| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink being stored on top of cooler where eggs are cooked. CDI: Employee removed drink and placed on bottom shelf away from food contact surfaces and equipment and utensils. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed eggs cooked and cooled by facility being held in hot holding unit at 98F on service line. PIC stated eggs were placed in unit approx. 10 minutes prior to be reheated. Eggs were checked after 1 hour and 45 minutes from time eggs were placed in unit and had only reached 146F. CDI: EHS provided education to PIC that unit is designed for hot holding and not reheating and PIC placed eggs in merry chef oven to reheat to 165F before placing back in hot holding unit. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed 3 containers of shredded cheese and a container of sliced jalapeños from a can being held in prep reach in cooler below egg cooking station and containers of sliced turkey, brisket and pastrami being held in prep flip top cooler all above 41F. See temp chart. CDI: PIC placed deli meats in WIC to rapidly cool as she measured temperature approx. 3 hours prior and were below 41F. Shredded cheese was voluntarily discarded. REPEAT |
|
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 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 . Observed an open bag of turkey sausage and an open bag of pork sausage in WIC with no date marking. CDI: PIC voluntarily discarded items as she was unsure of date they were opened. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects throughout back prep area. REPEAT. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed an open box of single use paper plates being stored under prep counter in which build up of debris was observed on plates. Keep box closed or move box to an area where the plates are not exposed to food debris or other contamination. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelves above 3 compartment sink used to store clean equipment. Clean as needed. REPEAT |
|
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. Observed several tiles with worn away grout throughout kitchen and a missing panel on wall next to prep counter closest to bagel oven. REPEAT
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. Observed build up on floors throughout kitchen. Clean as needed. |