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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 |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at pizza kitchen handwashing sink. CDI - Paper towels were provided.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink in upstairs kitchen and handwashing sink in downstairs kitchen not in operation. Hand sensor was broken on both handwashing sinks. An order for service was placed prior to inspection with repairs set to be completed next week. A verification will be conducted by 10/26/2025 to determine if handwashing sinks have been repaired. -1 point- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 covered hotel pan of cooked rice pilaf cooling in walk in cooler. PIC stated that cooked rice pilaf was placed in walk in cooler at approximately 8AM. Rice pilaf was 58F at 2:45PM. CDI - PIC discarded rice.
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 sliced tomatoes and cut lettuce in Anna's Kitchen flip top cooler at 51F and 46F at approximately 3:30PM. Date marking stickers on items indicated that they were prepped at 10AM. CDI - PIC discarded items. PIC has been instructed to revise cooling procedures and methods. Instructional material was given to PIC outlining correct cooling methods for both cooked and room temperature prepared foods. -1.5 points-
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic in oil mixture stored without temperature control on shelving in upstairs kitchen. PIC stated that garlic is roasted, placed in oil, and then kept in squeeze bottle on shelving. CDI - Garlic in oil mixture was discarded. PIC has been advised to hold garlic in oil mixtures at 41F or less and discard after 7 days. -0 points-
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed bacon fat in walk in cooler with a date mark of 9/24. Observed opened container of anchovies in walk in cooler with a date mark of 7/12. CDI - PIC discarded items. -0 points-
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 covered containers of cooked rice, sliced tomatoes, and cut lettuce that had missed time/temperature cooling window. Rice was covered with plastic wrap in walk in cooler and tomatoes and lettuce were placed in flip top cooler to cool. PIC has been instructed to revise cooling methods for both cooked and room temperature prepared foods. Leave food uncovered/unwrapped during cooling. Use available walk in cooler/freezer for cooling TCS foods. Instructional material was given to PIC -0 points-
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 . |
|
35
|
0
|
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 Observed calamari thawing completely submerged in water with a temperature of 78F. CDI - Calamari was moved to reach in cooler to continue thawing under refrigeration. Approved thawing methods include thawing under refrigeration, thawing as part of the cooking process, and thawing completely submerged under running water with a temperature of 70F or below. -0 points- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing bracelets and watches. -0 points- |
|
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 in-use wiping cloth stored on side of sanitizer bucket in upstairs kitchen. CDI - Wiping cloth was submerged in sanitizer solution. -0. points- |
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