| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed several employee beverages stored above facility food items throughout kitchen and coolers. CDI - Drinks removed. - 0 - |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) Observed food employee wiping back of forehead with gloved hand while portioning food items into baggies. CDI - Employee was instructed to wash hands. - 0 - |
|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(A) Use food from approved sources only.-P Observed basil microgreens from unapproved source in cooler. CDI - Items placed on employee shelf for them to take home. Items not being used in facility. - 0 - |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes, lettuce, and various other unwashed produce items stored over ready to eat food items in walk in cooler. Rearrange. EHS recommends one full shelf for unwashed produce due to the large quantity of unwashed produce present in cooler. - 1.5 -
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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. Observed whole chickens, Au Jus, and whole roast beef chubs cooling at ambient temperature for 30 minutes. Items reflected a 0F/minute temperature change. CDI - Items moved into walk in cooler for rapid cooling. Meats to be sliced to help facilitate cooling and then placed back into walk in cooler for remainder of cooling. - 1.5 -
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 sliced deli meats in reach in cooler reading 47F. PIC stated items were placed in cooler at 815 am. CDI - Items moved to walk in freezer for rapid cooling. All other TCS food items in reach in cooler reading 40F.
Observed prepared salads reading 60F in reach in cooler. CDI - Items moved to walk in cooler and tops opened to help facilitate cooling.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 oat milk, coffee creamer, almond milk, whole eggs, and eggs whites held at room temperature. Coffee creamers had a time log present, but no procedures. Eggs did not have procedures or time logs. CDI - Eggs discarded. TPHC procedures filled out during inspection.
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 . |
|
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 whole chickens and whole roast beef chubs cooling at ambient temperature for 30 minutes. Items reflected a 0F/minute temperature change. CDI - Items moved into walk in cooler for rapid cooling. Meats to be sliced to help facilitate cooling and then placed back into walk in cooler for remainder of cooling.
- Observed sliced deli meats in reach in cooler reading 47F. PIC stated items were placed in cooler at 815 am. CDI - Items moved to walk in freezer for rapid cooling. All other TCS food items in reach in cooler reading 40F.
- Observed prepared salads reading 60F in reach in cooler. CDI - Items moved to walk in cooler and tops opened to help facilitate cooling.
- Observed several prepared meats, deli salads, watermelon, and raw shell eggs cooling tightly covered in walk in cooler. CDI - Items uncovered to facilitate cooling. - 0.5 -
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed few wet wiping cloths stored on counters/ cutting boards throughout facility. Observed sanitizer containers reading 50ppm QUAT sanitizer. Refill sanitizer container and move wiping cloths to sanitizer container. - 0 - |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 plastic condiment cup stored inside of brown sugar. CDI - Cup removed. - 0 - |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few plastic containers wet stacked. - 0 - |
|
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 strips on site during inspection. A VR will occur no later than 5/20/23 to ensure test strips are present - 0.5 - |