| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee bread raw chicken and then change gloves and handle cooked chicken without washing hands. CDI: Employee washed hands, donned new gloves and refried cooked chicken to over 165F. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored over desserts in reach in cooler. CDI: Eggs relocated to walk in cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce heads stored over ready to eat items in the reach in. CDI: Lettuce relocated to a different reach in.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee temp several pieces of chicken at over 165F and state that the chicken was completed cooking. When EHS temped the chicken in a different area where several pieces were cooking close together, the chicken was 140F. CDI: Chicken continued cooking. |
|
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 pasta cooling in walk in cooler at a rate of 0F/min. CDI: Pasta was separated into several sheet pans and placed in the blast chiller. Observed pico cooling at a rate of .016F/min. CDI: Pico relocated to the blast chiller in shallow, uncovered containers.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuces and some proteins at salad station holding above 41F. Ensure products are not overstacked when placed in coolers. CDI: top layer of product removed for cooling. PIC stated that the facility has ordered deeper pans for storage on the line. All items had been placed out on the line within 30 min.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed times not documented for items at the omelet station. Observed no time written for salsas and shredded cheese at the crave station. CDI: Products voluntarily discarded.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedure for tuna held on time at the salad bar. CDI: Tuna added.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 pasta and pico cooling in walk in cooler while tightly covered in a large container. CDI: Products divided into smaller containers and placed in the blast chiller. Based on observations today, facility has limited active cooling space. Blast chiller is undersized for the large scale cooking and cooling that occurs daily to meet volume. There is limited cooling space available in walk in coolers due to the amount of storage and cooling outside of the blast chiller that is currently taking place. Facility receives 3x per week and is only open 5 days. This will be evaluated on future inspections and additional equipment or other changes may be required.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of what PIC identified as water and oil throughout facility with no labels. CDI: Bottles labeled. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top cooler ready for service with stickers remaining. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service items stored on floor in janitorial closet. EHS advised getting more storage to ensure that on delivery days there is room for items to be stored. |
|
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 combi oven drain leaking. Have pipe repaired. |