| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed food debris in the hand sink by the to-go counter causing the sink to be backed up. Do not use hand sinks for any other purpose besides hand washing.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at the hand sink by the to go station and the paper towel dispenser no working properly in the back of the kitchen. -CDI- PIC provided paper towels and fixed the paper towel dispenser during inspection. (1 pt) |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed cooked ribs that had not been cooled within the appropriate parameters. The ribs were cooked 08/18. PIC stated that as soon as the ribs are pulled from the oven they are wrapped in plastic and then placed in the WIC to cool. Ribs were found at 42-46F. -CDI- PIC voluntarily discarded the ribs. (1.5 pts)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 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 19 full racks of cooked ribs date marked 08/13. The ribs had exceeded their 7 day date mark. -CDI- PIC voluntarily discarded the expired ribs. (1.5 pts)
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed garlic spread held on TPHC not have any time stamps. -CDI- PIC voluntarily discarded the garlic spread and replaced it with new product with proper time stamp. (0 pts) |
|
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 cooked ribs wrapped in plastic that were not able to cool properly. -CDI- PIC voluntarily discarded the ribs. EHS provided coaching on proper cooling methods. (0 pts)
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
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed steaks thawing under running water that was recorded at 84F. Running water is an approved method of thawing as long as it is at 70F or below. -CDI- Employee placed the steaks on a shallow sheet tray and placed them in the WIC to thaw appropriately. (0.5 pts) |
|
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 squeeze bottles and shaker containers of seasoning without labels. Label all working containers with the common name of the product when is it no longer in its original container. REPEAT*** (1 pt) |
|
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 boxes of food being placed directly on the floor form a shipment earlier in the morning. -CDI- Employees started to placed the boxes of food off of the floor without correction from EHS. No points taken. (0 pts) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain.
Observed ice cream scoops in still water while being stored. Water must be running to eliminate food debris. -CDI- Water was turned on. (0.5 pts) |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed damaged pipe under the dump sink in the dish pit causing leaks. Employee has been using a bus lug to collect the leaking water and dumping it in the mop sink. Repair broken/leaking pipe to avoid leaking. (1 pt) |