| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility did not have written procedures for responding to vomiting or diarrheal events. CDI- EHS provided Mecklenburg County cleanup plan.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed evidence that handwashing sink is being used for more than handwashing. EHS observed a container of mouth wash on the hand sink, when asked food employee stated that they do use the mouth wash in the hand sink. CDI- Mouth wash was removed from handsink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed build-up on the probe of both thermometers on the grill hood. EHS observed food employee use the thermometer without cleaning the build-up. CDI- PIC took thermometer to be w/r/s at dish. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two container of cut lettuce, two containers of cut tomatoes, and a bag of shredded lettuce that were not dated. PIC stated that they cut those items last night and placed them in the prep unit. EHS observed that products dated for today (05/09) and PIC stated they were prepped the night before. EHS explained that items need to be dated with the date they were prepped Observed milk in the WIC without a date. Pico was found with a discard date of 06/03 and salsa was dated for 06/12CDI- PIC was allowed to back date items to yesterday and milk, salsa and pico were voluntarily discarded. **REPEAT** **Full Points**
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 |
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 that facility does not have written TPHC procedures onsite. EHS observed that they were holding uncooked chicken wings on time and are tracking time correctly. CDI- EHS provided facility with template and assisted them in completing it.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of surface cleaner without a label. CDI- PIC labeled spray bottle. |
|
33
|
0
|
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 raw beef patties cooling from ambient in the walk in cooler in deep container covered with aluminum foil on the bottom shelf. In 105 minutes patties cooled from 49 to 44. CDI - PIC moved product closer to fans, and uncovered it to allow for faster 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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed three cans that were dented along the seam stored on the shelf with undamaged product. CDI- Dented cans were removed and placed in designated location for credit.
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed 3-compartment sink being used a prep table with raw beef patties in a container in one basin with a sanitizer bucket and dirty dishes in the third sink basin. Ensure that equipment is washed, rinsed, and sanitized before use, only used for the specific task, then washed/rinsed/sanitized once task is completed. PIC removed sanitizer bucket from basin where raw beef patties were stored in a separate container. SEE COMMENTS.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three boxes of mayo that had been exposed to water from a leak in the ceiling. Several canned items were exposed as well. CDI- Items were able to be wiping with a sanitizer rag and cleaned since they were hermetically sealed. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor. CDI- PIC placed bucket on the bottom shelf of the prep table. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed water use to store utensils at 129F. CDI- PIC emptied water and heated it to at 135F. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use containers exposed to leaking in the ceiling. Observed the cardboard boxes were wet and visibly leaking water when pulled from the shelf. CDI- Single use containers were discarded. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed WIC leaking. Observed torn gaskets on prep unit. Observed rusting shelving in the WIC and on the dry storage shelves. Repair/Replace as soon as possible. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
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 encrusted build-up on equipment on the cook line. Fryers, grill/oven, and prep surfaces are in need of cleaning. Observed outside of dish machine in need of cleaning. Observed heavy build up on equipment used for cleaning oil. Observed heavy build-up on dry storage shelves. Increase in cleaning frequency recommended. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed the 3-compartment sink leaking at the faucet and underneath. Repair as soon as possible. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Observed heavy oil build-up outside around the dumpster and oil trap. Clean as soon as possible to prevent pest harborage. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor damage in front of the walk in cooler holding water. Repair as soon as possible. **REPEAT**
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 heavy build-up of debris throughout the kitchen, floors, base boards, walls, shelving, behind/under equipment are in need of cleaning as soon as possible. Observed build-up behind the cook line equipment on equipment lines as well as standing water/oil. Observed build-up in shields for hood lighting. Increased cleaning frequency is recommended. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed a bulb out on the cook line under the hood. Replace as soon as possible. |