| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) bins of rewrapped cooked rib meat underneath sealed raw salmon in walk in freezer.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) containers of unwashed produce (strawberries) stored over RTE food in WIC. REPEAT
CDI - Storage order was reorganized to prevent potential contamination. EHS provided PIC with updated WIC storage order chart.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
0
|
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 two (2) bins of TCS food (green beans and seared aspagus) placed on TPHC with date labels, but no effective TPHC labels. CDI - PIC verified placement time with food employee and appropriately marked bins with disposal time. Food items were disposed of prior to end of inspection. |
|
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 one (1) can of outdoor wasp spray stored within office. Per conversation with PIC, spray is utilized outside of the establishment on patio. CDI - PIC voluntarily removed wasp spray from facility prior to end of inspection. DO not store any pesticides not approved for food service inside of the food establishment. |
|
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 (1) bottle of water at grill top without effective labeling. CDI - EHS labeled bottle by placing it in labeled plastic container. EHS and PIC discussed station labeling and placing difficult to label containers in labeled bins. REPEAT.
Note: No escalation in point deduction due to noted improvements; EHS observed standard labeling procedures during preparation time, and dry storage items were effectively for long term storage. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee briefly placing clean utensils at dish storage with a headband, but no other effective hair restraints. Utilize full, effective hair restraints when handling food or clean equipment and utensils.
Note: Observed same employee at time of entry with bracelets on, but observed no food prep. Remove jewelry on hands and arms prior to food preparation. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed six (6) recently washed and sanitized bins at drying rack wet nesting.
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 bin and three (3) loose bags of linens in PIC office directly on ground.
CDI - PIC elevated improperly stored linens. EHS separated dishes in order to allow them to better air dry. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service to go boxes throughout prep area with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 (B) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in
accordance with manufacturer's specifications. Observed loose gasket at salad prep top lid. PIC presented work order for replacement cooler. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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. Observed four (4) plastic bins with minor food/label on their non-food contact surfaces debris stacked within one another at dish storage. CDI - Bins were pulled and rotated for corrective cleaning. |