| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
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 multiple dishes, pots, and pans stored as clean in warewashing area with buildup of food residue and soil present. -CDI- PIC moved dishes back to be properly wash rinsed and sanitized. Observed soiled pots and pans commingling with clean dishware. Facility must find a method to better separate clean dishes from dirty dishes.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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- Observed food being held in display case at the front of the facility on TPHC. These foods did not have any labelling to determine the start time or discard time of TPHC. TPHC has been discussed with facility during inspections and visits. Facility must comply with rules and regulations and written rules procedures provided by the facility. Continued non-compliance may result in permit action. -CDI- All unlabeled TPHC food was voluntarily discarded. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a variance for specialized processes. -Pf- Observed facility sprouting chickpea's. EHS explained that sprouting is a specialized process and requires pre-approval. EHS will send application for variance to perform in-house sprouting. -CDI- All sprouted chickpea's were voluntarily discarded from facility and denatured.
For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
32
|
1
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority. -Pf- Facility must provide approved variance for sprouting chickpeas. -CDI- Chickpeas voluntarily discarded and denatured.
For more information on how to request a variance please visit: http://meck.co/FoodSafety |
|
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 shredded chicken at 54F and grilled chicken at 94F in lowboy cooler cooling and covered. EHS stated that the equipment of the lowboy cooler is not designed for cooling and cooling foods shall be opened or vented. PIC moved cooling food to WIC and stated they will cool in WIC and Freezers moving forward. -CDI- Food was moved to Freezer to finish cooling process.
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 salt on the grill line in a container that was not labelled. -CDI- PIC labelled container. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked pans present on the clean dish rack. Pans must be airy dried prior to be stacked. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep tables, shelving, and the sides of cold holding prep unit with buildup of food debris and buildup. EHS recommends increasing cleaning thoroughness and frequency. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored over patrons food in lowboy cooler. EHS coached PIC to set aside designated areas for staff to store their food and drinks. |