| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed a speed rack of pizza in the middle WIC with black and white mold growing on them. CDI- PIC discarded items at the time of inspection right away. -1 pts- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed two speed racks of taco pans in the middle WIC dated 4/27, temperatures measured above 41F. CDI- PIC volunteer to discard items at the time of inspection. -1.5 pts-
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). - Observed a speed rack of baked beans in WIF and a speed rack of pizza in the middle WIC without date marking. CDI- PIC volunteer to discard items at the time of inspection. Ensure to label date when keep longer than 24 hours. -1.5 pts-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 (bake bean, sloppy Jo, pasta sauces) trying to cool on speed racks in WIC, pans are placed very tight and close to each other, right on top of each other in thick 4” pans, little to no room for air circulation in between pans top and bottom. Foods were not quickly cool, temperatures were not dropping quickly enough for time/temperature allowed. CDI- PIC spread pans/items out on another speed racks and let them cool quickly. Ensure to utilize the proper cooling methods to quickly cooling food when all possible. -1 pts- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
General Comment:
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed drain flies in the kitchen near dishwasher and at the three compartment sinks in the back near apple WIC/back office. -0 pts- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
General Comment:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed crates of breads stored on the floor in the back near receiving entrance. Ensure to keep/store all food items at least 6 inches above the floor at anytime. -0 pts- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 prep counters/tables and sinks (including hand washing sinks) throughout the facility. Items left soiled in the prep sink after production completed, and staff are leaving a shift for the day. Cleaning needed and keep clean. Keep all food areas/non food contact surfaces clean and stay clean when not supposed to be in used.- 1 pts- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
General Comment:
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 flooring throughout the facility including the WIC and WIF need cleaning and keep trash of old wrappers away. Keep clean. -0 pts- |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed personal items (juice, water packages, to go containers, cups, cheese) on a shelf in the back cooler without labeling to designated the area for employees. Ensure to keep employees and residents’s food items separately and appropriately to prevent any cross contamination at anytime. -1 pts- |