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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 |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. -Observed high-temperature dish machine not reach a surface temperature of 160F (dish plate thermometer read at 158F) at start of inspection, during active dish washing. -CDI- PIC adjusted dish machine and, by end of inspection, EHS observed dish machine reach a utensil surface temperature of 160F.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple dishes with food and/or sticker residue, stacked and stored as clean. -CDI- Dishes were moved to 3-compartment sink to be properly washed, rinsed, and sanitized.
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple items in prep units above 41F (see temperature chart). PIC stated foods above 41F were used frequently during lunch rush. All other items in units were 41F or below. PIC stated temperature of each unit is checked upon facility’s opening, and PIC stated all cold holding equipment was working properly this morning. -CDI- PIC voluntarily discarded items above 41F whose temperature was not checked within the past 4 hours (crab cakes, sliced tomatoes). PIC moved items that were used frequently during lunch rush to WIC for rapid cooling. -PIC emphasized with food employees the importance of keeping cold drawers and flip tops closed when not in active use, and ensuring foods are cooled to 41F or below prior to placing in prep units. -REPEAT-
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 multiple items in prep units without a date mark (sliced tomatoes, pico, roasted tomatoes, grilled onions, roasted red peppers, seafood mixture, deviled egg mixture). -CDI- PIC verified prep date of items with stock batches in WIC and properly added date marks.
-Observed mushroom purée and polenta in WIC with incorrect date marks (stated prep date of today, 9/16, when the correct prep date was yesterday, 9/15. -CDI- PIC corrected date marks.
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 . |
|
24
|
0
|
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 incomplete written TPHC procedures for food held on TPHC for 4 hours (procedures were missing: food items, location, and labeling method). -CDI- PIC fully completed the TPHC procedures form. -PIC also stated facility will now hold chicken flour mixture on TPHC for 4 hours.-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
37
|
0
|
Food properly labeled: original container |
No |
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 spice containers without labels. Label all containers. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple dishes. Ensure dishes are properly air dried prior to stacking. -REPEAT- |
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