| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. 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. -Observed pans of bake beans on speed racks in WIF holding temperature at 90F-110F. According to data sheet that staff wrote down at 8:05 am = temp at 198F and at 10:05 am = temp at 108F. At 2:00 pm, items are measured way above 41F. CDI- PIC volunteer to discard all beans at the time of inspection. -1.5 pts- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment:
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 pans of food items trying to cool on speed racks in WIC and WIC, pans are placed very tight and close to each other top and bottom, showing condensation. Foods were not quickly cool that way. Some of food items did not meet the time/temperature allowed. CDI- PIC spread pans/items out and let them cool quickly. PIC and EHS discussed in detail of proper cooling methods at the time of inspection. -0 pts- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed drain flies in the facility. -1 pts- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
General Comment:
4-501.11 Maintain equipment in good repair. Observed 3 blast chillers out of four total are not working. One WIC FS-34 and Dishwasher machine in the back hall are currently out of order. Keep all equipment in good repair. -0 pts- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. -Observed hot water at 3 compartments reading at 95F. Ensure to provide at least 110F at anytime. VERIFICATION NEEDED within 10 days (8/2/25). -0.5 pts- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
REPEAT
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 soiled food prep counters, tables and sinks throughout the facility after production hours. Detail cleaning needed and keep clean after productions each and every time. Keep all food areas/non food contact surfaces clean after used. - 1 pts- |
|
50
|
0
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
General Comment:
5-103.12 Provide water under pressure to all fixtures.-Pf. - Observed hot water pressure cut off at 3 compartment sinks during the time that dish machine was running. When the dishwasher stop, the water came back. Repair needed, keep adequate water pressure at all fixtures at all times. -0 pts- VERIFICATION NEEDED within 10 days (8/2/25). |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee’s bag of bread, foods and lunch bag stored on shelving and a black roller cart spreading out along the bread/apple WIC in the back. Ensure to have designated area for employees belonging to prevent any possible cross contamination. -0.5 pts- |