| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bag of opened burger patties in walk in freezer stored above bread. CDI - EHS rotated bagged burgers to available lower storage. EHS provided WIC storage order chart.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of ravioli held in ice placed in larger bin of spaghetti with ice. CDI - EHS rotated bin of ravioli to sit beside bin of spaghetti.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink soils buildup on recessed interior portions of ice machine observed via hand mirror. EHS advised PIC to drain ice machine and clean interior as needed to avoid accumulation of soils and buildup. |
|
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 two (2) metal bins of cooked tomato sauce in back 2 door RIC with lids on, prepared the previous evening (2/16) at temperatures of 52F and 57F. CDI - PIC voluntarily disposed of out of temperature food.
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 . |
|
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 multiple recently prepared/rotated cooling items (I.E. portioned lasagna, mozzarella in ice bath, diced tomatoes, etc.) cooling at effective rates. However, EHS observed aforementioned marinara sauce bins having failed to cool within required 6 hours. EHS provided cooling charts for heat treated and ambient foods; utilize existing methods and equipment (open lids, freezers and WIC, ice wands, ice bins, etc.) to effectively cool TCS foods.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) bin of raw flounder that was received not immersed in ice, in contact with ice at prep counter. EHS advised PIC to utilize ice bins, bagged ice, or draining pans to avoid direct contact with undrained ice on food, outside of prepared food wherein ice is an ingredient (I.E. cooked pasta.) |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) food employees (PIC and line cook) engaged in food prep (pizza prep, cooking food orders, etc.) with watches and/or bracelets on wrists. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed two (2) sanitizer buckets with wiping cloths in QUAT sanitizer at approximately 100 ppm. CDI -EHS and employee emptied the old sanitizer buckets and replaced them with new sanitizer at approximately 200ppm. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) ice wand stored directly on relatively clean shelf of walk in freezer. CDI - Food employee placed ice wand in food safe plastic bag before returning to freezer. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed approximately four (4) unopened boxes of sealed single service articles (cup lids, cups, etc.) stored in outdoor shed beneath damaged interior roof (dust, insulation, etc.) Move single service articles from beneath potential contaminants. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
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 one (1) open employee beverage (coffee creamer) stored above food in back area 2 door RIC. CDI - PIC rotated employee beverage to lower storage within unit. |