| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed two employee beverages being stored on top of fryer lowboy during inspection.
CDI - Beverages removed.
0.5 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed food cart blocking handsink in back prep area multiple times throughout inspection.
CDI - Cart moved to appropriate location. Staff coached on maintaining proper access to handsink at all times.
0 pts. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed molding red bell pepper in WIC during inspection.
CDI - PIC voluntarily discarded.
1 pt. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed various packages of unwashed produce being stored above and in conjunction with RTE foods in WIC during inspection. Storage order correction necessary.
0 pts.
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.
Observed garlic sauce prepared at 11:30am holding at 46F at 1:50pm. Temperature had not changed by 2:15pm. Sauce needed to maintain a cooling rate of 0.04F/min to meet 41F by 3:30pm
CDI - PIC changed cooling method to allow for rapid cooling. Garlic sauce achieved cooling rate of 0.08F/min.
1.5 pts.
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
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed red sauce made of tomatoes and cooked peppers on stovetop holding below 135F during inspection. See temperature chart. Burner was turned off. PIC stated sauce had only been on stove for an hour.
CDI - Sauce was reheated to above 165F. PIC coached staff on keeping burner on low to maintain a temperature of at least 135F.
1.5 pts.
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 |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cut tomatoes being held outside of temperature control on protein prep unit during inspection. Observed hummus holding above 41F in main prep. See temperature chart. Hummus had been in unit overnight and was stored outside of the bounds of the air curtain.
CDI - Tomatoes moved to TPHC and will be discarded four hours after being removed from temperature control. TPHC template provided during inspection. Hummus voluntarily discarded.
0 pts.
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 . |
|
33
|
0.50
|
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 garlic sauce and roasted red pepper spread cooling in WIC while in deep, covered plastic containers during inspection. Garlic sauce was not cooling hastily.
CDI - Garlic sauce and red pepper spread moved to shallow, uncovered pans in WIC to hasten cooling.
0.5 pts.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed measuring cup used to dispense salt being stored with the handle in direct contact with the product.
CDI - PIC removed handle from salt.
0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed single use spice container being used to store a different spice blend. PIC stated container had been washed, rinsed, and sanitized before new spice blend was placed inside. EHS coached PIC on proper single use item usage.
CDI - Spice blend moved to reusable container, single use item voluntarily discarded.
0 pts. |