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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed kitchen equipment blocking rear handwashing sink in kitchen at two different points of insepction. CDI - Equipment was removed. *REPEAT*
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no handsoap at server station handwash sink located near entrance of kitchen. CDI- EHS discussed with PIC, PIC had food employee obtain handsoap for sink.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed server station handsink with discarded ice at bottom of drain. CDI- PIC had food employee clean sink. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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. Observed tomato bisque have no Change in temperature after being held in ice bath for 40 minutes. Item had already been cooling for 1 hour. CDI- PIC had food employee add more ice to sink and stir food to increase cooling.
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. Observed squeeze bottle of pesto temping above 41F after cooling since 11am. CDI- PIC voluntarily discarded item.
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded lettuce in flip top 2, goddess dressing in cold fridge, and pesto in ice bath temping above 41F. CDI- PIC removed shredded lettuce to rapidly cool, voluntarily discarded goddess dressing, and voluntarily discarded pesto after failing to cool.
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 |
3-501.18 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 pickled onions dated to be held for 14 days. PIC stated that due to the hot brine process it was assumed that the shelf life was extended. CDI- EHS discussed date marking and need for approval from health department before extending shelf life with PIC, PIC adjusted date label to reflect 7-day parameter. Items were not discarded due to being within 7 days.
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 . |
|
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 bolognese and tomato bisque cooling at a rate below .12F/min while in ice bath needing ice and stirring step, pesto failing to cool due to lack of ice in ice bath at front of kitchen, she-crab soup cooling in deep densely packed container with tight fitting lid in WIC. CDI- Ice was added to prep sink and food employee designated to stir, pesto discarded, she-crab had ice added for rapid cooling. EHS discussed effective cooling methods.
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
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects in kitchen area. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed 4 sanitizer buckets stored on floor throughout cookline. CDI- PIC had food employees remove containers from floor, also away from potential contamination of food, equipment, and utensils. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
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 personal phone and water cup stored on prep table with cutting board and knife. CDI- Food employee discarded cup and removed phone from area. |
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