| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed files for staff have been recently updated by an auditor and the Employee Health forms were all new with no signatures. Interviewed the PIC and one employee and they have knowledge of the policy. Ensure that proof of employee health training is maintained. CDI, provided new employee health policy document and all staff working were re-trained and signed the proof of training.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed one employee use gloves to handle raw chicken, discarded the gloves, and then washed his hands for less than 20 seconds. CDI, advised PIC to have employee re-wash hands and they completed proper hand washing. Ensure staff are aware to properly wash their hands per food code requirements. Observed all other handwashing by staff to be in compliance.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed 3 cans of tomato sauce dented on the seems. No signs of the cans bulging. Ensure staff are returning damaged canned goods received. CDI, cans placed in the office to be returned. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked chorizo stored below raw meat products. Observed raw fish stored behind cooked corned beef in a drawer unit. Observed crab cakes stored in front of raw beef in a drawer unit. CDI, All items moved to an approved location so that there is no risk of contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed lettuce. Ensure that unwashed produce is stored below ready to eat foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed non-tcs salad toppings stored uncovered at the salad prep area. CDI, products covered. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with a heavy amount of residue. Ensure the can opener is cleaned more often. CDI, can opener moved to dish washing area for cleaning.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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. Observed several pans of rice cooling for 2 hours that did not achieve 70 F. CDI, products discarded. Ensure that staff are stirring dense products during cooling and placing the product in a thinner layer. Recommend tracking the time cooling officially starts at 135 F. That way the PIC or designee can determine if cooling has been achieved during the proper time.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed pasta that had been cooked in cooled earlier in bags at 61 F, cool to 58 F after an hour. Product was in sealed bags and stacked together. CDI, product had another 2 hours left in cooling. Product bags opened and placed on sheet tray. Product cooling rate achieved an acceptable rate by the end of the inspection.
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 . |
|
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 drawer unit with steaks and raw burgers at 42 - 44 F. Drawer was cracked at the time of the observation. Closed drawer and returned for a second assessment and drawer was open again and the burgers were at 48, steaks at 44. Fish and chicken in drawer units was 41 and below. Ensure staff are properly closing the drawers to maintain cold holding temperatures. Recommend use of clean ice bags to maintain temperature of products. CDI, products were place in drawers 3.5 hours ago, move to freezer for cooling, and 41 F was achieved.
Observed flip top used for burger toppings with sliced cheese at 44 F. CDI, Products had been in unit less than 4 hours, placed in walk in for cooling. Clean ice bags placed on the food items to maintain temperature. All other products in unit at 41 F or below. Recommend keeping the flip unit below to maintain temperature of the food. The ambient temperature in the kitchen today was 90 F and along with the temperature of grills and fryers, additional steps need to be taken to ensure food is kept cold.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed expos station with lettuce, tcs sauces, and some non-tcs sauces being held of a 4 hour TPHC. Establishment did not have an approved procedure in placed. Products are replaced every 4 hours and EHS observed this practice. CDI, printed TPHC form and PIC completed. Keep this form available for every inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
1
|
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 one bucket of sanitizer stored above the salad prep unit. Observed another bucket of sanitizer stored on a prep table. Store all chemicals below food contact surfaces and food items. CDI, both buckets moved to an approved location. |
|
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 Observed bagged pasta cooling in sealed bags and multiple layers of bags high. Ensure food is cooled in shallow pans and vented. Observed rice cooling in a shallow pan, but the rice was in a very thick layer on the pan. Recommend cooling dense products no thicker than 2 inches and stirring often. CDI, pasta was moved to a shallow pan and vented. Rice was discarded end.
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 . |
|
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 salt and pepper mix and also a shaker of salt with no label. Ensure these food items are labeled. CDI, PIC labeled the food items. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lids to flour and rice in the rolling white bins with damaged or missing lids. Replace the bins and keep the food covered. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with stains and slice marks that are non-longer cleanable. Replace the damaged cutting boards. Maintain the cutting boards more often so that they remain in good repair. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed the interior of the dish washing machine with residue and mold. Clean the inside of the dish machine daily. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
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 one drawer with some debris and also shelving collecting debris behind equipment. Ensure these areas are kept clean. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed pressurized hose and nozzle on the mop sink spigot with no additional back flow on the hose line. When hose is not in used disconnect from the spigot or install a back flow prevention device on the spigot. CDI, hose disconnected. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 damaged and rusted walk in refrigerator doors. Repair or replace the doors. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed lighting in meat walk in refrigerator below 10 foot candles of light intensity. Add additional lighting to this refrigerator, similar to the other walk in. |