| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands, turn faucet off with bare hands, dry hands and transition into food prep. CDI - Employee was redirected to re-wash hands and use paper towel as a barrier to turn off faucet. -0- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT VIOLATION: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed large trash can placed in front of hand sink at beginning of today’s inspection. CDI - PIC educated on maintaining access to hand washing stations and obstruction removed.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed hand sink behind Milkbread counter being used as a dump sink and to fill water pitchers. CDI - Instructed staff to discontinue this practice.
6-301.14 Post a handwash sign at each handsink. Observed hand sinks throughout the kitchen and behind Milkbread counter without hand washing signage. CDI - Signage for hand washing provided to post at each hand sink. -1- |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS applicable items cold holding above > 41 F in these areas: Walk-in cooler, prep reach-in unit and reach-in unit. During the initial walk-through, internal temperature of the walk-in cooler read at 44 F and increasing. From discussion with PIC, product distribution was received from Freshpoint and Low Country Shellfish at 11:00 AM. Opening checklist temp logs verified unit cold holding at 36 F at 6:20 AM. During tonight’s prep, raw steak was documented on HACCP log at 37 F at 3:30 PM. During inspection, raw steak temped at 44 F. From further investigation, PIC discovered coils behind the WIC condensers were frozen and began defrosting equipment with warm water. Walk-in cooler temperature decreased to < 40 F after 45 minutes. PIC has contacted a refrigeration specialist from Lakeside Commercial Refrigeration who arrived during tonight’s services. With exception to raw animal proteins and raw produce, foods prepared during tonight’s services were transferred to adjacent walk-in freezer to cool down. EHS also discovered reach-in unit behind Milkbread unable to maintain product < 41 F. Products from this unit were voluntarily discarded by the PIC. Refer to temperature observation chart for full details.
Verification visit is required for both walk-in cooler and Milkbread’s reach-in unit.
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 (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 TCS applicable foods being held on 4 hour TPHC at prep top and prep tables with start and end times but without written procedures. CDI - TPHC form provided and filled out during inspection. -0-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable spray bottle. According to employee present, product is bleach. CDI - Employee instructed to label the spray bottle as bleach. -0- |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. - P/Pf. Observed facility not following HACCP corrective action of discarding TCS foods cold holding > 41 F. EHS discovered the walk-in cooler malfunctioning during tonight’s inspection with ROP’d meats at 44 F; ROP’d were placed in ice baths in attempt to cool down and maintain product temperature < 41 F. CDI - Products voluntarily discarded as per HACCP plan. -1- |
|
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 roasted potatoes prepped today and left cooling unattended in ambient temperatures on a speed rack. Cooling process began at 4:45 pm according to the time stamp attached. Product temped at 93 F at 5:59 PM. Also observed roasted carrots prepped today cooling while individually packaged in plastic containers and stacked in the prep reach-in unit. CDI - PIC removed all products and placed on sheet pans in the walk in cooler/freezer to rapidly cool. -0.5-
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 |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed containers of water being used to store in use utensils temping between 72-83 F at cook line. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside of salad spinner. CDI - Salad spinner inverted. -0- |