| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed one employee wash hands at the handsink next to the 3-compartment sink, then turn faucets off without using a protective barrier.
CDI: Employee was educated and re-washed hands.
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
Observed a different employee (actively working the chemical dish machine) checking his phone with bare hands, scrolling through the phone, then handle the clean dishes that had finished their cycle in the chemical dish machine without washing his hands before touching the cleaned plates/utensils.
CDI: Employee was educated and re-washed hands to prevent contamination. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign inside the female restroom or at the back handsink inside the kitchen.
Ensure all handsinks have handwashing signs posted. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed the dual dish machine (high temp and chemical) reading 0ppm of chlorine sanitizer and unable to reach surface temp of 160F after 4 cycles were ran. PICs and food employees were unable to prime the dish machine. Facility also has high temp dish machine and 3-compartment sink with QUAT sanitizer that were both observed to be in good working order.
PIC contacted ECOLAB rep to see when they could make an on-site visit for repairs. Facility was told to only utilize high temp dish machine and 3-compartment sink to wash/rinse/sanitize until repairs on the dual dish machine have been made.
*At 9:05PM PIC and head chef showed EHS that their high temp disk for the dual dish machine had reached 164.6F. EHS explained that dual dish machine is required to maintain minimum 160F or read minimum 50ppm of chlorine sanitizer at all times when in use to properly sanitize multi-use equipment and utensils. PIC stated he will still see when ECOLAB rep will be able to make on-site visit for repairs.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items cold holding above 41F in the make tables (see temp chart); date labels showed that some of these TCS food items were prepared today, and some were not.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
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)
Observed an opened carton of milk stored inside the WIC without an opened date. Observed a large cambro of french onion soup stored inside the WIC date-marked with a prep date of 7/29. Observed a large cambro of shrimp broth stored inside the WIC date-marked with a prep date of 7/30.
CDI: Food employee voluntarily discarded milk since date opened was unsure, and voluntarily discarded french onion soup and shrimp broth since both TCS food items had surpassed the 7-day window.
REPEAT VIOLATION.
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
|
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 sheet tray of cooked rice cooling inside the WIC not meeting the cooling rate, while the two other cooling items were meeting the rate. Observed facility was putting prepped TCS food items straight into the make tables/lowboy coolers at the make line to cool down. EHS explained that these units are not designed to cool foods down and are only built to cold hold food items at or below 41F.
CDI: EHS reviewed different cooling methods for facility to utilize to ensure every TCS food item is being cooled down within the cooling window.
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 multiple bottles of oils and seasonings stored at the make line without any labels. Observed large rolling bin of white substance (sugar? salt?) in the back dry storage area.
Label all working containers of food. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a container of cooking oil stored directly on the floor at the make line.
CDI: Food employee removed it off of the floor to prevent contamination.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed a heavily damaged #10can stored commingled on the dry storage rack.
CDI: Can was removed so employees do not use damaged can. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed a couple wet wiping cloths stored on cutting boards at make tables.
Ensure all in-use wiping cloths are stored in sanitizer buckets at proper concentrations.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed multiple dry wiping cloths throughout the facility visibly soiled.
Ensure any soiled dry wiping cloths are stored in a manner to prevent contamination. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed a plastic pitcher used as a scoop stored with the scoop handle submerged in the food product, inside a large rolling bin of white substance (salt? sugar?).
Keep all scoop handles stored above the top of the food product to prevent contamination.
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 an in-use knife stored in the crack between make table 2 and the edge of a prep table.
Keep all in-use utensils stored on a clean surface.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed three different containers (metal pan at make line, bain marie near stovetop, plastic pitcher at make table 3 in back) holding in-use utensils stored in water, temping below 135F (see temp chart). Food employees stated that the containers had been filled with water an hour prior.
CDI: Metal pan and bain marie were placed on stovetop to bring temperatures up, and plastic pitcher in the back was refreshed with hot water. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Observed a food employee cloth drying a metal mixing bowl and store it on the clean dish rack.
Ensure employees are trained to not cloth dry multi-use equipment and utensils, and only air dry. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelves inside the WIC and on the dry food storage rack.
Replace rusted shelves.
REPEAT VIOLATION. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 dust and debris buildup on the shelves at the clean dish rack and dry food storage rack.
Increase cleaning frequency. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable.
Observed missing ceiling tile above the dry food rack near the WIC.
Replace missing ceiling tile so to prevent entrance of pests.
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 oil and debris buildup on ceiling tiles throughout the facility. Observed black buildup on the walls at the dish room.
Increase cleaning frequency. |