| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
0
|
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. Observation: EHS observed a container of chicken dumplings in the RIC that had been cooling overnight. The item temped at 45F. CDI: Food employee voluntarily discarded the item.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observation: EHS observed spray bottles of sanitizer with no labels.CDI: Food employee labeled the sanitizer bottles.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observation: EHS observed hand soap stored above equipment and food products in the cooking kitchen dry storage and the upstairs dry storage. CDI: PIC corrected storage order.
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 Observation: EHS observed two cans of raid bug spray in the kitchen. This is not approved for kitchen. CDI: PIC discarded the cans of raid. |
|
33
|
0
|
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 Observation: EHS observed chicken dumplings cooling in the RIC with a tight fighting lid. Ensure that proper cooling methods are being used. CDI: PIC voluntarily discarded item and EHS provided education on 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 . |
|
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. Observation: EHS observed working container of graham cracker crumbs in the kitchen that were not labeled. CDI: Food employee labeled the container of graham cracker crumbs. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observation: EHS observed several dead roaches behind equipment in the facility. Remove dead pests.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observation: EHS noted several gnats throughout the facility. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observation: EHS observed a wiping cloth stored in a sanitizer bucket with a concentration less than 50ppm. CDI: Food employee refreshed the sanitizer to the correct concentrations. REPEAT. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
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. Observation: EHS observed a utensil with the handle down in the graham cracker crumbs. CDI: Food employee moved the utensil so that the handle was facing up. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
Yes |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observation: EHS observed wet stacked dishes in the clean dish storage. CDI: PIC corrected the wet stacked dishes and education was provided. REPEAT. |
|
49
|
0
|
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. Observation: EHS observed build-up on the shelves below the prep tables. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observation: EHS observed no cold water available at the hand washing sink near the restroom. PIC stated that the sink is going to be replaced soon. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observation: EHS observed the dumpster doors open during the inspection. EHS noted that the facility shares a dumpster with viva chicken. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked and missing tiles throughout facility. Observed ceiling tiles heavily discolored and soiled and in need of replacement. Observed peeling paint in hallway across from bathroom. Missing grout in tiles. Missing tiles on walls behind equipment. Repeat |