| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking hand sink. CDI - PIC removed trash can so that hand wash sink could be accessed. (0) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 cooked plantains, papusas, and chicken soup without a label. CDI - PIC stated these items were prepared today and added correct label to all containers. (1.5)
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 . |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of cleaner on dry storage shelf with no label. CDI - PIC added label. REPEAT. (2)
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of cleaner stored on dry goods in kitchen area. CDI - PIC removed bottle and placed in correct area. |
|
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 slaw and salad mix cooling in walk in cooler covered with tight fitting lids. The slaw only cooled down 1 degree within 23 minutes. CDI - PIC moved slaw and salad mix to freezer to quickly cool. Facility has a blast chiller; EHS advised PIC to utilize blast chiller or freezer to quickly cool these items when prepared at ambient temperatures, then place the items in walk in cooler for storage. (0.5)
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
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 food in the freezer stored in metal pans on the floor. CDI - PIC moved items to approved storage shelf. (0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in bleach above 200ppm. EHS advised to dilute with water so that the bleach was between 50-100ppm. CDI - PIC added more water and diluted bleach sanitizer to 100ppm. (0.5) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed container of slaw on make line with handle ‘in direct contact with slaw. Observed another container of slaw in walk in cooler with scoop handle buried in slaw mix. CDI - PIC removed items and placed at dish machine to be wash, rinsed, sanitized. EHS advised to store utensils in separate container or monitor utensils to ensure handles never come into contact with food. (0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of plastic bus tubs being stored clean still wet. CDI - Food employee was instructed by PIC to stack containers to allow them to air dry before stacking on top of each other. (0) |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service items and toiletries stored in water heater room exposed to open air vents that could potentially contaminate. EHS advised to move chemicals into this room and move toiletries and single service items to another shelf. REPEAT. (0.5) |
|
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 tiles by dish machine surrounding grease trap cracked and in disrepair. Observed grease trap with exposed hole in middle of trap. PIC stated that a company comes to clean grease trap weekly. EHS advised to talk to company to see if hole could be covered or lid replaced. Grease trap is located in the floor in front of dish machine. Observed wall behind dish machine with hole exposing the room behind dish machine which is used for dry storage. |