| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Surveyed an employee that had been working in the kitchen for a while. Employee was aware of a few symptoms and illnesses but it was clear additional training was needed. CDI, Employee educated on symptoms and illnesses. PIC to retrain staff.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bacon stored above pimento cheese. CDI, bacon moved to bottom shelf. Keep raw animal products stored below ready to eat food items.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine (top interior not touching ice) with mold. PIC stated that machine had been cleaned 2 weeks ago. Increase cleaning frequency of the equipment to ensure the equipment remains clean. |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
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. Observed overnight oats with milk at 51 F. Product was 51 F after 40 minutes, due to being covered. Observed several products prepared yesterday in deep and/or covered containers above 41 F. PIC and staff need to ensure ambient prepared products are being cooled within in the 4 hours to 41 F.
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pasta prepared more than 2 hours ago on a speed rack in the kitchen, product was above 70 F. Ensure these products are cooled to 70 F within 2 hours and 41 within a total of 6 hours.
All products that did not meet cooling parameters were discarded. Establishment is struggling to cool product property due to space and volume of food prepared that needs to be cooled. EHS will return in 3 days to verify adjustments have been made in the kitchen to ensure the food items are being cooled properly. Establishment may need to reduce menu or add equipment if changes are not made to safely cool food.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sauces prepared less than 2 hours ago stored on the stove below 135 F. Observed fresh garlic oil sauce prepared less than an hour ago on the counter at 70 F. Product reheated and hot held.
Ensure products that are TCS are hot held at or above 135 F.
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
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken sitting out in large containers during the inspection in the main kitchen area at 56 F. CDI, products moved to walk in refrigerator.
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 |
No |
No
|
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. Observed the times and temperature for the second batch of food that hadn’t been prepared yet marked on the log. Observed no TPHC time log for the cold items going on the Buffett. Ensure staff are accurately logging the TPHC items. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed staff using deep containers, covered containers, wrapped containers to cool food items. Observed food items that had been cooked cooling on a speed rack for more than 2 hours. To cool properly these items need to be actively cooled properly uncovered and in the refrigerator or freezer.
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 . |
|
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 large containers of sugar and flour not labeled. Ensure these types of products are properly labeled. |