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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 |
|
|---|
|
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 a condiment squirt bottle and a bin full of condiment squirt bottle lids were stored on the clean dish rack adjacent the employee lockers and were observed with visible food debris.
CDI - Bottle and lids moved to the dishwasher 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
|
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 a container of chickpeas in the WIC to have a date mark of 5/12, making today day 9.
CDI - PIC voluntarily discarded.
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 . |
|
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 employees placing TPHC labels on all items held using time at the front and back service lines as the inspection was beginning despite the items not being restocked as the EHS arrived. PIC stated all items were restocked within the hour due to their busy lunch period but the TPHC stickers were not placed onto the containers as the product was refilled. EHS had conversations with the PICs to inform them that the TPHC stickers must be changed as the stock is refilled, otherwise the 4 hour discard times on the labels would be incorrect.
CDI - EHS observed all product used and refilled during the course of the inspection and TPHC labels were properly maintained. |
|
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 - Observed condiment bottles of garlic sauce (containing oil and fresh garlic) to be cooling in the back service line lowboy, which is a unit not designed nor approved for rapid cooling. PIC stated the bottles were from the bulk batch made during lunch, which was also observed still cooling in the WIC. REPEAT.
CDI - PIC relocated all condiment bottles to WIC to rapidly cool.
- Observed the bulk batch of garlic sauce (containing oil and fresh garlic) to be cooling at a rate of 0.0 degrees/min in the WIC. Product was observed to be thick/dense, with a tight fitting lid on, and no active stirring was involved in the cooling process which did not allow for the middle of the product to cool down properly. REPEAT.
CDI - PIC stirred bulk batch of garlic sauce which was then observed at 42F 40 mins later.
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
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed the scoop in use for the insert container of cut herbs at the grill station to be stored with its handle in direct contact with the herbs inside.
CDI - Scoop handle removed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floor at the grill station to have an accumulation of food debris. |
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