| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, bowls, ladles, metal pans, ramakins, and multiple other items soiled with food debris on patient line, dry storage racks, and by dish area. CDI items moved for cleaning and items pulled on racks to check and pull for washing. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed turkey sandwiches, beef sandwiches, cooked beef for pizza, tomatoes, chicken salad, grilled chicken, tuna salad, and many other items in walk in holding above 41F. Ensure cooked or prepared products are cooled to 41F or below before storage. Items under vents in walk-in unit holding at 42F moved to in front of vents to allow air flow. CDI items discarded or placed for cooling. Repeat. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed Cole slaw, tuna salad, lettuce mix, manicotti, romaine lettuce, pasta, tomatoes, and grilled red peppers not labeled throughout facility. CDI items discarded or dated if from yesterday. |
|
31
|
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 mixed beef at pizza location that was prepared this morning and not constantly monitored to ensure the food reached at 41f or below. CDI item placed back in walk in freezer to cool. Observed covered cantelope, honeydew, and mix fruit that was cooling slowly in walk in. Suggest leaving product uncovered until cooled and placing facing vents to allow proper airflow. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Ensure to thaw food under refrigeration or fully submerged under water (no more than 70F) with water running to agitate particles. Observed raw pork thawing in 80F water. **As of October 1st once the 2017 NC Food Code is adopted, this would be considered a priority foundation item that would require immediate correction** |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. Observed cinnamon rolls that are packaged in house with only common name and allergens are listed. Facility must provide remaining information on labels for all packaged baked items. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small plastic containers that were wet stacked. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in unit by bakery area that is leaking at the bottom where raw cantaloupe sitting in standing water. Repeat. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Observed dishes actively washing in 104-107F water. CDI bin rinsed and refilled to 110F.
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer solution at 3 comp sink filled with food debris and concentration level was at 100ppm instead of 200-400ppm. CDI item sanitizer basin emptied. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in walk in, interior of hot unit, interior i of reach in units in need of cleaning. Repeat. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents and ceilings in walk in unit that was covered in dust and in need of cleaning.
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 handsink in need of recaulking. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee monster drink on prep table and water bottle stored on top of food in walk in. |