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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed a prep employee touch a cut head of cabbage with their bare hands after cutting half of the head for a salad.
CDI - PIC voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 cans of tomatoes with heavy dents in the sides of the can to be stored on the lower shelf of the dry storage area amongst wholesome cans.
CDI - PIC labeled “do not use” and moved to another shelf, to be returned for credit. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the chemical dishwasher to be testing at 0ppm of chlorine at the time of the inspection. The sanitizer level in the sanitizer bottle was observed to be low and the hose was not in the solution, resulting in no sanitizer being pumped through the line every use/cycle. PIC stated that they often move the chemical bottles around to clean beneath the machine and that they were not aware that the hose did not always reach the bottom of the bottle.
CDI - Hose adjusted to reach the solution in the bottle. Machine primed and observed testing at 100ppm.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the deli slicer to be stored as clean as per the PIC and was observed to have a notebook stored directly on top of the slicer portion, contaminating the slicer. REPEAT.
CDI - Notebook removed and deli slicer 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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 a plastic container of prepared yogurt parfaits and a large container of garlic confit in the 3 door RIC that were not provided with date marks of any kind. PIC stated that the yogurt parfaits were prepared yesterday (6/22) and the garlic confit was prepared on Sunday (6/21). REPEAT.
CDI - PIC date marked items.
- Observed a container of house made pesto to be stored in the cookline refrigerated drawer with a date mark of 5/20. PIC stated that after being prepared and portioned into smaller plastic containers, they freeze the batch of pesto and pull out one container to be used at a time. Facility does not currently have a procedure of putting “pulled from freezer” dates onto items. EHS explained the date marking procedure when items are frozen and why they require to have pulled from freezer dates. Prep employee stated pulling the container of pesto in question out of the freezer on Sunday (6/21).
CDI - Pulled from freezer date placed onto container.
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 . |
|
33
|
0
|
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 a plastic container of egg patties to be at a temperature of 85F in the cookline refrigerated drawers. Egg patties were part of the batch that were actively cooling upon the EHS arrival and were stated to have been made at approx. 10am. An employee had portioned it out into 2 containers after the EHS arrival placing one into the RIC to cool and one into the refrigerated drawers, both of which are not designed nor approved to rapidly cool down items. Facilities permit only approves them to cooling egg patties in the RIF.
CDI - Egg patties transferred to an sheet pan and placed onto an ice bath to rapidly cool the patties down as the time constraints of the first 2 hour window of cooling may not have been met in the RIF. EHS observed the egg patties at 56F by 11:45am.
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 . |
|
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 chlorine test strips on site at the time of the inspection to test the dishwasher sanitizer levels. PIC ordered test strips online at the time of the inspection. 10 day VR to observe test strips acquired. |
|
49
|
0
|
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 interiors of the RICs and lowboy coolers throughout the back kitchen area to have accumulations of food debris/grime. |
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