| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed one (1) employee single service cup with lid and straw stored above kitchen entrance hand sink, on high shelving, above adjacent prep table and clean utensil storage. CDI - EHS rotated cup to nearby, pre existing employee drink storage shelf. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed two (2) handsinks (grill line hand sink and one female restroom hand sink) without proper handwashing signage. CDI - EHS provided hand washing signage to PIC in English and Spanish; PIC affixed signs to kitchen grill handsink and EHS affixed signage to female restroom handsink). No other handwashing or handsink availability violations were observed at time of inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) open commercial container of duck fat (with raw food handling instructions) stored over ready to eat cheeses in downstairs 2 door RIC. Observed opened three (3) open RTE food items (frozen corn, tortillas) stored below raw animal proteins (ground beef bins, repackaged raw shrimp) in walk in freezer.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) cartons of unwashed produce (strawberries and blueberries) on trays above ready to eat food (pretzel bites) in WIC.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two (2) double stacked pans (salad lettuce in spring mix bin, chopped green onions in spring mix bin) in salad prep top unit.
CDI - EHS discussed storage conditions with PIC; storage order was adjusted at points of cold holding to prevent potential contamination. EHS placed double stacked food pans into salad unit lower storage. EHS provided storage order guides for reach in coolers and WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of household ant spray at downstairs chemical storage. Per conversation with PIC, facility is under contracted pest control. EHS observed no signs of excess or uncontrolled pest entry. CDI - PIC voluntarily disposed of unapproved pesticide. |
|
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 recently cooked Brussels sprouts cooling in prep sink under draining, running water (draining through large colander bowl) with ice wand placed on sprouts. EHS observed minimal cooling of sprouts under these conditions. CDI - PIC directed employee to don gloves, place sprouts on pan, and place in downstairs walk in freezer to improve cooling. EHS provided PIC with cooling charts for RTE and cooked food items.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed two (2) bins of boiled eggs in WIC stored in direct contact with ice and/or ice water.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one (1) heavily dented can of green beans intermingled with stored other, intact canned goods in dry storage.
CDI - EHS and PIC discussed proper storage conditions of food items, including long term storage in water and ice. PIC pulled dented can and set below with employee drink storage at downstairs prep table, to be set aside for a vendor credit.
Note: EHS observed actively dripping ceiling tiles adjacent to prep top stations, as well refrigeration line in walk in freezer, stored above frozen pan of presumably previously dripping coolant, stored above food. No contamination of food by these conditions (ceiling leaks, leaking water line) was observed at time of inspection; facility shall act to prevent potential contamination from these sources. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaged in minor food prep (Plating TCS foods and sauces with gloves, placing Brussels sprouts on trays, etc.) with no effective hair restraints. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
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 one (1) to go single service sauce cup stored in labeled grill side salt bin. CDI - EHS donned glove and removed single service article. Utilize utensils with handles. |
|
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 damaged two (2) damaged floor tiles in downstairs prep areas (beneath slicer prep table, and clean dish rack). Observed three (3) actively dripping ceiling tiles (salad prep top unit, fryer prep top unit, and private room). Repair and maintain floors, walls, and ceilings throughout facility. REPEAT. |