| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 one (1) large container of reheated pot pie mix, cooling while covered in plastic wrap, prepared at 1:47 p.m., in WIC at temperature of 69F and between 70F at 3:51 p.m. CDI - PIC ventilated pan of pot pie mix; item was observed cooling effectively after ventilation. EHS provided Cooling charts for ambient and two step cooling 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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
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 one (1) squirt bottle of mayonnaise with no effective labeling. |
|
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 one (1) scoop, stored in coleslaw cold holding at serving line, with handle contacting food. CDI - EHS removed item without making barehand contact, and PIC rotated to 3 compartment sink for corrective wash, rinse, and sanitize. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately six (6) recently sanitized yellow plastic pans wet nesting while drying. CDI - EHS separated out the wet pans and stacked them in a way to allow for effective air drying. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
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 minor rust accumulation on drying racks of warewashing area, as well as back corner dry goods storage shelving. Replace or resurface non food contact surfaces as needed to keep storage smooth and easily cleanable. REPEAT. |
|
49
|
0
|
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 accumulation of food soil in reach in standing freezer floor, as well as fryer side shelving. Observed minor food soil on rails and interior portions of hot boxes. Clean as needed to prevent accumulation of soil on non food contact surfaces. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed accumulation of several trash bags (more than ten (10) and semi broken down boxes (approximately five) in piles at rear of kitchen area. Dispose of accumulated trash as needed to prevent heavy accumulation in food service area.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard and primary dumpster without drain plugs in place. Contact waste management company to replace missing drain plugs. REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 small holes in walls at back area handwashing station, grill and fryer area, and female restroom, wherein wall appliances and fixtures (such as soap or paper towel dispensers may have been installed) Cover and/or fill in holes to make walls smooth and easily cleanable.
Note: observed minor food soil on floors of kitchen area. Clean floors as needed and with enough frequency to prevent food soil accumulation. |