| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - PIC was unable to provide proof of a signed employee health agreement.
CDI - EHS provided updated employee health policy.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed one of the table mounted can openers, the slicer, and wall mounted dicer all in the prep area to be stored as clean but with visible food debris on their food contact surfaces.
CDI - PIC brought all items to the dishpit to the W/R/S.
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 . |
|
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 numerous items in the cookline refrigerators to be above 41F at the time of the inspection. Items include an insert container of diced chicken in the salad station refrigerated drawers at 50F, an insert container of pico in the burger station opentop at 45-49F, insert containers of raw chicken strips and raw chicken bites in the breading station refrigerated drawers at 45-46F, insert containers of cooked penne and cooked bow tie pasta in the pasta station refrigerated drawers at temperatures of 45-56F, and insert containers of raw burgers and raw steak in the pasta station grill refrigerated drawers at temperatures of 45-46F.
CDI - PIC relocated all out of temperature items to the WIF to rapidly cool.
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 . |
|
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 4 containers of marinara sauce cooling in the WIC in deep containers where the top was observed cooling down at an appropriate rate (.38 degrees/min) but the middles of the product were not cooling down and observed at 120F after over an hour of cooling. Containers were caught before the first cooling window was missed.
CDI - PIC rapidly reheated all marinara sauce to 165F on the stove and will cool down using shallow pans.
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
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth buckets at the pizza station, fryer station, and in the prep area to be testing at 0ppm of sink and surface sanitizer.
CDI - PIC emptied and refilled all buckets which retested at 700ppm. |
|
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 a small single service plastic cup in use as a scoop and almost fully submerged into an insert container of sesame sauce at the salad opentop station.
CDI - Single service container removed and replaced with a spoon with a handle. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed a large amount of the cookline refrigerated drawers at gaskets to be torn/missing completely. PIC stated that they have a work order in to get them replaced as they were also something brought up on their internal inspection the week prior. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 the racks in the WIC to have accumulations of food debris/grime. |