| 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. Observed heavy food debris and residue accumulation in back handsink and food debris accumulation in front handsink near dish pit. CDI- EHS discussed handsink usage with PIC, PIC had employee clean out sinks. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed box containing lemons with heavy buildup, and a box containing tomatoes with white buildup stored in 2D standing glass RIC. CDI- PIC voluntarily discarded items and removed remaining items to different pans to prevent further contamination. |
|
15
|
1.50
|
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. Observed raw steak being stored over RTE eggrolls and crab meat in 2D standing RIC, observed raw mussels stored over RTE foods in 3D prep unit. CDI- PIC rearranged storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken over raw steak and raw shrimp in WIC, raw chicken over raw steak on sheet pans in WIF. CDI- EHS discussed storage order with PIC, PIC rearrange storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 raw salmon and raw teriyaki chicken stored in 2D low RIC temping above 41F. EHS observed an ambient temp of 55F, PIC stated that a work order had been put in for the unit. TCS items in unit were removed to be rapidly cooled in WIF. VERIFICATION REQUIRED.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed food employee’s person medications stored on shelf above flip top. CDI- PIC instructed employee to remove item to designated area away from food prep. |
|
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 multiple TCS foods throughout facility cooling at rates below .12F/min, stored in deep densely packed pans, tightly wrapped, and placed in units meant for holding and not for cooling. CDI- EHS discussed cooling methods with PIC, PIC removed tightly fitting lids, removed items from units to rapidly cooled in WIF, and removed densely packed items to shallower pans to allow for more effective cooling.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 cleaver and spatula stored in between grill and fryer on cookline, and between unclean rails of cart on cookline. CDI- PIC had food employee remove items to be w/r/s.
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 large metal bowl used as scoop stored in marinated chicken in WIC. EHS discussed using a utensil with a handle to prevent potential contamination. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs missing on 2 of the 3 outdoor receptacles. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Provide required lighting intensity. Observed lighting in WIF below 10 foot candles. Increase lighting in unit.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee storing personal phone on prep table. Food employee had phone stored above prep table while active in food prep. CDI- PIC had employee remove item to designated area. |