| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed dish machine sanitizing utensils at 0 PPM chlorine. Upon further investigation, it was discovered that the source bucket was empty. CDI - PIC replenished source sanitizer and ran new cycle with concentration read at 50 PPM. Employees instructed to re-w/r/s utensils.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed several knives and blade of can opener with dried food debris all stored as clean. CDI - Utensils removed to dish pit to be w/r/s. -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: 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. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed cooked vegetables left unattended on prep table for over 30 minutes. CDI - PIC instructed food employee to reheat foods > 165 F. -0-
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
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods cold held > 41 F in refrigeration units and inside of the walk-in cooler. Refer to temperature observation chart. According to their date labels, foods held > 41 F from this morning and since previous day. CDI - All foods from yesterday voluntarily discarded for compliance; remaining food transferred to nearby reach-in freezer. -1.5-
Product disposition form provided to facility.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 rice (2x) held past 7 day requirement (10/24-10/30) and multiple TCS applicable foods with out their thaw pull dates (chiles rellenos, corndogs, hotdogs and cheeses). CDI - Facility allowed to correct date labels on pulled items; PIC voluntarily discarded expired goods. -1.5-
***Next repeated violation shall result in immediate discard.
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. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). - Pf. Observed ribeye steak is offered undercooked to customers. Ribeye is missing the reminder/asterisk. CDI - PIC edited menus and included the reminder for ribeye steak. -0- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 6 containers of recently prepared lettuce cooling tightly covered in the walk-in cooler and several other TCS applicable foods cooling in shallow ice baths on prep table, shelving unit and utility carts. Refer to temperature observation chart. Several TCS foods were observed to be inefficiently cooling after > 25 minute interval. CDI - Lettuce divided into smaller batches and added to deep ice baths, additional ice added to other TCS foods in their respective ice baths and remaining foods transferred to the reach-in freezer to cool down. EHS and PIC had thorough discussion on cooling methods. -1-
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. - Pf. Observed marinated chicken thawing in ambient temperatures on prep table. CDI - PIC transferred product to walk-in cooler. -0- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several large flies present in facility. EHS recommends facility contact pest control. -0- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados stored in the prep top. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee hand drying plastic lids with cotton cloth. CDI - Employee coached. -0- |