| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored at top of steam table. Store closed employee beverages in a means to prevent contamination. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed raspberries stored over RTE chocolate torte. CDI-PIC corrected storage order.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chips on shelf at line and dry storage uncovered, not cooling. Observed various seasonings not in use uncovered throughout inspection. Unless cooling, cover foods. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed employee take temperature of food with thermometer without previously cleaning and sanitizing probe. CDI-EHS educated employee and food was voluntarily discarded by PIC. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
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. 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 . Observed Mac and cheese, collards, and succotash that did not cool within 6 hours. Cooling started yesterday, 12/19, and were 45F-46F at time of inspection on 12/20. CDI-PIC voluntarily discarded all TCS foods that did not quickly cool within 6 hours. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed some sort of dairy blend stored in container at soda machine at 62F. Observed far left prep unit unable to maintain TCS foods at 41F or below. PIC could not say when foods at the bottom of the prep unit were last checked and observed at 41F or below. PIC stated foods at top of prep unit were at 41F at start of shift, 11am. Foods from bottom of prep unit were voluntarily discarded and foods from top of prep unit were moved to WIC to quickly cool. Ambient temperature of prep unit was above 50F. Dairy blend was voluntarily discarded by PIC. VR required within 3 days to ensure prep unit can maintain TCS foods at 41F or below. Until repairs are made and unit can maintain TCS foods at 41F or below, if prep unit is used to store TCS foods, these foods must be held on TPHC. |
|
23
|
0
|
Proper date marking & 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked chicken from 12/12 in WIC. Observed grits without a date mark in WIC and PIC was unsure when these were cooked. CDI-PIC voluntarily discarded RTE TCS foods that were held for more than 7 days or not datemarked. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no consumer advisory for breakfast eggs that are cooked to order per customer request and may be served raw or undercooked. CDI-PIC added consumer advisory reminder asterisk to eggs that may be ordered raw or undercooked. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed drain enzymes stored on wire shelf over clean equipment and utensils. CDI-PIC relocated enzymes to bottom shelf.
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 pesticides with manufacturer instructions to not use in food establishments in office. PIC stated this was the pesticide they previously used for ants. CDI-PIC removed pesticides from establishment. |
|
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 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 . Observed Mac and cheese, collars, and succotash that did not quickly cool to 41F within 6 hours. All listed foods were tightly covered and packed in dense layers. CDI-EHS recommends allowing foods to cool in thin layers, active stirring, and/or the use of an ice wand. PIC voluntarily discarded TCS foods that did not quickly cool with effective cooling methods. |
|
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. Observed unlabeled containers of seasonings and squeeze bottle. CDI-PIC added labels to working containers. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel pans. EHS demonstrated alternative stacking methods. |
|
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 broken handle on right prep unit. Repair or replace.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed non-food contact surface of wire shelving rusted in dish pit, no longer smooth and easily cleanable. Observed non-food contact portion of wood board rough and not smooth and easily cleanable. Repair or replace. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at rear hand sink. Repair. |
|
55
|
1
|
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 missing tiles and coving and holes in walls in kitchen. Repair.
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 buildup on floors surrounding shelving, cooking equipment, server station, and storage. Observed dust and buildup on vents in dish pit and dish storage area. Increase cleaning frequency and thoroughness in these areas. |