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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 |
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|---|
|
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. EHS observed deli slicer soiled with food debris and residue. PIC stated slicer was not used today. EHS observed a few pans stacked with sticker residue present on the exterior portion of container. EHS advised that since the pans are stacked the sticker can contaminate the food contact surface of the interior portion of the pan. CDI - PIC removed pans and deli slicer to be wash, rinsed, and sanitized prior to use. (0)
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 . |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P EHS observed house made marinara and queso in hot box below 165F. PIC stated items have been placed a in hot box to reheat for hot holding. PIC stated items in steam well were reheated by using a double boil method but the pans in the hot box are back ups and reheated using the hot box. PIC stated items have been reheating since 1pm. CDI - PIC voluntarily discarded sauces due to missing 2 hour reheating window. (1.5) |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed TCS foods in WIC above 41F (see temp chart). EHS observed ambient temperature of WIC at 43-44F. PIC stated no food truck has been delivered, however, could be due to the door not being shut properly during prep. EHS returned to WIC 45 min later to allow WIC the ability to cool down. EHS observed ambient temperature at 38F. EHS observed TCS foods in WIC cooling properly (see temp chart). EHS came back 30 min later to assess unit one last time and observed WIC temperature fluctuating between 41-42F. Cooling of TCS items had stagnate for some items such as egg roll mix and blue cheese. EHS observed diced chicken and chicken wings cooled completely to 41F. Facility has secondary beer cooler with ambient temperature of 36F. EHS advised to move all TCS foods to beer cooler for storage. PIC voluntarily discarded all TCS foods that did not cool or decrease in temperature during inspection due to not being able to determine how long it had been above 41F. PIC has contacted repairman and will schedule a time for assessment as soon as possible. PIC has begun a cold holding log to begin documenting ambient temperature of unit while waiting on repairs. EHS will conduct 3-day VR for long term compliance. If issues continue, facility may be required to close until repairs can be conducted. (1.5)
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf EHS observed beef being thawed in prep sink under running water at beginning of inspection. Mid-way through inspection EHS observed water turned off and beef thawing in standing water. CDI- PIC turned water back on. EHS observed cold water under 70F.
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. EHS observed raw tuna thawing in reach in of make unit still in intact vacuum packaging. Packaging stated to remove fish from packaging while thawing. CDI - PIC removed tuna from packaging. (0.5) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed numerous pans stacked as clean with water still present on interior surface of pans. EHS advised utilizing empty prep space and shelving to store pans in self-draining position to adequately air dry prior to stacking. (0) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed concrete flooring throughout kitchen area needing to be re-sealed. PIC stated since last inspection they have been inquiring about pricing and scheduling for repairs. REPEAT. (0.5) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee speaker stored on prep surface of make unit. EHS advised to move speaker to dedicated space away from any potential contamination. CDI - PIC removed speaker; EHS observed no contamination at the time, make unit was not in use. (0) |
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