. Observed spray bottle of truffle oil, per PIC, with no label at the expo station. PIC stated that they use bottle bands to label these products and they were ordered earlier this week but have not yet arrived. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with ineffective hair restraints from hair being down/not tied up. |