| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
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
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed one food employee (who was working the fryer station) who had gloved hands, and using those gloved hands to grab the raw marinated chicken wings from a bus tub, to then place them into the fryer, then proceed to go to the handsink and wash his hands while still donning the same single-use gloves that he used to touch the raw chicken, to then remove the fryer baskets of fried chicken and place the fried chicken into a different bus tub.
CDI: EHS explained the situation to the head cook, and he educated the food employee who removed his gloves and EHS observed proper handwashing. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed food employee working the fryer station insufficiently cooking the raw chicken wings and drumsticks to the required internal temperature of raw poultry (below 165F). EHS asked food employees if they take final cook temps during their shift, to which they replied that they do not. PIC stated that they usually cook the chicken well-done and EHS advised that the food employees get into the habit of taking final cook temps to ensure that the minimum internal temps of all raw animal proteins are being met.
CDI: Head cook immediately re-fried the entire batch of chicken wings/drumsticks and EHS observed internal temps to be above 165F (see temp chart). |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 a container of cooked pork inside lowboy cooler 2, with a prep date of 5/16.
CDI: Cooked pork was voluntarily discarded since the time/temperature window had surpassed.
Observed a container of grilled chicken that was date-marked with a prep date of 5/26, but temping at frozen inside the WIC.
CDI: EHS explained date-marking rules for TCS items that are thawed before serving; PIC created date label of thaw date to depict when the 7-day window started again.
Observed a container of fried chicken date-marked with a prep date of 5/26, but temping above 32F inside the WIF. PIC stated food employee must have labeled with wrong date, and was actually prepared today.
CDI: PIC created new date label.
REPEAT VIOLATION.
*Note: This facility has been marked out of compliance for date-marking for the previous 5 consecutive inspections. EHS is implementing a 30-day Risk Control Plan for facility on date-marking, so that long-term compliance can be obtained.
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 .
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed a container of housemade spring rolls made with TCS ingredients that were not date-marked, stored in the reach-in cooler. Head cook stated they made these yesterday.
CDI: Food employee created date label for spring rolls.
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 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 an unlabeled spray bottle stored on the chemical rack next to the 3-compartment sink. Head cook stated the liquid in this spray bottle is degreaser.
CDI: Food employee labeled spray bottle as "degreaser." |
|
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 three 5-gallon buckets of Kikkoman soy sauce stored directly on the floor, next to the back prep sink.
Keep all food products off of the floor to prevent contamination. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed a deli container used to scoop "salt wing" from a large bin, stored commingled in the non-TCS food product.
Keep deli containers out of the non-TCS food products to prevent contamination.
REPEAT VIOLATION. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean cutting boards stored directly behind the faucets at the 3-compartment sink, where a stack of soiled multi-use equipment and utensils had been piling up.
Keep all cleaned equipment and utensils stored in a clean area to prevent contamination. |
|
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 rusted shelves inside the WIC. Observed rusted shelves at the dry storage rack.
Repair/replace rusted shelves. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 soiled gaskets and buildup on interior surfaces inside lowboy cooler 1. Observed a pool of standing water inside lowboy cooler 2. Observed soiled gaskets and buildup on interior surfaces inside the standing reach-in cooler. Observed dust buildup on the ceiling inside the WIC.
Increase cleaning frequency. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed handsink inside the unisex bathroom needing to be re-caulked.
Re-caulk handsink.
Observed water leak at faucet from the 3-compartment sink.
Repair water leak.
REPEAT VIOLATION. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed no covered waste bin inside unisex bathroom.
Obtain covered waste bin for the proper disposal of sanitary napkins. |
|
55
|
1
|
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.
Observed food debris accumulating on the WIF floor.
Keep floors clean.
REPEAT VIOLATION.
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 the bottom of the back screen door damaged, exposing a hole at the bottom of the screen.
Repair door to prevent entrance of pests into facility. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee's hat stored on top of a large bin of "super corn starch."
Keep employee possessions stored away from all food products to prevent contamination. |