| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
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 soiled wiping cloths being stored in handsink. CDI: Employee cleared sink. |
|
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 multiple pastas in CH drawers, chopped spinach, chopped kale and milk stored in bin of ice with temperatures above 41F. PIC stated that pastas were placed in units yesterday and items in ice bin were placed there a few hours prior. Milk was placed in ice 20 minutes prior. CDI: Pastas, kale and spinach voluntarily discarded. Milk placed in WIC to cool. EHS observed employee putting hot pasta back into drawers. Ensure that this is not a continued practice and keep food in drawers below 41F.
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 |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 equipment throughout holding pasta, spinach dip, cheeses and lasagna frittas without date marking. PIC stated that items were prepared yesterday and this morning. Date marking should occur once items are prepared not when items are placed in reach in units. CDI: PIC was able to determine when all items were prepared. Items date marked correctly.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed meat sauce in bags at 110F and not sealed or cooling in ice bins. Observed several bags of minestrone soup cooling over 2 hours with temperature of 102. Observed incomplete logs for reheating and cooling. Observed logs from January (1) and February (2) missing cooling temperatures or exceeding 70F. Observed meatsauce being packaged at 114-120F. CDI: Minestrone soup voluntarily discarded, meat sauce reheated to over 165F and packaging process restarted. Verification visit required to ensure HACCP plan is being followed and accurate logs are being recorded. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed untensils at grill being stored in water that was 129F. CDI: PIC discarded water and took utensils to dish area for Wash, rinse and sanitize. PIC educated employee on storing utensils in water at 135F or above. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers stacked wet at 3- comp sink and shelving areas in kitchen. CDI- Containers were separated and allowed to air-dry. |
|
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 available in facility for sanitizer. Verification visit required to ensure test kit is obtained for sanitizer. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed plumbing issue at dish machine causing large leak on floor when dish machine is draining. Repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on cardboard recycling bin. Replace. |