| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee handling a soiled dry rag and then going back to food preparation without a glove change or hand wash in between. Ensure that food employees are changing gloves and washing hands after gloves are soiled.
-CDI- PIC spoke with food employees and educated them on proper glove usage. Food employees then washed hands and performed a proper glove change. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of the residue and debris present in the inner portion of the ice machine. Ensure that ice machine is cleaned and cleaning process is increased.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed cutting blade of the can opener soiled with debris present. PIC stated that the facility does not use this can opener and instead uses a hand held can opener. EHS explained that even if this is not used, it is still a food contact surface and must be maintained as clean even in storage. -CDI- PIC moved can opener to 3-comp sink for W/R/S.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed home fries at 124F on expo lamp HH. EHS asked PIC how long they had been in HH to which PIC stated 20 mins. EHS provided PIC with options to reheat to 165F or above or to discard.
-CDI- PIC voluntarily discarded potatoes.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed the majority of food in prep top 1 unit above 41F. EHS asked the PIC if the food was held over night to which the PIC stated that it was. Ambient temperature of the unit was 46F. -CDI- Food was voluntarily discarded. PIC determined that the unit has an air flow issue and that the unit needed to be adjusted to achieve better air flow. PIC also turned the temperature of the unit down. Facility is monitoring the unit and called a technician to the facility to service the unit. EHS provided the facility with a TPHC sheet to perform emergency TPHC procedures. EHS will make a return visit tomorrow to ensure that the unit is functioning properly.
Observed egg mix above 41F in PT 2 as well as melons. -CDI- Food was voluntarily discarded. All other TCS food in the unit were 41F or below.
Observed lettuce in a container in LB 2 above 41F. -CDI- Lettuce was voluntarily discarded.
Ensure that facility improves cold holding for long term compliance. EHS recommends daily log keeping of cold holding temperatures. Further non-compliance in cold holding may lead to a risk control plan.
TPHC SHEET EMAILED
3-DAY VR.
EHS will make a return visit to assess cold holding.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
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 queso with no date marking present and milk with no date marking present. -CDI- PIC established that queso was from yesterday and back dated. Milk was voluntarily discarded.
Observed chorizo incorrectly date marked for 6/15 instead of 7/15 per PIC. -CDI- PIC corrected date marking label.
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 . |
|
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 box of food on the floor of the WIF upon entry into the kitchen. -CDI- PIC promptly placed box on shelving. No visible contamination observed at the time of inspection.
Ensure all food is stored in a way to prevent contamination. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several wet stacked dishes present throughout the facility on clean dish racks. Ensure that all equipment is properly air dried prior to stacking together. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facility with test strips for QUAT sanitizer unable to accurately read QUAT sanitizer levels. QUAT test strips in the facility expired in December of 2022. PIC stated that he will have new test strips for the facility by tomorrow.
10 DAY VR
ENSURE THAT FACILITY HAS ACCURATE TEST STRIPS. |