| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a food employee wash their hands and turn the faucet off with their bare hands. CDI- EHS advised PIC and PIC instructed food employee to rewash their hands.
2-301.15 Only wash hands in handwashing sink. -PF Observed food employee rinse their gloved hands in a prep sink then dry their gloves with paper towels. CDI- EHS notified PIC of mistake and PIC instructed employee to rewash their hands and don new gloves. REPEAT. Full Points. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed a dented can in dry storage stored with other non-dented cans. CDI- PIC removed the can and placed in in a secluded location to be returned to the vendor. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed dishes in the 3-compartment being washed and rinsed only. No sanitizing step. CDI- EHS provided education to PIC on the proper set up for a 3-compartment sink. PIC will use bleach to sanitize dishes. EHS advised that any dishes washed in this 3-compartment sink need to be re washed, rinsed, and sanitized. Either in the 3-compartment sink or in the dish machine.
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 .
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed mixer dirty with debris and the deli slice had visible food debris. CDI- Items were taken to dish area 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 . |
|
20
|
3
|
Proper cooling time & temperatures |
No |
Yes
|
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 a deep bus tub of rice with plastic wrap covering it cooling in the WIC. PIC stated that item was placed into the WIC around 10:30-11AM. EHS temped the rice at 1:30PM at 119F. The rice missed the 2 hour cooling window form 135F to 70F. CDI- PIC voluntarily discarded the rice. Repeat. Full points.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed cooked chicken, cooked chicken wings, and noodles being held on a shelf near the grill station temping between 56-80F. PIC stated that items are kept in this location for 2 hours or until facility runs out. Previous inspection reports show that the facility was given TPHC procedures but PIC could not locate them. EHS will provided TPHC forms and do a visit to ensure they are being implemented. 10 day VR Required.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed no time stamps for items being held on TPHC. CDI- PIC added time stamps to products being held on TPHC. |
|
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 a bus deep bus tub of rice covered with plastic wrap cooling in the WIC. Item did not meet the cooling parameters as it was 119F after cooling for 3 hours. CDI- PIC voluntarily discarded the rice. Cooling methods were discussed. EHS provided a cooling handout for the facility. Repeat. Full points.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several pans stored as clean that were stacked wet. Allow dishes to completely air dry before stacking. CDI- PIC took items to dish area to be W/R/S. |
|
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. Observed open doors on the dumpster. CDI- PIC closed the dumpster doors. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked tile under grill area. The cracks are holding water. Floors must be nonabsorbent. Repair.
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 tile throughout the facility. Repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
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 employee food stored in various places throughout the facility. Food was found in prep units, in the WIC and WIF. Designate a place for employee food that prevents cross contamination. EHS and PIC discussed various methods for storing employee food. |