| 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 food handler preparing raw chicken immediately transition to the walk-in cooler to grab container of ready to eat soup. CDI - Employee educated on hand washing before transitioning tasks followed by proper hand washing practices. -2- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand towels available at female restroom. CDI - PIC replenished area with disposable towels. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed dish machine pulling sanitizer at 0 PPM. Upon further investigation, the source bucket was empty. New sanitizer bucket was added, however, sanitizer is still pulling at 0 PPM. Equipment repair specialist from Ecolab contacted to assess repairs and ETA is by end of day. Facility will utilize single service utensils only until repairs completed. -1.5-
Verification visit is required.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed 1 deep bucket of chicken soup at 91 F with only 30 minutes left of cooling. Also observed 1 container of cooked plantains cooling since 11:00 AM at 81 F. CDI - Active stirring and fresh ice bath added to chicken soup which cooled down to 68 F after 15 minutes; PIC voluntarily discarded plantains due to not meeting proper cooling time and temperature parameters. -1.5-
Cooling time and temperature discussed with PIC and food employees, all acknowledge the time and temperature windows allowed for cooling hot foods -1.5-
For more information please visit: http://meck.co/FoodSafety 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. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date labels on salsa made yesterday in the walk-in cooler and prep reach-in unit. CDI - PIC properly date labeled products. -0-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
24
|
1.50
|
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. Observed TCS applicable foods recently placed held on TPHC without start/end times. CDI - Start and end times recorded on log by PIC.
3-501.19(B)(4)(5) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. - P. Observed TCS applicable foods being held on TPHC past 4 hour time limit (8:00am-12:00pm). CDI - Foods discarded per instruction. -1.5- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable chemical substance in spray bottle. CDI - Bottle identified as disinfectant for tables and labeled.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed gas lighter stored with Goya seasoning packets in food container. No physical evidence of contamination observed. CDI - Lighter removed. -0- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 1 deep plastic container of chicken soup at 91 F cooling unattended in shallow ice bath with only 30 minutes left of cooling. Also observed 1 deep container of cooked plantains cooling in the reach-in unit since 11:00 AM, temped at 81 F. CDI - Active stirring and fresh ice bath added to soup which cooled down to 68 F after 15 minutes; PIC voluntarily discarded plantains due to not meeting proper time and temperature cooling parameters. -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. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed plantains and french fries in their original packages left thawing on prep table adjacent to fryers. CDI - Proper thawing methods discussed and action was corrected by transferring into nearby reach-in unit. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small bowl being stored in rice. Observed plastic container used as a scoop stored in salsa picante in the WIC.
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 plastic container used as scoop stored in sugar in dry goods bin. -0-
*** Ensure scoops that are used have a handle. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed broken door handles on reach in freezer. Repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves and discoloration that cannot be effectively cleaned and sanitized. Replace. -1- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food handler wash hands at 3-compartment sink. CDI - Food handler re-directed to hand washing station. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 missing edging tiles by back door. Points scaled back due to improvement. -0.5- |
|
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. Observed employee purse and sweater stored on shelving unit with canned goods. -0- |