| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw hamburgers stored directly above an insert container of peaches in the cookline lowboy across from the fryers. REPEAT.
CDI - Raw hamburgers moved to WIC with other raw beef products.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
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 an insert container of cooked macaroni noodles in the WIC at 50F. PIC stated the noodles were cooked yesterday and placed into the WIC to cool.
CDI - PIC voluntarily discarded.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed an insert package of hot dogs that were not provided with a date mark and as per the cookline employees were opened the day prior. REPEAT.
- Observed one tray of meatloaf in the WIC that was not provided with a date mark. 2 trays of meatloaf total were observed with one tray having an appropriate date mark and one tray not having any date mark at all. PIC stated they were from the same day.
CDI - PIC date marked hot dog package and tray of meatloaf.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 chemical spray bottle of degreaser stored below the 3 compartment sink that was not provided with a label as to its contents.
CDI - PIC labeled bottle.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed 3 cans of “Raid” and “Hotshot” stored on lower prep shelves throughout the kitchen. One was observed below the deli slicer directly next to a bin of breading by the 3 compartment sink area and the other 2 were observed behind the bulk storage bins of flour, sugar, and seafood breading in the dry storage area. These products are not approved for use in commercial settings and for “household use only”.
CDI - PIC removed bottles from the facility. |
|
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 an insert container of macaroni noodles at 50F in the WIC after cooling overnight.
CDI - PIC voluntarily discarded
- Observed a large bowl containing cooked rice cooling at a rate of 0.0 degrees/min at the core of the product in the WIC. Item was observed deeply stored in the bowl, not allowing for adequate air flow to reach the core of the rice mound.
CDI - PIC removed rice from WIC, stirred the product, and placed into the WIF to rapidly cool.
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
|
0
|
Food properly labeled: original container |
No |
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 the bulk storage containers of flour and sugar to not be provided with labels as to their contents. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the back door not fully closed at the time of the inspection and gaps in the screening of the back door, allowing for the potential entry of vermin into the facility.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed one dead roach at the entrance of the office. PIC stated they have pest control come on a biweekly basis to conduct preventative treatments. No other evidence of vermin in the facility were observed at the time of the inspection and no food was observed contaminated/adulterated by vermin. |
|
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 soiled wiping cloths stored on the cookline cutting boards/prep tables. No sanitizer buckets were observed set up for wiping cloths in the kitchen at the time of the inspection. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a large amount of the dishes stored as clean on both dish racks to be wet nested. REPEAT. |
|
49
|
1
|
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 an accumulation of grime throughout the kitchen on the wire storage racks inside of the RICs/lowboy refrigerators, overhead storage racks at the 3 compartment sink area, and storage racks in use at the dry storage area. REPEAT.
- Observed the gaskets to the WIC, WIF, and both 3 door lowboy refrigerators at the cookline to have accumulations of black grime and food debris. REPEAT. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed a hose with a pressurized nozzle connected to a spigot below the food prep sink. Water was observed on with continuous pressure to the hose and there was no backflow prevention device between the hose and the spigot.
CDI - Continuous water pressure turned off and nozzle disconnected. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone on the edge of a cutting board at the cookline and another employee phone resting on the not in use vertical gyro rotisserie. |