| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events during inspection. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as cleanup poster.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed male and female restroom handsinks without effective hand washing signage. CDI - EHS provided handwashing stickers and affixed them to hand washing stations in restrooms, as well as provided extra hand washing signage to PIC. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several (more than ten (10) TCS, non date mark exempt food items (mozzarella chunks, dice tomatoes, cooked green beans, etc.) in prep top units without date marks. Observed three (3) pans of TCS cut leafy greens (artichokes in prep unit 1 and spinach and lettuce beds in prep unit 2) without date marks. When asked, food employees stated that these items had been prepared in the previous dinner service, greater than 24 hours ago. CDI - Employees labeled unlabeled food items in lower units, likely to last greater than an additional 24 hours. Prep tops were marked as having been prepared on 08/07/2023. Date mark portions of TCS foods that are held for greater than 24 hours.
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 portion of TCS foods (fettuccini marked for (8/01/23) with date mark past 7 days. CDI - Food was voluntarily discarded. REPEAT.
Note: No escalation in point deduction at this time. Disposition has seemingly improved; items were found during initial checks during prep start up and were less expired than in previous inspection. Facility shall properly datemark and dispose of food items as required.
For more information, please visit: http://meck.co/FoodSafety 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 . |
|
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) box of insect foggers marked as ‘household use only’; stored with chemicals . PIC verified that pest control had been contracted to an approved pest control provider. CDI - Unapproved pesticide was voluntarily disposed of. |
|
33
|
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 For more information please visit: http://meck.co/FoodSafety 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 three (3) food items in grill drawers (potato fries, raw beef steak, and Crabcakes) above 41F. All other food items in drawers were observed as properly cold holding. Food employees stated that these food items were rotated from WIC and placed recently. EHS observed ineffective cooling rates for these items. CDI- Food employees voluntarily disposed of French fries and effectively cooled steak (removed from food bag, rewrapped in plastic wrap and placed in pan with ice bags) and Crabcakes (container removed from drawer and placed in ice water bath). EHS provided cooling charts for ambient and cooked food items. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 several (greater than seven (7)) unlabeled squeeze bottles of oil and pans of spices in kitchen. EHS and PIC discussed labeling options, including direct labeling with labels/erasable marking and station labels. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) kitchen food employee operating with a watch. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed slightly cracked lid in cardboard dumpster lid. Contact waste management company to repair or replace damaged dumpster components. |
|
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 approximately four (4) missing floorboards at kitchen flooring adjacent to the WIC door. Repair or replace damaged waterproof flooring. |