| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in walk in. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed buffalo chicken dip reheated to 107F and mashed potatoes reheated to 123F. CDI: Items rapidly reheated to over 165F. |
|
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 cheese sauce cooling at a rate of 0F/min. CDI: Sauce moved to 3 smaller metal pans and placed in an ice bath with stirring. Product cooled properly. Observed pasta still cooling from yesterday in walk in cooler at 52F. CDI: Product voluntarily discarded.
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 .
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 cut melons cooling in walk in cooler at a rate of .025F/min. CDI: Product was moved into 2 larger metal pans and left uncovered. Product cooled properly.
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
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding products 44F-48F throughout. CDI: All TCS and RTE products voluntarily discarded. Product disposition form filled out during inspection. Lettuce, tomato, goat cheese and watermelon in other prep units were above 41F, however these items had come from the walk in cooler this morning prior to EHS arrival. CDI: Items voluntarily discarded. Observed salmon in cooler drawer at 42F. CDI: Product rapidly cooled with ice. REPEAT VIOLATION VERIFICATION REQUIRED Facility does have a second walk in cooler that they are using to store food.
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 . |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed all items in prep top coolers date marked with the date that the pan was flipped/when the product was placed into the cooler, not when the product was originally opened or prepped. Observed open feta with no date mark. CDI: Product voluntarily discarded. VERIFICATION REQUIRED REPEAT VIOLATION
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 cheese sauce cooling in a deep plastic container in the walk in. Walk in air temp was an above 41F. Product was not being stirred. CDI: Product was relocated to other walk in but did not cool properly. Product split into 3 metal pans, stirred, and placed in ice bath. Observed cut melons cooling in walk in cooler while tightly covered. CDI: Melons were moved to shallow pans and left uncovered.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to patio propped open with no fans. Observed bar garage style door open with air curtain turned off.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flies throughout kitchen. PIC stated they have started with a new pest control company who is planning to put light traps as well as treat the facility. EHS recommended that facility keep doors closed/use required fans to prevent insects from entering facility. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on floor in walk in cooler. Observed several boxes of food on floor in walk in freezer. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked on clean equipment storage rack. REPEAT VIOLATION Some improvement from previous inspection. Part of previous violation corrected. |
|
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 refrigerator gaskets with minor build up. Observed floor of walk in cooler in need of sweeping. Observed some areas of walk in cooler walls with food spatter. Observed top part of dish machine where door meets the machine has significant food debris and build up. Observed some ice build up at the door of the walk in freezer. |