| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed hot water at hand sinks in 3 of 4 restrooms at 60F. CDI- mixing valves adjusted during inspection by PIC. All observed at 100F or higher. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee at grill station place raw chicken on grill with gloved hands. Employee then used spatula and gloved hands to put a cooked burger on a bun. CDI- burger was placed back on the grill to heat above 165F. Employee discarded gloves, washed hands and donned clean gloves to continue. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed macaroni and cheese, 2 pans of queso, gravy and baked ziti in holding cabinet below 135F. See temperature chart. CDI- all items were in unit for about 2 hours and were reheated to above 165F and placed back in hot holding cabinet.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw burgers, steak medallions, diced tomatoes, American cheese, asparagus and risotto in drawers below grill above 41F. CDI- items removed from drawers and placed in walk in to cool. Minimal amounts of food will be held in unit with ice temporarily. VR required to check repair of unit. Observed blanched brussel sprouts at 55F at breading station upon arrival. CDI- placed in walk in to cool. New product placed at station over ice.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 chicken and penne pasta Ihat was cooked yesterday being portioned and labeled with today’s date. CDI- dates corrected on containers.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed asterisk missing from poke bowl on menu. VR required. |
|
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 penne pasta, cooked chicken and risotto cooked and/or portioned today into bags and stacked in containers. All products had been cooked or portioned with in the past 3 hours. CDI- All items were placed on sheet tray to facilitate cooling and observed dropping in temp. Observed container of cooked beans and black beans in walk in cooler with tightly fitting lids. CDI- uncovered and stirred to facilitate cooling.
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
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet or dirty white towels on counter.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed dirty towels hanging from kitchen staff aprons. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee bring avocados from walk in cooler and place in prep unit for use without first washing. |