| 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 frontline employee using handsink to rinse wiping cloth. CDI- EHS discussed handsink usage with PIC. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees using soiled wiping cloth to wipe off soiled gloves. CDI- EHS discussed glove usage with PIC, PIC had employees discard and replace gloves due to working at same task. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 black beans, raw beef, and raw chicken temping above 41F after being prepped in the morning, outside of the 4 hour parameter. CDI- PIC voluntarily discarded all TCS items that did not properly cool.
For more information, please visit: www.meckncgov/foodsafety 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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 pastor, carnitas, chorizo, and other TCS foods incorrectly labeled in low RIC. PIC stated items are brought out of freezer as needed but date on container has not been changed to reflect when TCS food was originally prepped or unpackaged. Correct date of prep was on container in freezer. CDI- EHS discussed date marking with PIC, PIC had correct dates marked on containers in low RIC.
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
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle with yellow chemical, one spray bottle with purple chemical, both unlabeled. CDI- PIC had bottles labeled after identifying chemical with employee. *REPEAT* |
|
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 TCS foods unable to cool in standing glass RIC due to an ambient temp above 41F. TCS foods in WIC not cooling effectively due to internal temp of WIC being higher than 41F due to door being continuously opened during prep, being densely packed in deep pans, and having tightly fitted coverings not allowing for proper cold air flow. CDI- EHS discussed effective cooling methods with PIC, PIC removed items to be cooled in low RIF and standing RIC units, and see item #20.
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 |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw steaks being thawed on prep counter. CDI- EHS discussed approved thawing methods, PIC removed item to be submerged under running water.
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 ROP fish being thawed with packaging still intact. CDI- EHS discussed proper safe food handling instructions with PIC, PIC had food employee remove fish from reduced oxygen environment. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed drill used for refried bean prep being used in facility, not of smooth and easily cleanable material, not free of unnecessary ledges and crevices, and not designed for easy cleaning or maintenance. Remove and replace item. |