|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employees properly wash hands but fail to use barrier when turning off faucet. CDI- EHS discussed when to wash procedures, PIC had food employees rewash hands and include using barrier. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of deep metal pans being stored as clean with food debris, food residue, and residue accumulation. Observed 4 tongs and 3 handheld scoops stored as clean with food debris and residue above 3-comp. CDI- PIC removed items to be w/r/s.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ricotta, stratachella, roasted sausage, pesto, bolognese, and parm cream temping above 41F on cookline in prep top. Observed bolognese stored in cold drawer under stove temping about 41F. CDI- PIC removed all items to be rapidly cooled in blast chiller due to being within parameters. *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 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 facility unable to provide written procedures for TCS items held on TPHC. EHS assisted PIC in completing written procedures for TPHC at establishment. During inspection correct time labels were placed on garlic/oil mixes.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
0.50
|
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 Observed ricotta being held in ice bath four layers away from ice, TCS items on cookline unable to cool properly due to heat of kitchen and lids not being utilized to maintain temp, TCS items cooling in WIC under .12F/min due to being in deep pans with tightly fitted lids. CDI- EHS discussed effective cooling methods, PIC removed tightly fitted lids, moved items to shallow pans, and had pan of ricotta placed directly in ice bath. *REPEAT*
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Doors/Windows must remain closed or be equipped with air curtains/screens/self closing device, per establishment’s permit conditions. EHS observed open atmosphere without air curtain or other deterrent in dining area allowing entry point for insects
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen and dining area. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee’s using personal phones to look at recipes while actively prepping food throughout the facility. Ensure employee’s personal possessions are located to prevent potential contamination of foods being served, prepped, cooked, or received by establishment. |
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