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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 |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
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 employee drinks stored on shelving with customer food and dry ingredients. Store employee drinks in designated area away from food, equipment, and utensils. -0 points- |
|
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 mac and cheese and commercially made beef patties in hot box hot holding at temperatures between 127F and 131F. Observed cooked plantains on top of steam table (without temperature control) holding at 112F. CDI - Beef patties and mac and cheese were reheated to 140F. PIC adjusted thermostat to hot box to maintain TCS foods at 135F or above. Plantains were placed on TPHC. PIC stated that plantains are cooked, held on top of steam table for no more than two hours, and then discarded if anything is left. TPHC procedures were explained to PIC during inspection and written TPHC procedures for plantains were created. -1.5 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 milk based drinks in reach in cooler without a date mark. PIC stated that milk based drinks are made in sister location and transported to this establishment for sale. Coordination with regulatory authority of sister location confirmed that juices were being made there. CDI - PIC confirmed when milk based drinks were made and added date of preparation. PIC allowed to date mark milk based drinks. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). -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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored on three compartment sink drain board in kitchen. CDI - PIC identified contents to be bleach and labeled appropriately. -REPEAT- -1 point- |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
3-404.11 (B) Juice that is not treated per 3-404.11 (A) shall be labeled with the phrase WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. See item number 37 on this report for additional requirements related to ingredients and allergens. Observed untreated juice made at sister location without warning label. PIC has been given the necessary information to include warning labels were untreated juice. A return visit will be conducted to ensure compliance. -1 point- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed juice made in sister location without ingredients list. PIC has been advised that employees must be knowledgeable about ingredients including possible allergens. PIC was able to explain individual ingredients during inspection. -0 points- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving above food prep sink with build of food debris and residue. -0 points- |
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