| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P EHS observed food employee working with raw chicken at fryer station. EHS observed food employee remove gloves and don new gloves to begin a new task. EHS intervened and provided education. CDI - PIC instructed food employee to wash hands. (0) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink by three compartment sink blocked by stool, fan, and various items. CDI - PIC removed items from hand sink. (0) |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf EHS observed box of salmon in WIF does not match the supplier listed on parasite letter. US foods vendor arrive onsite during inspection and clarified vendor listed on letter is the company that ships the salmon to facility through US foods. EHS stated clarification needs to be made when the name on the container does not match the vendor listed on the parasite letter. CDI - PIC provided updated letter. (0) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed raw chicken stored over fish in make unit reach in area. EHS provided education. CDI - PIC rearranged storage order, no contamination observed. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. EHS chicken buffalo dip and parsley cream sauce actively cooling in WIF. Food employee stated both items were finished and placed into unit at 11:30. EHS observed both items above 70F at approximately 2:30pm. EHS provided education. CDI - PIC voluntarily discarded items due to missing cooling parameter. REPEAT.
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 .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed sliced tomatoes in WIC above 41F. PIC stated the tomatoes were sliced at 9:10am. EHS observed tomatoes above 41F at approximately 2pm. EHS provided education. CDI - PIC voluntarily discarded food due to missing cooling parameter. (1.5)
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cut lettuce, cooked onions, and corned beef above 41F during inspection. PIC stated corned beef was checked at 10:30 and was at 38F. EHS verified temperature log. PIC stated items have not left make unit at any point today. CDI - PIC voluntarily discarded items. EHS will de-escalate points due to improvement. From previous inspections, EHS has observed numerous TCS items above 41F and has observed units in disrepair being used during service. EHS only observed three items above 41F during this inspection. REPEAT. (1.5)
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
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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. EHS observed sauce bottles held on time during inspection. EHS observed time stamp available on white board but items were not listed on current TPHC procedure. PIC stated these items were placed into the walk in freezer to cool down for dinner service. EHS provided education.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed beer batter held on time during inspection. EHS observed no time stamp available for beer batter. PIC stated that the beer batter is often placed into reach in of make unit to cool down in between rushes. EHS provdied education. CDI - PIC voluntarily discarded beer batter, made new container, and correctly timed item on white board. REPEAT. (1.5) |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed two bottles of degreaser stored beside grill without proper labels. CDI - PIC added labels. REPEAT. (2) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 EHS observed sliced tomatoes, buffalo dip, and parsley cream sauce cooling during inspection. Parsley cream sauce and chicken buffalo dip were cooling in WIF in deep metal pans. Sliced tomatoes were cooling in full container and cooling in WIC. From discussion with PIC, food employees will prepare these items and document time cooling begins, however, there are no temperature checks while these items are cooling. EHS provided education and also mentioned to stretch containers into smaller pans to facilitate quicker cooling. REPEAT. (1)
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
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
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. EHS observed tongs in use for grill station being stored in sitting water at room temperature. EHS provided education. CDI - PIC removed tongs and placed into three compartment sink to be washed, rinsed, and sanitized. REPEAT. (1) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. EHS observed plastic/rubber spatulas stored above three compartment sink. These utensils had melted handles and surfaces no longer smooth or easily cleanable. CDI - PIC voluntarily discarded spatulas.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed two cutting boards with heavy scoring, EHS observed area on cutting board that are no longer smooth and easily cleanable. EHS provided education. CDI - PIC voluntarily discarded cutting boards. REPEAT. (0.5) |