| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed grapes stored over cut mixed fruit and melons in the reach in cooler. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 sanitizer from the dispenser at 0ppm. PIC stated that she noticed the bottle was low, but thought she had enough for today from the dispenser. She stated that she obtained some in a bottle to dilute for the sanitizer buckets since there is only a very large container in the main kitchen. CDI: PIC was advised to test the sanitizer each time it used in order to determine if it is the correct concentration. The line to the dispenser is not properly primed, indicating that the stock solution bottle is too low to dispense properly. PIC able to hand dilute with the product obtained from the kitchen for washing dishes.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chopped grilled chicken held on top of conveyor oven below 135F. CDI: Chicken was taken back to the main kitchen and rapidly reheated to over 165F before use. Ensure that all hot held items are kept in proper holding equipment to maintain temperatures at 135F or below.
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses stored in prep top cooler above 41F. Cheeses were in shallow pans and wrapped in plastic. CDI: Product voluntarily discarded. EHS advised that cheese should be directly in contact with the pan and in a deeper pan to maintain temperature. EHS advised that a lid may be utilized to prevent temperatures from rising as well. Observed sliced turkey, sliced ham, and sliders in cooler drawer above 41F. PIC stated that these were prepared in the main kitchen this morning and then brought to her kitchen. EHS advised PIC that she should reject any food items above 41F or below 135F as this kitchen does not have the capacity to properly cool or reheat. Items were taken up to the main kitchen and rapidly cooled in walk in cooler. REPEAT VIOLATION Future violations of cold holding will result in a risk control plan and/or permit action. Ensure PIC is monitoring temperatures of food products regularly.
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 |
Yes
|
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 pico de gallo (8/15) in prep top held past 7 days. CDI: Pico voluntarily discarded. REPEAT VIOLATION Points not increased due to this being the only item out of compliance. Future violations will result in point deduction.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 0ppm. PIC stated that she had hand diluted the sanitizer when she got in this morning. CDI: Bucket changed. Ensure that sanitizer is changed at a frequency that ensures it does not fall below required limits. EHS advised that more use means the bucket will need to be changed more frequently. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed bottom left cooler drawer with rust damage. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor throughout kitchen in significant disrepair. Flooring has holes in the top layers and is no longer smooth and easily cleanable. |