| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. Cookline employees stated that only the manager has an approved ServeSafe certificate and he arrives at 4pm.
CDI - CFPM observed on site at the end of the inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 a cookline employee on their phone and then immediately go to prep an order without first changing their gloves and washing their hands.
CDI - EHS intervened and provided education on when to change gloves and wash hands. Employee changed gloves and washed hands before donning a new pair of clean gloves to continue working. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a slicer, 2 dicers, and an immersion blender head to all have food debris on the it food contact surfaces while being stored as clean both at the 3 compartment sink area and on the storage rack adjacent the WIC. REPEAT.
CDI - PIC placed all dirty dishes at the 3 compartment sink 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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed and insert container of shredded cheese in the opentop/lowboy refrigerator by the bread slicer that was not provided with a date mark. PIC stated that it was shredded the day before and was not sure why the date wasn’t put onto the label. REPEAT. *Points deescalated due to drastic improvements*
CDI - PIC date marked item.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a canister of “Raid: Ant and Roach” spray stored on a high shelf in the kitchen above. This pesticide is only approved for household use only and not approved for commercial kitchens.
CDI - Voluntarily discarded. |
|
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 an insert container of shredded cheese and an insert container of coconut chutney to be at temperatures of 51F and 47F, respectively, in the cookline opentop refrigerators. PIC stated both items were prepared shortly before the EHS arrived and placed directly into the opentops, which are not designed nor approved for rapid cooling.
CDI - PIC relocated both items to the WIC to rapidly cool down. EHS provided education on how to properly cool items down following prep.
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
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 one tray of spice containers at the cookline to just be labeled “spices” instead of bearing labels as to their actual contents. REPEAT. *Points deescalated due to improvements throughout the kitchen*
CDI - PIC relabeled all spice containers. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed a handless cup to be almost fully submerged into the bulk container of raita in the 3 door lowboy refrigerator at the time of the inspection. REPEAT.
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 a container of water being used to store in use utensils at the cookline to be at 79F and to have a heavy accumulation of grease/food debris. REPEAT. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed a large amount of the cleaned metal and plastic insert containers/bowls to be wet nested on the rack in the dishwashing area. REPEAT. |