| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a rolling cart containing roasted garlic cream on ice placed directly in front of the cookline handwash sink. REPEAT.
- Observed rolling garbage can to be placed directly in front of the handwash sink in the dishwashing room, obstructing use to the handwash sink.
CDI - Rolling cart and rolling garbage cans moved to allow for direct access to the handwash sinks.
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the soap dispenser at the handwash sink at the cookline to be empty at the time of the inspection.
CDI - PIC replaced soap in dispenser. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the chemical dishwasher to be dispensing a chlorine solution of 0ppm at the time of the inspection. It was discovered that staff had recently changed the sanitizer bucket and not primed the sanitizer, leaving a large air bubble in the line.
CDI - Machine primed and observed to be dispensing a 100ppm chlorine solution.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 insert containers of pancetta and diced chicken to be at temperatures of 49-51F in the opentop refrigerator across from the pizza ovens. PIC stated that all items are filled into the opentop daily at 3:30-4pm. Items were observed in the left most part of the opentop, resulting in them being in the most direct heat from the pizza ovens. Items in the right side of the opentop observed at 41F or below.
- Observed insert containers of vodka sauce, marinara sauce, grilled chicken, breaded raw chicken, mortadella, cooked rigatoni noodles, grilled onions, stracciatella, and shredded mozzarella cheese to be in the opentop refrigerator in front of the stovetop at temperatures of 49-54F. Ambient of the unit was observed ay 60F with the PIC stating that the unit went down over the weekend. No items are kept in the unit overnight and it gets restocked daily before opening at approx 3:30-4pm. PIC stated they have been icing the unit temporarily which allowed it to maintain temperatures of 40F but they had not done that at the time of the visit. PIC stated they have called for a repair but are still waiting for them to show up, with the PIC stating it should be tomorrow. EHS advised the PIC that instead of ice the facility should switch to a temporary TPHC hold for the unit until the repair can be made. EHS to conduct a follow up visit next week during the VR for the dishwasher test strips to observe the status of the unit.
CDI - PIC relocated all out of temperature items to the WIC to rapidly cool.
- Observed an insert container of piping bags of ricotta to be stored directly on top of the service area countertop at a temperature of 69F. PIC stated that they usually keep the piping bags of ricotta in the lowboy refrigerator and bring it out as they need it and was unsure why the bags found today were out.
CDI - Ricotta voluntarily discarded.
- Observed insert containers of marinara sauce and roasted garlic sauce to be held on ice on the rolling cart by the pizza oven/opentop refrigerator at temperatures of 47-49F. PIC stated that they are held on ice and usually go through all of the sauces within 60-90mins, with the staff changing it approx 4-5 times a night. EHS advised the PIC that if they cannot maintain 41F or below while one ice then they must keep the containers within refrigeration or on TPHC.
CDI - Containers placed on TPHC to be discarded by 7:30pm.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a butane canister to be stored next to/amongst opened containers of spices and herbs on the overhead rack above the dough mixer.
CDI - PIC relocated to a lower shelf where it cannot contaminate food or equipment. |
|
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 2 containers of raw meatball mix to be cooling at a rate of 0.0 degrees/min in the WIC after bing prepped prior to opening at 4pm. Containers were observed with their lids on and densely packed, not allowing for adequate air flow around the product to facilitate proper cooling.
CDI - PIC split densely packed containers into multiple smaller containers and removed their lids to allow for proper cooling.
- Observed an insert container of shredded lettuce and a container of prepped/un-fried mozzarella sticks to be at temperatures of 48-49F in the opentop refrigerator across from the fryers. PIC stated that lettuce is prepared daily and that he had just prepped the mozzarella sticks earlier today and they were on a sheet pan in the WIC prior to staff putting them into a deep cambro and into the lowboy refrigerator. Items were still in the cooling process when moved to a unit that is not approved nor designed for rapid cooling. REPEAT.
CDI - PIC relocated items back to the WIC to finish the cooling process.
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
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed packages of raw beef to be thawing in the prep sink in a container of stagnant 79F water. PIC stated that they usually thaw under refrigeration but they had forgot to put the packages onto a sheet pan the night before to thaw.
CDI - Ice added to the container and running water turned on. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed gnats/fruit flies throughout the kitchen and dining room areas. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed bins of dough stored directly on the floor of the WIC. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed stacks of cleaned metal bowls, insert containers, and trays to be wet nested on the racks above the 3 compartment sink. |
|
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 for the testing of the chlorine santiizer levels in the dishwasher. 10 day VR to observe facility acquire test strips. |