| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 couple containers with food residue on outside touching inside, food contact portion, of next container stacked clean. Observed can opener with encrusted residue on blade. CDI Items placed in dish area for re wash.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken breasts, unsalted butter in various locations, rice holding below 135F. CDI PIC voluntarily discarded. Repeat
Rice if held in method currently holding will need to be placed on TPHC.
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
|
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 several TCS items throughout facility holding above 41F. Items had been prepared the day before or more and were not in a cooling phase. Dressings that were TCS were voluntarily discarded. Pomodoro sauce was 41F less than 2 hours prior and was placed in WIC to recool quickly, Turkey, Lima beans, corn salsa, shredded cheese, milk, oat milk, parmesian, whipped unsalted butter in individual servings, were all voluntarily discarded. Some cold holding issues are due to holding TCS items in plastic bottles in prep top, discussed placing bottles in cold drawers to ensure items remain 41F and below in between uses. Other items holding above 41F and below are possibly due to equipment. VR required.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed meat balls, roasted red peppers, and other TCS items prepared yesterday with no date mark. CDI PIC date marked. Repeat Improvement from last inspection, no escalation in points.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed two containers of cooked tomatoes stored on countertop with time stamp. PIC stated that items were held on time. PIC stated they did not have TPHC paperwork available. CDI PIC and EHS filled out MCHD TPHC paperwork and discussed placing unsalted butter in various forms (melted, on wheel, whipped individual portion) and rice on TPHC as well.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple spray bottleswith cleaners (degreaser, bleach) with no label. CDI Labels placed on spray bottles. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef in orginal packaging and raw fish in various packaging being thawed under running water but not submerged in water with running water. CDI PIC filled bays up. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple bottles of oil with no label. Repeat |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed thawing beef in original packaging being thawed under running water in middle of three bay dish washing sink with dirty equipment. CDI PIC moved beef to prep sink to continue proper thawing. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food with no head cover. |
|
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 build up and food debris in bottom of reach in freezers. |