| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food debris in basin of hand sink. EHS observed whole pickles in basin. EHS advised to educated employees on proper use of handsink. CDI - PIC removed food debris from hand sink. (0) |
|
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 EHS observed raw burger patties being stored above RTE hamburger buns in WIC. PIC stated these were all test items for new menu. CDI - PIC rearranged storage order. EHS observed no contamination. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed robo coupe blade, tomato dicer, and numerous pans soiled with debris and food residue. EHS observed sticker residue present on pans being stacked on top of each other. EHS advised removing sticker reside as it is a food contact surface when stacked.
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed interior portion of ice machine beginning to accumulate black residue. Increase cleaning frequency to avoid accumulation. REPEAT.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. EHS observed interior of microwave soiled with food debris. Increase cleaning frequency to avoid accumulation. (1.5) |
|
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) EHS observed numerous items in make units without proper date marking. PIC stated some items were made today and haven’t had a proper date label made yet, some items were pulled from WIC from pans with correct dates on them. EHS advised against this and stated all pans and containers of food shall bear a date marking. CDI - PIC was allowed to date items in make units since containers with correct dates were verified in WIC. (1.5) 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
|
0
|
Time as a Public Health Control; procedures & records |
No |
No
|
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 EHS observed items held on ice bath and at breading station with no time stamp. PIC stated items had been flipped at 3pm. EHS observed these containers without time stamps at 3:30. EHS advised to have proper time stamps during all times TPHC is being utilized. CDI - PIC created time stamps for items. (0) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 EHS observed large container of queso being cooled in reach in freezer. EHS observed queso cooling over thirty minutes with no change in temperature. EHS advised to move queso to smaller pan and to stir frequently during the cooling process. CDI - PIC instructed food employee to removed queso from deep pan, split into smaller pans, and move item to commercial walk in freezer. REPEAT. (1)
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stacks of clean dishing being stored on top of each other wet. EHS advised to stagger dishes to allow for adequate air drying prior to storage. REPEAT. (0.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. EHS observed water heater leaking into floor during inspection. EHS observed minor leak (more of a frequent drip) coming from the bottom of water heater. PIC stated work order has been placed and will be meeting plumber in the morning tomorrow. EHS observed adequate hot water throughout kitchen. EHS has requested PIC reach out when repairs have been done. (0) |
|
49
|
1
|
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. EHS observed reach in areas of make units and gaskets soiled with food residue. EHS observed exterior surfaces of equipment accumulating food debris and residue. Increase cleaning frequency to avoid accumulation. REPEAT. (1) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. EHS observed minor litter accumulating around dumpster pad. Increase cleaning frequency to avoid accumulation. (0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee clothing being stored over RTE foods. RTE foods were being stored without a lid underneath employee jacket. EHS observed no contamination. CDI - PIC removed employee coat from shelving. (0) |