| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observation: EHS observed food employees exit the facility to the dumpster area and return to the kitchen without washing their hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observation: EHS observed pad locks in the hand sink.
CDI: Locks were removed from the hand sink. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observation: EHS observed raw potatoes and broccoli stored under raw meat in the meat department WIC.
EHS observed strawberries stored in a crate with raw meat in the meat department walk-in freezer.
CDI: PIC corrected storage order.
If this item is not in compliance on the following inspection, Facility will be placed on a Risk Control Plan and permit action may be taken if storage order is not corrected.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Observation: EHS observed raw meat stored directly on the shelves of the walk-in freezer. |
|
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.
Observation: EHS observed dirty utensils and pans stored as clean.
CDI: Items were removed and taken to the dish pit to be W/R/S.
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
Observation: EHS observed food debris in the microwave. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observation: EHS observed a cooked rotisserie chicken in the meat market displays case holding temperature at 124F.
CDI: PIC voluntarily discarded the chicken.
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
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observation: EHS observed several spray bottles throughout the facility that were unlabeled.
CDI: PIC labeled all spray bottles.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observation: EHS observed chemicals stored with dry goods on the dry storage rack.
CDI: PIC removed the items. |
|
33
|
0.50
|
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
Observation: EHS observed a pan of jalapeños cooling in ice on the counter holding temperature at 111F at 12:42 PM. EHS temped the item again at 1:30PM and it read at 105F.
CDI: PIC moved the product to shallow pans and left uncovered and placed in the WIC.
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
Observation: EHS observed fish thawing in the 3-compartment sink with ice but no running water.
CDI: EHS provided education and PIC turned on the water in the sink. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observation: EHS observed raw chicken and raw beef stored on the floor in the kitchen.
CDI: Food employees moved items so that they were at least 6 inches off the floor.
Observation: EHS observed food stored on the floor in the WIF. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observation: EHS observed food employees without a head covering prepping food in the kitchen. All employees who are prepping food in the kitchen must wear a head covering. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observation: EHS observed wet stacking on metal pans in the clean storage area. |
|
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.
Observation: EHS observed a broken shelf in the WIF. Repair. |
|
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.
Observation: EHS observed litter/debris outside around the dumpster area. Clean area. |
|
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.
Observation: EHS observed food debris on the floor in the WIF. General cleaning needed around the facility.
No point escalation, improvement observed. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee food stored in meat market on shelves and on shelves in the main kitchen.
CDI: PIC labeled the containers for personal employee use. |