| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw shrimp stored behind RTE crab meat in grill lowboy drawers. EHS stated due to shrimp being raw, it shall be stored in front of RTE foods in cold holding drawers to prevent contamination during service. CDI - PIC re-arranged storage order. REPEAT. (1.5)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed diced ham in WIC actively cooling. PIC stated ham was cut around 9-10 this morning. EHS stated this item has passed the four hour cooling parameter. EHS observed this item in deep container with tight fitting lid. CDI - PIC voluntarily discarded ham. (1.5)
For more information, please visit: www.meckncgov/foodsafety 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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed unsalted butter and chicken sausage held below 135F. EHS observed chicken sausage in hot drawer. EHS observed unsalted butter in liquid form stored next to make unit at room temperature. EHS stated due to butter being unsalted it needs to be held hot or cold. PIC stated sausage was made 20 minutes prior to inspection and should be at 135F or higher at all times. CDI - PIC instructed food employee to reheat sausage to 165F, unsalted butter was voluntarily discarded. (0)
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 |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed container of ranch dressing, sour cream, cream cheese, garlic/oil held above 41F. PIC unaware that garlic/oil needed to be held cold/hot. PIC stated only a small portion of cream cheese is held at room temperature next to make line for ease of access but discarded after each meal period. EHS stated that this item is TCS and should be held cold or on time. Sauce bottles in make unit were observed above 41F. EHS observed these bottles filled and placed in top area of make unit, EHS recommended to move bottles to an area with more air flow. CDI - PIC voluntarily discarded items. REPEAT. (3)
***EHS will implement risk control plan for cold holding. Facility has been at full point reduction for this item in the previous 4 inspections. EHS will return tomorrow to discuss risk control plan with general manager. EHS stated due to facility improvement the risk control plan can be shortened if improvement continues to be observed.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed hollandaise sauce, French toast batter, and pancake batter held on time without proper time stamp. PIC discussed issue with food employee who stated items were placed on time at 11am. CDI - PIC voluntarily discarded items and placed new items with new time stamps on line. REPEAT. (1.5) |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf EHS observed consumer advisory with only a reminder attached to a footnote. EHS stated a disclosure must be added to the footnote for full compliance. EHS will return in 10 days to ensure compliance. 10-day VR required. (0.5) |
|
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 EHS observed diced ham actively cooling in WIC in deep plastic container with tight fitting lid. After discussion, EHS determined ham had missed the four hour cooling window. EHS advised item shall be cooled without lid and thinned out to promote proper cooling rates. CDI - PIC voluntarily discarded ham. (0)
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 |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed sanitizer holding in use wiping cloths at 0ppm. CDI - PIC re-made sanitizer at correct concentration. (0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous containers stored as clean stacked on each other still wet. EHS advised to stagger dishes to allow for adequate air drying prior to stacking for storage. (0) |
|
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. EHS observed in use spatula with melted handle. EHS stated the handle is no longer smooth or easily cleanable. CDI - PIC voluntarily discarded spatula.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed cutting board with heavy burn indentions on cutting surface. CDI - PIC voluntarily discarded items. (0) |