| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) cut apple slice (used for salads) and one (1) whole, uncut apple held in mini register RIC directly on lunch tray. CDI - EHS disposed of apple slice; EHS donned glove and placed apple in clean food safe multi use bin. Apple and container of unwashed strawberries were rotated to bottom of RIC to prevent potential contamination of bagged salad mixes. |
|
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 one (1) pan of shrimp in garlic sauce at a temperature of 46F in grill drawer. Per EHS thermometer and ambient hanging thermometer, ambient temperature of grill drawer was approximately 47F. PIC voluntarily disposed of out of temperature food in grill drawer. A verification will occur no later than 09/21/2024.
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one (1) jug of milk in WIC open. Per conversation with PIC, milk was opened two days prior to be used to make milk based sauces. All other TCS, non date mark exempt foods were properly date marked and/or held for less than 24 hours. CDI - EHS marked milk accordingly.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 approximately four (4) large bins of pasta at various stages of cooling with lids on in prep unit underside. Per conversation with PIC, none of the observed pastas had failed to cool within necessary time windows. CDI - EHS reviewed cooling parameters and methods posted in prep area; cool items in small portions in shallow, uncovered containers. Items were rotated to WIC to improve cooling rate.
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 three (3) squeeze bottles of oil at kitchen area shelving and grill line. CDI - EHS station labeled bottles. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in minor food prep (cutting prewashed mushrooms) with glove on. Remove all jewelry from hands, wrists, and fingers prior to food prep. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three (3) in use wiping cloths at cutting boards and prep tables. CDI - EHS remade sanitizer bin in 3 compartment sink and prepared a bucket of concentrated sanitizer to store wiping cloths. Store sanitizer buckets off of the floor. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (to go bins for pasta) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.
Note: EHS observed downstairs dry storage area with recently delivered dry goods and single service articles set directly on the floors of allotted area for permitted establishment. Utilize shelving or other means of elevation (plastic crate) to elevate food, clean linen, and single service articles off of the ground. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non ANSI certified pasta cooker at prep area. Per conversation with PIC, NSF/ANSI equivalent pasta cooker has been purchased as a replacement. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit available for QAC sanitizer used in 3 compartment sink. A verification will occur no later than 09/28/2024. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed minor dripping leak in underside pipes off 3 compartment sink. Maintain plumbing and water fixtures in good repair and service as needed. |