| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee work with raw stake, change gloved with out handwashing and then prepare RTE items. CDI - food employee washed hands and put on new clean gloves. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Observed raw stake stored above RTE TCS items and raw vegetables in WIC. CDI - PIC rearrange storage order to prevent contamination. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed canned tomatoes on counter at 72F throughout entire inspection. PIC stated they were planing on prepping tomatoes into salsa. Tomatoes has been sitting out an additional 30min before inspection. Observed spinach dip on counter at 73F. PIC stated they have been there since 11am. CDI - PIC moved tomatoes to WIC for rapid cooling. PIC voluntarily discarded spinach dip. Facility had noncompliance with cold holding in five consecutive inspections. A risk control plan will be conducted. EHS has emailed risk control plan paperwork to PIC. EHS will complete a verification visit to go over completed paperwork and monitor cold holding.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 tomatoes, green salsa, red salsa, and lettuce without date marking. PIC stated all items were prepared yesterday. CDI - PIC added date marking to all items.
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
|
0.50
|
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 Observed corn cooling on counter and then WIC in a large pot and dense portion. EHS checked cooling after 1 hour and corn did not drop temperature. CDI - PIC moved corn onto thin pan to promote rapid cooling
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed beef and pork thawing on counter. CDI - PIC moved items to thaw under refrigeration. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flys throughout preparation arias and several flys out side back door surrounding trash. Increase pest control and remove trash. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flower and peppers stored on the floor in dry storage room. Observed fried peppers in RIF laying bare on storage rack. CDI - PIC picked up items off floor in dry storage. PIC placed fryed peppers in clean container to prevent contamination. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth held in bleach sanitizer at 0ppm. CDI - PIC remade bucket at 50ppm. |
|
42
|
1
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit with stickers still attached. CDI - PIC moved to be washed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Oberved several dishes, stored as clean, wet nesting on clean dish rack. |
|
49
|
1
|
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 heavy food buildup, and debris on cooking equipment on cook line. Increase cleaning frequency. |