| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 a sheet tray full of cooked chicken wings stored directly on top of another layer of cooked chicken wings, on a speed rack inside WIC 2. PIC stated these chicken wings were cooked on Monday and were placed in here to cool down. Observed all other sheet trays on speed rack with cooked chicken wings were also not covered.
Observed two containers of raw hamburger patties and five containers of cut lettuce that were all prepared this morning, left uncovered after cooling window had ended.
Ensure employees are conducting frequent temperature checks on TCS food items that are cooling, so that they are not left completely uncovered inside the cooling units, so as to prevent possible contamination.
CDI: PIC had food employee cover all TCS food items with lids. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed the high temp dish machine unable to reach minimum surface temps of 160F, after multiple cycles were ran.
PIC stated they had the dish machine serviced three weeks ago.
PIC contacted ECOLAB to have repairman come out to check out the dish machine ASAP.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
**PIC decided to voluntarily close the facility while EHS was still on-site at 6:00PM, due to ECOLAB representative not being able to come out within a reasonable time, and volume too high to keep up with multi-use dishes and utensils stacking up at the 3-compartment sink, and lack of single-serve articles to fulfill the high volume of orders and patrons. EHS will still visit within 3 days to check on the dish machine.
**Right before EHS finished typing up the report, repairman from ECOLAB showed up on-site to visit the facility. Repairman stated that he needs to replace the heating element and the thermostat in the dish machine and has all the parts to repair, but due to 6 employees catching up with the dishes that had accumulated during this time at the 3-compartment sink, repairman stated he will come by first thing tomorrow morning at 7:00AM to replace those parts for the dish machine.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed one knife and one pair of scissors soiled with visible debris/residue on the blades, stored in the clean knife box by the dish machine.
CDI: Both items were removed and placed at the dish room to be re-washed/rinsed/sanitized.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed one pan of commercially-prepared packages of queso dip hot holding in the hotbox below 135F. PIC stated that they recently placed the hot foods inside the hotbox very recently, but food employee who reheated the queso was unsure of the exact time it was placed inside the hotbox during the shift.
CDI: EHS observed one package of queso dip that was hot holding towards the back of the pan was temping at 133F, so EHS allowed PIC to reheat the packages to over 165F, before placing back into the hotbox.
*Note: All other food items were hot holding at correct temperatures.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 multiple TCS food items cold holding above 41F in the make table where sandwiches are assembled (at the make line). EHS observed ambient air temp of this cold holding unit was temping at 54F.
PIC contacted repairman right away to have the unit checked for repairs. PIC had food employees voluntarily discarded all TCS food items, since none of these items were prepped today, and the time of last temperature check conducted by employees in cold holding units was unsure.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
Observed a container of grilled chicken and house-made pimiento cheese cold holding in the cooler drawers above 41F (see temp chart). Food employees stated these items were not prepared today or recently taken out to re-stock.
CDI: Both containers were voluntarily discarded by food employees.
Observed a container of deli ham and a container of cooked brisket that were cold holding in another cooler drawer above 41F.
CDI: Both food items were voluntarily discarded by food employee.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
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
Observed multiple sheet trays of cooked chicken wings that were prepared on Monday, without a date mark.
CDI: PIC had food employee create date labels for the chicken wings.
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 .
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 house-made bacon fat stored underneath a prep table at the make line, date-marked with a prep date of 4/10. PIC confirmed it was made 4/10 and should have been discarded.
CDI: PIC voluntarily discarded bacon fat.
Observed a container of re-hydrated sun-dried tomatoes in a cooler drawer that was dated-marked from 4/19. EHS explained that re-hydrated food items fall under the same 7 day expiration window.
CDI: Food employee voluntarily discarded the re-hydrated sun-dried tomatoes.
Observed a container of deli ham date-marked from 4/17 and a container of deli turkey date-marked from 4/19, both stored in cooler drawer 2. PIC stated this was a mistake because they slice their deli meats more often and rarely have deli meats leftover from prep. PIC stated these were sliced/prepared on the same date as the larger containers holding deli ham and deli turkey inside the WIC, which EHS confirmed was correct and had not surpassed the 7 day expiration window.
CDI: PIC created new date labels with the correct dates of prep for these items to avoid confusion.
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 . |
|
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 a stack of commercially made pickles stored directly on the floor inside WIC 2.
Keep all food off of the floor to prevent contamination. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed one sanitizer bucket full of QUAT sanitizer stored under the HH well, reading 50ppm.
CDI: PIC had employee dump out the sanitizer bucket and refresh with properly concentrated sanitizer, which EHS observed was reading between 100-200ppm.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed one soiled dry wiping cloth directly on the cutting board at a prep table.
CDI: PIC removed the soiled wiping cloth. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed a metal mixing bowl used to scoop out frozen pre-cooked fries in the reach-in freezer next to the fryers, stored directly on top of the fries. Observed a measuring cup used to scoop out pre-cooked tater tots in the reach-in freezer next to the fryers, stored directly on top of the food.
CDI: Food employee removed both the bowl and the cup 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 the bottom shelf of the table next to the ice machine tilted (maybe due to the heavy weight holding large containers of soda syrups). PIC stated that they already have a work order in to get this repaired.
Observed the ambient air temp of the make table temping above 41F, after EHS observed almost all TCS food items in this unit temping above 41F (see temp chart). Facility has plenty of other cold holding units, prep tables, and food prepped to continue serving their full menu. All TCS food items in this unit were voluntarily discarded and PIC contacted repairman ASAP to have make table checked out. EHS will make a return visit within 3 days to ensure make table was repaired.
Observed rusted shelves in clean dish rack. Repair rusted shelves. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean.
Observed the sanitizing solution at the 3-compartment sink soiled with food particles.
Maintain all solutions clean. |
|
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 large food spill on the interior floor of the reach-in freezer. Observed the gaskets and the interior walls inside the lowboy coolers with heavy buildup of food debris/residue. Observed dust buildup on shelves throughout the facility. Observed heavy black buildup on one of the plastic strips at entrance of WIC 1 door (to keep cold air in). Observed raw food veggies building up underneath the cooler drawers. Observed the faucets at the 3-compartment sink heavily soiled with debris/residue.
PIC removed the plastic strip with black buildup inside WIC 1 to be cleaned. Increase cleaning frequency throughout facility to prevent contamination and to avoid attracting pests.
REPEAT VIOLATION. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed the doors of both waste containers kept open during time of the inspection.
CDI: Dumpster doors were closed.
Although a shared dumpster, all facilities permitted to use the dumpster are responsible for keeping dumpster well maintained.
REPEAT VIOLATION. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 dust buildup on the vents of the ice machine.
Increase cleaning frequency. |