| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed the following non-compliant priority items during the inspection: Handwashing sink usage, cooling methods, cooling time and temperature, improper holding temperatures, inconsistent date marking/pull thaw/FIFO procedures, not sanitizing food contact surfaces, toxic chemical storage and unapproved pesticide use. Several of the above mentioned were repeat risk factors from previous inspection(s). CDI - Employees present were educated on critical items; please see item numbers below for more details and corrective actions. -1-
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed metal food container stored inside the hand washing sink at the dish pit. CDI - Metal container removed by EHS. -1- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed dish machine pulling 0 ppm chlorine due to empty sanitizer bucket. CDI - PIC replaced with new bucket, machine primed and now pulling 50-100 ppm. -0-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed cooked white rice cooling inside two large deep metal bowls overnight in the walk-in cooler. Product temped at 44 F during today’s inspection. EHS noted that the food’s cooling process was not documented on the temperature log. CDI - Discussed monitoring cooling temps by using logs with the PIC. White rice was voluntarily discarded due to not meeting proper time/temperature parameters. -0-
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/ |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed warmer hot holding white rice at 104 F since previous day. CDI - PIC voluntarily discarded white rice. -0-
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cut cabbage prepared yesterday stored in the prep lowboy unit without a date label. CDI - PIC added yesterday’s date label to container.
REPEAT: 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 the following TCS applicable foods being held for resale in the facility past 7 day requirement: 3x containers of green curry, 3x containers of red curry 1x container of coconut soup and masaman all prepared on 1/26, 4x containers of cooked shrimp and 4x containers of steamed broccoli all prepared on 1/20. EHS reviewed first in first out (FIFO) procedures and recommended that facility add both prep and expiration dates on all labels. CDI - All expired foods were voluntarily discarded by PIC.
Observed the following TCS foods date labeled as 1/27 but according to the PIC, were pulled from the walk-in freezer: Cooked beef, duck and pork. CDI - PIC unable to determine pull dates and corrective action resulted in voluntarily discarding foods.
Observed no date label for container of cooked chicken wings. CDI - PIC voluntarily discarded chicken wings as a date of prep could not be determined.
***In the future, the PIC may be required to discard food, that is not dated inappropriately dated in accordance with 3-501.17 (A), (B), or (C).
***Facility has had various consecutive repeat violations with full points for non-compliance. Next repeat will implement a risk control plan.*** |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed four butane cartridge cans
Stored on top shelving above dry goods and food service equipment. CDI - PIC instructed to remove to designated chemical storage area.
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 three cans of hot shot bug spray. CDI - PIC instructed to remove unapproved pesticides from the facility. -1- |
|
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 cooked white rice cooling covered in high density inside two large deep metal bowls since previous day in the walk-in cooler. Product temped at 44 F during today’s inspection. EHS noted product cooling was not documented on temperature logs. CDI - PIC voluntarily discarded product due to not meeting proper time/temperature cooling parameters. -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. |
|
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 unlabeled shakers and squeeze bottles at the cook line. -0- |
|
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 build up on ice scooper in dipper well next to freezer. Discussion with the PIC revealed the scooper had not been cleaned since previous day. CDI - PIC removed utensil to dish pit to be w/r/s. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leaks at both 3-compartment sink and left prep sink (closest to ice machine) fixtures. Repair. -0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT: 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 damaged floor tiles and re-grouting needed throughout the facility.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed water pooling on low tile grouted areas, areas missing floor tiles at dish pit and food debris on flooring underneath the dry goods (across from the office). Clean and maintain -1- |