| 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 and scouring pad in hand sink at beginning of inspection. CDI - PIC removed items from hand sink. (0) |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P EHS observed secondary gloves being placed over in use gloves as “burger mitts” and then removed after touching raw proteins. EHS observed that these gloves are tight fitting and do not allow for the contaminated glove to be removed efficiently without contaminated the glove underneath. EHS provided education. If facility would like to continue this method and SOP shall be produced so that employees can be trained on this process and different, loose fitting, gloves shall be ordered so that employees are able to remove outside glove without risk of contamination. CDI - PIC stated facility will use dedicated utensils for raw proteins until a determination can be made on burger mitts. PIC instructed employee to remove all gloves and wash hands prior to returning to working with food. (1.5)
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed salmon being stored behind RTE pork in lowboy cooler. EHS observed all raw proteins stored in top drawer, while RTE foods were being stored in bottom shelf. EHS provided education. CDI - PIC rearranged storage order of low boy drawers. REPEAT. (3)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
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 food contact surfaces of pans stored as clean with food debris present on interior surface of pans. EHS observed multi use utensils such as robo coupe soiled with food debris. EHS observed sticker residue present on exterior surfaces of plastic cambros that are stacked together after being sanitized. CDI - PIC moved soiled equipment to dish machine to be washed, rinsed, and sanitized. REPEAT.
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 of ice machine soiled with black residue. EHS advised to increase cleaning frequency to avoid contamination. (3) |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed make unit 2 (toppings unit) above 41F, EHS observed all TCS items inside unit above 41F (see temp chart). PIC stated temperatures haven’t been checked today but is aware the unit has been causing issues. PIC stated all items are removed at the end of the night and placed into the WIC for storage. At the beginning of the day, these items are placed back into the unit for service. PIC stated they stocked unit right before opening. EHS observed ambient temperature of unit at 47F throughout inspection. PIC stated a technician will be contacted and should be onsite by today/tomorrow. Facility will utilize temporary TPHC until unit can be repaired. EHS stated facility shall not place any items in bottom of make unit until repaired. REPEAT. 3-day VR required. (1.5)
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 |
3-501.18 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 and in WIC without proper dates. PIC stated items in WIC were prepared this morning and items in make units were taken from WIC. PIC verified prep dates with food employee on site during inspection. EHS observed date marking out of compliance throughout facility. EHS stated items prepared today and that can be verified can be dated and retained, any items not made today were voluntarily discarded. CDI - PIC voluntarily discarded chicken wings, cream cheese dip, cooked onions, and cooked mushrooms due to missing date and being unable to verify date item was made. Items such as cut lettuce, tomatoes, sliced cheeses, sauces were verified by prep list and dated. REPEAT. (3) *** This is the second time facility has been marked full points for date marking. EHS advised during next inspection if no improvement is noted facility may be required to complete a risk control plan for long term compliance.
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 |
Yes |
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 time stamps on items held on TPHC were made during inspection and placed on the container; not placed on container when item was removed from cold holding. PIC stated the sticker showed 11:07, however, the items were placed out of refrigeration closer to 10:30-10:45am. EHS provided education. CDI - PIC placed time stamps for 10:30am on TPHC items. (0) |
|
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 EHS observed diced tomatoes, sliced cheeses, and cut lettuce cooling at inadequate rates during inspection. EHS observed cheese completely wrapped with plastic wrap, tomatoes covered with tight fitting lids in deep metal pans, and cut lettuce cooling in large plastic Cambro. EHS observed inadequate rates for each of these items (see temp chart). EHS provided education. CDI - Due to being within cooling parameters, PIC re-located items to freezer to quickly cool. EHS observed items at 41F prior to end of inspection. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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. EHS observed sauce bottles on cold make line and dry items throughout storage without proper labels. EHS provided education. REPEAT. (1) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed large amount of fruit flies throughout facility, specifically in dish area. PIC stated they recently change pest control. Pest control arrived onsite during inspection. PIC alerted technician to issue. REPEAT. (1) |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed numerous pans, stored as clean, with water present on interior of pans while being stacked on top of each other. EHS advised to stagger pans to allow for adequate air drying prior to stacking. REPEAT. (1) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed green and yellow cutting boards with heavy scoring and deep incisions on cutting surface creating areas that can no longer be effectively cleaned and sanitized. CDI - PIC voluntarily discarded cutting boards. (0)
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf EHS observed crack on blade of robo coupe during inspection. CDI - PIC removed blade from service and placed in office to replace blade with new one. (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 non-food contact surfaces such as gaskets on WIC doors and make units drawers and shelving throughout WIC soiled with food residue and debris. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (1) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. EHS observed heavy dust build up over salad make unit and AC vents. EHS observed walling around make line soiled with food residue. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (0.5) |