| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three (3) portions of food in Vulcan hot cabinet at patient preparation area (chicken tenders tray, grilled chicken breasts, corn) below 135F. Observed one (1) pot of soup at stove top in burger station below 135F. CDI - PIC and food employees voluntarily disposed of out of temperature food items in Vulcan hot cabinet. Soup at burger station was reheated to above 165F within 2 hours of initial prep time before resuming hot 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 |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed one (1) portion of corned beef in WIC 2 with date label denoting 1/27-1/30. All other TCS foods requiring date marks were in date and marked properly. Per conversation with PIC, date label was most likely an improper thaw date label. CDI - PIC voluntarily disposed of improperly dated food.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 no TPHC policy readily available for review at start of inspection. CDI - PIC and food director printed TPHC policy sheet from facility SOPs to be held in office. REHS provided blank TPHC sheet to be utilized at establishment discretion. REPEAT.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamps at points intended to utilize TPHC (salad bar, burger prep line, etc.) CDI - PIC placed time stamps during inspection. (11a - 3p) REPEAT.
Note: No escalation in point deduction due to some improvements from previous inspection. TPHC policy was found prior to the end of inspection and all TCS food areas utilizing TPHC system were maintaining food at proper TCS temperatures (41F or below) at times of initial observation. Maintain TPHC procedures readily available for review by staff and regulatory authority and properly mark and dispose of food items as required. |
|
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 two (2) squirt bottles (water and oil) at grill shelf in burger station without proper labeling. CDI - EHS station labeled bottles as demonstration for PIC. |
|
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 two (2) stacks boxes of unopened food in the walk in freezer stored on the floor. Elevate food as needed. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (to go boxes) at prep tables with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. |
|
49
|
0.50
|
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 food debris on the shelves of WICs 1 and 2. Clean as required REPEAT. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 wet floors at dish area, but no active leaks from dish machine. Maintain plumbing and cleaning fixtures such that standing water does arise. Observed food debris and splash at walls near standing oven area. Clean floors, walls, and ceiling regularly to prevent accumulation of soils. REPEAT. |