|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed PIC contact ham and cheese croissant with bare hands while attempting to locate a date mark. -CDI- PIC voluntarily discarded. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed ice cubes in FOH handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at any of the handwashing sinks. Per PIC, facility has ordered some handwashing signs. -CDI- EHS provided handwashing signs. -1- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed oatmilk, half and half and almond milk in milk lowboy above 41F. Observed ambient temperature of unit at 43F. Observed pico de gallo, housemade pesto (contains cut spinach), white chocolate mousse (contains heavy cream) in BOH lowboy above 41F. Observed ambient air of unit at 35F. Observed almond mix (contains heavy cream), white chocolate mousse (contains heavy cream), heavy whipping cream, Brie cheese, and raw liquid eggs above 41F in WIC. Observed ambient air of unit at 44F. -CDI- PIC placed items in freezer to cool back down and turned down temperature of units. At the end of the inspection, observed ambient air of lowboy at 38F and WIC at 43F. **3DAY VERIFICATION REQUIRED** **MAINTENANCE ARRIVED WHILE EHS WAS PRESENT TO ASSESS AND MAKE REPAIRS** -1.5-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 spinach quiche and ham and cheese quiche date marked 4/12-4/18. Observed ham and cheese croissants, smoked salmon, chicken and mozzarella cheese with no date marks. Observed housemade pesto (contains cut spinach) date marked 4/10 (discard 4/16). Observed condensed milk date marked 4/6 (discard 4/12). Per PIC, quiches and housemade pesto were frozen and pulled from the freezer yesterday and ham and cheese croissants, smoked salmon, chicken and mozzarella cheese were prepared yesterday. -CDI- PIC properly date marked items and discarded of items past date mark. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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- Observed tomato bisque and tomato paste cooling in WIC with lids on stacked on top of each other with low cooling rate. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids. -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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometers in cold holding equipment. -0.5- |
|
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. Observed wiping cloth stored in quarternary sanitizer concentration at 0 ppm. -CDI- PIC replenished supply to 100ppm. -0-
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on floor. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in gender neutral restrooms. -0- |
|