| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee go into walk in cooler, touch face, them return to prep raw salmon. CDI- EHS and PIC intervened and food employee discarded gloves and completed a correct hand wash. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork stored above cooked chicken wings in lowboy unit. CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in grill drawers were not at 41F or below. EHS observed cooked Brussel sprouts, cooked pasta, grilled onions, grilled peppers, a container of sliced cheese, shredded cheese and two pans of chicken were voluntarily discarded. PIC stated that salmon and hot dogs in the drawer were placed in there within the last 1 hour, these items were moved to the WIC to rapidly cool. See temperature chart. EHS observed that ambient temperature of unit is 48F. Facility is using other prep units/lowboys to store food while the grill drawers is in disrepair. 3-DAY VR Required.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 cooked Brussels sprouts, cooked noodles, chili and cut tomatoes without a date mark. PIC stated that the items were taken from larger batches in WIC. CDI- A food employee and PIC were able to verify that the products were cooked within the last 7-days and were allowed to date them accordingly. **REPEAT**
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
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed milk wash for fried chicken held on TPHC without a time logged for today. EHS observed milk wash already out of temperature control. EHS observed correct log for start/discard times from past days, however, no time notation was done for today. -CDI- PIC added time to log for today. **REPEAT** |
|
28
|
0
|
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 cleaning chemicals (Fabulouso) stored above food and single use items in dry storage room. CDI- PIC relocated the chemicals to an approved location |
|
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 buffalo dip cooling in a large deep container. EHS observed no change in temperature over a 45 minutes period. CDI- PIC instructed food employees to move dip to smaller containers to allow for rapid cooling.
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 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed reduced oxygen packaged tuna that was thawed in drawers without being punctured. CDI- Food employee punched the packaging and EHS provided education. EHS advised PIC to follow manufacturing instructions. |
|
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 heavy build up beside, underneath and around equipment in kitchen. Observed build/debris on ceiling tiles. More frequency cleaning recommended. |