| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. EHS observed no soap at hand wash station. Facility only has one hand sink. Small kitchen. CDI - PIC provided hand soap. (1) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior area of ice bin accumulating black/pink residue. Increase cleaning frequency to avid accumulation. (0) |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, pesto, shredded lettuce, jalapeno cream sauce, feta cheese, and blue cheese above 41F (see temp chart). EHS observed a number of these items in make unit. EHS observed ambient temperature of unit at 48F. All TCS foods inside longer than 4 hours was discarded, all other foods were removed to quickly cool. PIC stated repair tech should be at facility by afternoon. PIC flipped make unit with fresh products and will use time until repair technician arrives. VR required within 3 days. (1.5) REPEAT.
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) EHS observed numerous items with incorrect date on product. Prep lady was onsite and able to confirm dates were from today but the wrong day was accidentally placed on pan. EHS confirmed this with PIC and prep lady. EHS observed some items missing labels. CDI - PIC was able to retain food by confirming date of preparation. A date mark was prepared and placed on all items. (0)
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 . |
|
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 Queso cooling in WIF. EHS observed ambient temperature of freezer at 42F. PIC stated they cleaned out unit earlier in the day and unit was off. PIC stated no temperatures have been taken of unit. EHS observed queso at 110F at 1:00pm. PIC confirmed with food employee queso was made an hour and a half prior to inspection. EHS observed queso in large, deep, metal container. PIC unable to confirm if queso was stirred. EHS observed sliced tomatoes and burger patties cooling in WIC tightly wrapped with plastic wrap. CDI - EHS instructed PIC to split containers of queso into smaller amounts and place containers in WIF that is operating at correct temperature. (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 numerous containers of sauce or dried goods throughout kitchen with no label. (0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed all clean pans stacked on top of each other still wet from being washed. This procedure is not allowing pans to air drying before storing. Stagger pans to allow for air drying before stacking together. (0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed reach in cooler above reach in freezer (next to hand sink) in poor condition. Inside of unit is ripping and exposing insulation inside unit. Inside of door has large gash present as well. Replace/Repair. REPEAT. (0.5) |
|
49
|
0.50
|
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 outside of microwave soiled with residue and food debris. Observed interior gaskets of make units accumulating food debris and black residue. Increase cleaning frequency to avoid accumulation. REPEAT. (0.5) |