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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 |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.
Observed multiple priority violations during inspection that have been noted on previous inspections. Observed PICs unable to answer various EHS questions about kitchen processes, procedures, or recipes. Observed evidence of lack of managerial control throughout kitchen. More staff training and managerial influence needed. 10 day VR required.
1 pt.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed raw ground beef being stored on top of raw, intact muscle pork during inspection. CDI - PIC moved ground beef to proper location.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Observed high temperature dish machine not achieving 160F surface temperature on Min/Max thermometer during inspection. Observed multiple plastic hotel pans being stored as clean and coming out of the dish machine with visible sticker residue remaining. Observed employee thermometer being stored with visible food debris caked on the probe. CDI - Facility paused operations until maintenance could arrive to assess dish machine. Maintenance serviced unit, maximum temperature after one pass achieved 162F. All dishes that had been run through machine during inspection were repassed through machine. All hotel pans with sticker residue were removed and placed in dish pit to be rewashed. PIC reminded employees to remove all sticker residue while washing, employees began peeling residue off. EHS provided PIC alcohol wipes to sanitize employee thermometer.
Repeat. 1.5 pts.
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 .
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 |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed ranch dressing and blue cheese dressing in sauce cooler maintaining above 41F during inspection. EHS checked multiple non-TCS dressings in unit to assess unit’s cold holding capability. All items temped were holding above 41F. Observed ranch dressing in sauce RIC maintaining 43F. All TCS dressings were voluntarily discarded. Blue Cheese, Ranch, and Caesar dressing will be held on time until unit can be serviced. Maintenance contacted during inspection. 72 hour VR required.
Repeat. 3 pts.
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
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 cut tomatoes in cooler 4 baring no date label indicating their date of preparation. Observed cooked lamb, tomato paste, cream based chicken sauce, jambalaya, cooked gluten free pasta, and pork sauce in WIC being held past their expiration dates. CDI - All expired and unverifiable foods were voluntarily discarded.
Repeat. 1.5 pts.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair.
Observed rubber spatula melted and bent still actively in use during inspection. CDI - Utensil was voluntarily discarded.
0 pts. |
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