| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed missing handwashing sign by back hand sink. CDI - EHS provided PIC with hand washing signs. (0) |
|
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 Observed chorizo and cooked onions above grill sitting at room temperature. PIC stated these items are used for tacos and heated to order. EHS observed these TCS foods under 135F (see temp chart). CDI - PIC stated items will be held on time moving forward. PIC verified cook time with food employee and placed four hour hold sticker for each item. EHS provided TPHC form for items. (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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 cooked chicken tenders held in RI cooler next to make unit above 41F (see temp chart). EHS observed ambient temperature of unit at 46F. PIC stated repair technician will be contacted for repairs. Chicken was voluntarily discarded. All other TCS foods were moved to WIC for storage. 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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 three containers of cut tomatoes in WIC and salsa prepared today in reach in of make unit without proper date marking. CDI - PIC verified prep time with food employee and EHS allowed PIC to label items with correct date. (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 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. EHS observed all items in top portion of make unit held on time. EHS observed proper time stamps but written procedure failed to include all items held on time. Facility has added numerous items to TPHC but have not reflected correctly on form. CDI - EHS provided new TPHC forms and assisted PIC in filling out.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P EHS observed two containers of shredded cheese in reach in cooler. PIC stated these items were prepared earlier in the morning and were cooling. A second PIC arrived and stated these items are actually held on time and showed EHS the time stamps on sticker. EHS stated that items placed on time shall start at 41F and cannot begin when actively cooling. EHS stated item would need production time as start time to account for when the food was removed from cold holding. PIC stated they were unaware of procedures. CDI - PIC verified time cheese was cut, PIC removed cheese from time, and placed in WIC to cool within time parameters before placing on time. (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 spray hose and container by back prep sink area. Container was unlabeled; PIC stated this container was filled with floor cleaner. CDI - PIC labeled container. (0) |
|
33
|
1
|
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 EHS observed numerous items actively cooling in large covered containers. EHS observed no temperature change after 30 min. CDI - PIC removed lids and portioned cooling foods into smaller containers to effectively finish cooling within time parameters. REPEAT. (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
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish thawing in WIC labeled to be remove from ROP when thawed. EHS observed fish thawing still in ROP. CDI - PIC removed fish from ROP to continue thawing. (0.5) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 container of flour stored on floor in back prep area. CDI -PIC moved flour sic inches above floor. (0) |
|
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. Observed gaskets in disrepair for two door RI in front of grill. Replace. (0) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. EHS observed burnt wall covering behind steam well, flooring throughout kitchen missing grout or tiles, holes present in wall by dish machine, and AC vent above dish machine corroding. Repair. REPEAT. (0.5) |