| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Observed 1 container of baby tomatoes placed directly atop snow peas in WIC. CDI - PIC removed bin from affected food, washed peas, and covered with a lid before placing back in WIC. -0- |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 1 bucket of in-use sanitizer at 0ppm. CDI - PIC emptied and re-filled bucket with appropriately concentrated sanitizer. REPEAT -3-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 items: cabbage, tofu, bruschetta, Asian lettuce mix, noodles, marinara, raw chicken, raw beef, and mac & cheese sauce were in cold holding above 41F (see temp chart). It was noted that the prep unit ambient temperature was 48F in both the top and bottom portions of the unit. CDI - PIC voluntarily discarded affected TCS items that were out of temperature and replaced them with fresh, in-temperature items. PIC states they will implement ice baths and actively monitor temperatures to ensure TCS foods are cold-holding at or below 41F in the top portion of the prep unit for the time being. If ice baths are unable to keep
TCS foods cold, PIC will discontinue use of the prep unit until fixed. PIC states a technician will be called to evaluate the prep unit and repair it. PIC relocated tofu (prepared in the last hour) and raw meats to be cooled rapidly in RIF or WIC. -1.5- |
|
33
|
1
|
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 bruschetta cooling at a rate of 0.018F/min, bags of cooked pasta cooling at a rate of 0.038F/min, and bags of tofu cooling at a rate of 0.05F/min in WIC. Bruschetta was observed lidded in plastic container preventing proper air flow to cool. Bags of cooked pasta and tofu were observed stacked densely in plastic pans also preventing air flow to cool items. CDI - PIC removed lid from bruschetta, noodles and tofu were moved to RIF to rapidly cool below 41F. REPEAT -1-
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
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 many squeeze bottles throughout kitchen with no identifying labels. REPEAT -1- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed 2 wet in-use wiping cloths lying on prep top. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 multiple in-use utensils being stored in a container of water on prep table next to cook line. Water temperature was 85F. CDI - PIC removed utensils and placed in dish to be washed, rinsed, and sanitized. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed clean glass dish ware, plastic containers, and plastic tubs wet stacked. REPEAT -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed 1 prep unit in disrepair with ambient air of 48F in both top portion and bottom portion of unit. -0- |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed broken bell for backflow prevention device. 72 Hr VR -1- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed doors to shared dumpsters ajar. Keep closed. -0- |
|
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.
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.
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 hand-wash sink next to prep area in need of being re-caulked due to caulking cracking and coming away from the wall, rendering not smooth and easily cleanable. Also observed black buildup along caulking and the crevices of hand sink. -0- |