| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed several out of control risk factors today including but not limited to holding temperatures, cooling, improper handwashing, and control of imminent hazard. EHS recommended using the food safety checklist linked below with all members of management.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee pour a pitcher of water into the hand sink. CDI: Employee educated on proper hand sink usage. Hand sink cleaned. |
|
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 open box of raw burgers stored over fries in reach in freezer. Observed open box of raw burgers stored over pot roast in walk in freezer. CDI: Items reorganized.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed open container of raw burgers and country fried steak stored over raw fish in reach in freezer. CDI: Items reorganized.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloves to handle raw items and then handle plates and ready to eat items with no glove change. CDI: Employee doffed gloves and properly washed hands. Plates removed. RTE food was sold before EHS could intervene.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed mashed potatoes reheated to less than 135F. Employee attempted to reheat in the microwave and did not fully reheat (see below). CDI: Items were rapidly reheated to over 165F in the back prep kitchen area.
3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed employee reheat mashed potatoes in microwave to below 165F. CDI: Products reheated to over 165F in back prep kitchen properly. |
|
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 3 pans of carrots cooked yesterday still cooling. CDI: Items voluntarily discarded. Observed sliced turkey breast cooling in walk in cooler at 0F/min. CDI: After 1.5 hours, product was split into 2 pans to rapidly cool.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties and links, and gravy stored in steam table below 135F. Observed green beans stored in hot box below 135F CDI:Sausage and gravy Items voluntarily discarded and new product made. Green beans were rapidly reheated to over 165F.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several items held above 41F on the cook line including but not limited to items in right side of prep top (Mac and cheese, salsa, raw shell eggs(above 45F), etc), pasteurized egg mix on counter, raw shell eggs on counter, half and half in the server prep top, hash brown potatoes on counter, and French toast mix on ice. CDI- Food items were voluntarily discarded. EHS advised to place the items held on the counter on TPHC or create proper ice baths. EHS advised that the prep cooler needs to be repaired to properly maintain items. Currently no items held there. REPEAT VIOLATION VERIFICATION REQUIRED within 3 days on or before 10/25 to verify prep top cooler is operating correctly.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 Observed pans of carrots cooling from yesterday tightly covered and turkey cooling while piled high and covered. CDI: Carrots voluntarily discarded. Turkey was divided into 2 pans and left uncovered to cool.
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 . |
|
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 employee on line preparing food with no hair cover. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler peeling in several areas as well as rusted brackets used to hold the mini shelves for the panned up products in the walk in. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 shelving in walk in cooler with build up. Observed speaker and fan covers in walk in cooler with microbial growth. Observed microwaves throughout facility in need of thorough cleaning. Observed bread racks with crumbs and debris on shelves. Observed fan cover on reach in Dutch door unit and coils of salad unit with significant dust and debris build up. Observed some gaskets of reach in units in need of cleaning. REPEAT VIOLATION |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed drain for 3-comp sink below flood rim level. Observed the drain was clogged and fully up and around the pipe that is set in the drain. See #52. VERIFICATION REQUIRED within 3 days by 10/25 to ensure pipe has been repaired to meet back flow requirement.
5-205.15 Maintain a plumbing system in good repair. Observed severe leak from left side of 3-comp sink from what appears to be a partially rusted out side. Side of the sink does hold water but water leaks through. Have sink repaired to hold water without leaking. |
|
52
|
1
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13 Maintain sanitary sewage system according to Law.-P Observed floor drain under 3-comp sink backed up and not draining. CDI: Roto rooter was called out and cleared the drain. In addition, they will return later today to clear and flush out the lines leading out of the facility remove clogged up grease and debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor/wall joint on the left side of the entry way to the mopsink is missing base coving. The floor/wall joint needs to be properly repaired and sealed. PIC is aware and said a work order has been placed. Observed floor not graded to drain and standing water under clean side of drain board at dish machine. REPEAT VIOLATION
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 missing floor tile at the mopsink area. Missing floor tile needs replaced so floor is in good repair. PIC is aware and said a work order has been placed. Additionally there are several areas throughout the facility with damage floor tiles. Observed low grout in several areas particularly near entrance to kitchen near the ice machine. Observed wall covering on right side of dry storage pulling away from the wall. Affix covering to prevent pest harborage. Observed wall damage in dry storage particularly by the door. REPEAT VIOLATION |