| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
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 three (3) portions of raw animal food (raw breaded chicken cutlets and two wrapped portions of breaded meatballs) actively placed above ready to eat food items and unwashed produce (unwashed mushrooms, cut potato rounds) in WIC during cooling process. CDI - EHS and PIC discussed proper storage of cooling raw animal food, ready to eat food, and unwashed produce to prevent contamination of ready to eat food, produce, or meats of lower cook temperatures. REPEAT.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) metal plate of cooked chicken cutlet placed within the larger bin of chicken cutlet during cooling. CDI - Gloved PIC removed metal plate from storage bin. REPEAT.
Note: No escalation in repeated violations due to noted improvement from previous inspections; long term storage of raw animal food was observed as being in compliance with standing freezer, prep units, and WIC. Less improper contact was observed within WIC. EHS and PIC discussed proper storage of food during cooling process (cooked chicken, raw, in process food.) No improper storage of produce was observed,
EHS provided PIC with storage order guides for RIC units and WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed one (1) bottle of premade commercial chlorine sanitizer with peeled label. Identical bottle was observed at same chemical storage. CDI - EHS labeled with sharpie (‘Bleach cleaner’) and placed adjacent to commercial label. |
|
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 recently placed cooling food items (ground beef bowl and chicken cutlets) cooling with plastic food wrap over container surfaces. EHS observed minimal cooling of one (1) item (ground beef) due to lack of ventilation. CDI - EHS discussed cooling with PIC and removed plastic wraps to improve cooling. EHS provided cooling charts for ready to eat and ambient temperature foods.
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
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed approximately ten (10) bins of recently cooked, properly date marked, and covered pastas (spaghetti, penne) placed on floors of WIC due to lack of available shelf space. REPEAT. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed three (3) food employees engaged in food prep (rolling meatballs, cooking chicken, etc.) while wearing watches. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. In prep top 2, observed one (1) sliced apple half with sticker still on its surface. Wash fruits and vegetables such that they have no stickers or sticker residue. CDI - PIC voluntarily disposed of apple. REPEAT. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one (1) knife in prep top 1 stored across multiple containers of food, with handle contacting butter in prep top container. CDI - EHS removed knife without making barehand contact and PIC rotated it to dish pit for corrective cleaning. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed seven stacks of single service articles (to go boxes, catering trays, lids) at prep table, dry storage, and prep table over head shelving with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. REPEAT. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess waste (food bags, water bottles, multiple cardboard boxes, etc.) stored at door of garbage disposal. Waste appears to have been placed by other nearby facilities and non business drop off. Contact waste management company and/or property manager to verify waste is properly disposed and made unavailable to the general public. |
|
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 two (2) missing ceiling tiles in kitchen above prep line and ice machine. Replace missing and damaged ceilings, walls, and flooring as needed. |