| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Establishment did not have a written vomit and diarrhea clean up plan. The clean up kit instructions did not contain enough information. CDI, provided establishment with an approved clean up plan.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed one sink missing paper towels and another sink with no soap. CDI, both sinks stocked by the end of the inspection. |
|
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 the slicer that had been cleaned earlier with residue in crevices. Observed dicers with dried food debris and stored cleaned. CDI, items moved to dish washing area and re-cleaned. Ensure staff are cleaning equipment thoroughly before storing in the clean equipment area.
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine with residue. It appears the residue is from a beverage container that ice was added to and the beverage splashed into the ice bin. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed panini being reheated on press. Product was prepared in house and reached 124 - 145 F before being wrapped and placed on hot holding shelf. Ensure the product reaches 165 F throughout before packaging for hot hold. CDI, item was placed back on the press and reheated to 165 F. Adjust process on how the sandwiches area reheated. The ones at the back of the press were 180, and the ones at the front did not reheat to the correct temperature. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 salads in closed containers just prepared in the walk in cooler with a cooling rate of 0 degrees after 50 minutes in the walk in. Observed sandwiches just prepared in the walk in cooler covered in plastic with a slow cooling rate after 50 minutes. CDI, wrapping removed and salad containers opened. Items began cooling quickly.
EHS did not escalate points since the product not cooling properly last time was a different product.
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
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P . Maintenance request generated for the refrigerator. Observed milk in reach in unit at Beatrix counter at 47 - 53 F. Refrigerator was not working properly. Milk discarded by PIC. Observed turkey prepared on 9/2 at 46 F. CDI, PIC discarded product.
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 is not been labeled, or if the label is incorrect. -P Observed several items with expired dates at grab and go. CDI items discarded by PIC. Ensure food items are checked daily for expiration.
Observed roasted tomatoes with 8 day date marking range. Ensure staff following establishment and code date marking procedures. PIC allowed to re-label product since it had not expired yet. In the future, items with in correct dates will need to be discarded.
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
|
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 coffee creamer/milk in grab an go area being held on 4 hour TPHC. Establishment did not have a written procedure. CDI, EHS provided form and it was completed by the end of the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 establishment covering items going through the ambient cooling process which was causing a cooling issue with the products. CDI, items opened for quick cooling. Establishment should consider moving the location of the items being cooled to the larger refrigerator so they are exposed to less heat in the shallow walk in refrigerator.
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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Front reach in refrigerator is not functioning properly and is not maintaining temperature. TCS milks discarded. Unit is essential for the coffee area and needs to be repaired. |
|
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 bowl of vinegar with no label. Observed water and oil bottles not labeled. Ensure these types of items are labeled with the product name. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in the kitchen. Have a pest control company treat for the flies. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in the freezer. Ensure food is stored above the floor. |
|
49
|
0
|
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 some debris in the label bin for grab and go items. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 damaged and loose metal flooring in the shallow walk in refrigerator. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a phone stored on a shelf above the preparation table. Observed a purse stored with food items. |