| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed one food employee actively washing dishes at the 3-compartment sink unable to name any symptoms or illnesses required to report to the manager. This food employee stated he left the company for a year and recently came back to work for the company. PIC stated that all of the food employees sign the employee health agreement when they are first hired, and EHS observed that they had signed copies from their staff.
CDI: PIC showed food employee where the employee health policy stating symptoms and illnesses are posted on the WIC door, went over it with him, and EHS advised to re-iterate the employee health policy frequently and ensure training is done with staff so they are well aware of it. EHS also provided PIC a hard copy of updated employee health policy from the county.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed one food employee wash their hands at the handsink, then turn off the faucets without a protective barrier.
CDI: EHS brought this to PIC's attention and PIC reminded food employee of proper handwashing procedures, and food employee re-washed their hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed the QUAT sanitizer filled at the sanitizer basin of the 3-compartment sink, reading at 50ppm. EHS observed on manufacturer's label that the QUAT sanitizer shall be maintained at least 150ppm to be deemed effective.
CDI: PIC had food employee dump out the sanitizer basin and refilled with properly concentrated QUAT sanitizer, which EHS observed was reading 400ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 large metal pan of tuna salad stored inside the cold holding display case that was prepared at 8AM or 9AM this morning. PIC and food employees were unsure of exact time of prep. Regardless, tuna salad did not cool to 41F within the 4-hour cooling window, as the time of EHS's observation of this TCS food item was 1:53PM.
CDI: PIC had food employee voluntarily discard tuna salad.
REPEAT VIOLATION.
*Note: This is the third consecutive time the facility has been marked out for cooling violations. If observed out of compliance again during the next routine inspection, then EHS will implement a Risk Control Plan so that the facility can gain long-term compliance for cooling.
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 . |
|
28
|
0
|
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 one spray bottle of multi-surface cleaner stored on a storage rack behind the 3-compartment sink, where the label written with the cleaner name was visibly rubbing off and hard to tell what was written.
CDI: PIC re-labeled the spray bottle with a sharpie to clearly identify the toxic material. |
|
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 large (deep) metal pan of tuna salad that had not cooled down to 41F within the cooling window. The pan was covered with seran wrap, and stored inside the display case to cool down.
CDI: PIC had food employee voluntarily discard the TCS food product, and EHS went over proper cooling methods with PIC and food employees to ensure that TCS food items always meet cooling window.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed two unlabeled spray bottles stored near the handsink full of clear liquid. PIC stated that these spray bottles contain water, which they use to spray down the bread as a part of their baking method.
CDI: PIC had food employee label bottles as "water" for easy identification.
Observed one large cambro full of white food ingredient, unlabeled and unclear if it was sugar or salt, stored on the bottom shelf of a prep table. PIC stated that it is sugar.
Observed one large cambro full of cornmeal, unlabeled, stored on the bottom shelf of a prep table.
CDI: PIC created labels for both cambros to easily indicate what the food products are. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a few flies throughout the premises. PIC stated they have a pest control company for routine maintenance.
EHS advised bringing this to pest control representative's attention to better control flies. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 four cases of frozen bread stored directly on the floor inside the WIF. PIC stated they did not receive any deliveries today.
CDI: PIC removed cases off of the floor and onto shelves to prevent contamination.
Observed two cases of beef and one 5-gal bucket of commercially-made pickles all stored directly on the floor inside the WIC.
CDI: PIC moved all food off of the floor. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple stacks of metal pans that were wet-stacked and stored at the clean dish rack.
CDI: Pans were separated to allow proper air-drying. |
|
45
|
0
|
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 one case of single-use clamshells stored directly on the floor, next to the handsink by the office.
Keep all single-use articles stored off of the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed one make table stored in the back near the office entrance door, that was out of order. PIC stated that they currently have a work order in to have it repaired.
Observed rusted shelves throughout the facility.
Repair/replace all above mentioned items.
REPEAT VIOLATION. |
|
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 soiled interior walls and surfaces inside the cold holding display case. Observed heavy dust buildup on non-TCS food storage rack.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed small water leak at the faucet base of the 3-compartment sink.
Repair water leak. |