| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee working with raw shrimp then change gloves to go to work with RTE food without washing hands. -CDI- EHS educated PIC on when to wash and food employee removed gloves and washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- PIC educated food employee on using a barrier to turn off faucet and food employee properly rewashed hands. -0- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed the majority of items on hot holding steam table with no protective covering. (Steam table located next to handwashing sink- high risk of contamination). Per PIC, there is normally a barrier there but it was taken down during remodeling and hasn’t been replaced. -CDI- PIC placed lids on items.
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 ground turkey stored behind ground beef in cold drawers. Observed raw pork stored over veggie burgers in WIC. -CDI- PIC corrected storage order. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed in-use spatulas on the line, when EHS asked PIC when was the last time items were changed, PIC stated at around 11a this morning (it was after 3 at this time). -CDI- EHS educated PIC on changing items every 4 hours and PIC replaced spatulas with clean ones. -0-
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed black beans prepared around 10 this morning at 128F (time was 2:00p). Observed 2 containers of chili prepared at 10 this morning at 78F. Observed pimento cheese prepared yesterday between 43-45F. Observed gravy (containing onions and mushrooms) prepared this morning at 67F. -CDI- PIC voluntarily discarded items. -1.5-
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 .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed sliced cheeses prepared about 3.5 hours ago at 42-44F. Observed raw shrimp prepared today about 3.5 hours ago between 57-63F. -CDI- PIC placed items in freezer to rapidly cool down.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 shrimp in buttermilk in lowboy at 46F. Observed housemade chipotle mayo, chicken rolls, spring mix and housemade horseradish sauce in prep unit above 41F. Observed ambient air of unit at 46F on far right side. Observed onions in milk on ice above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. Refrigeration company arrived while EHS was present and cleaned radiators. Ambient air of lowboy unit was at 39F before EHS left. Both prep unit and lowboy doors are not properly closing. -1.5-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed no date marks on housemade parsley dressing (contains fresh garlic and oil) and housemade cherry yum yum (contains condensed milk) in sauce coolers. -CDI- PIC properly date marked items. -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 . |
|
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- Observed spray bottle with missing label. Per PIC, contents were sanitizer. -CDI- PIC properly labeled items. -1- |
|
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 several items prepared today and 2 pimento cheese containers prepared yesterday that did not meet cooling parameters. Observed sliced cheese and raw shrimp prepared today that would not have reached cooling parameters without EHS intervention. Items were stacked on top of each other, in large containers and/or covered. -CDI- EHS educated PIC on cooling methods and PIC discarded items that did not reach cooling parameters and placed other items in freezer to rapidly cool down. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit. -Pf- Observed PIC’s thermometer with <2F difference in temperature. -CDI- PIC had another accurately calibrated thermometer in office available for use.
For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed air thermometer in prep unit not properly functioning. -CDI- PIC provided a new one. -0- |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 some sauce bottles in prep unit containing housemade sauces with no labels. Observed multiple bottles of housemade sauces in WIC with no labels. Observed flour and sugar with no labels. **REPEAT** -1- |
|
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. Observed wet stacking with dishes stored as clean. -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 doors not properly closing at lowboy and prep units causing internal temperatures and items of TCS items to increase. Repair or replace. -0- |