| 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 employee eating while standing in front of stove with food prep occurring. CDI - EHS asked employee to relocate to an area away from food and food prep areas. Employee moved to computer desk by back door before resuming meal. No contamination of food, equipment, or utensils was observed. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed piece of white solid debris on top of ice in ice machine. CDI - PIC used ice scoop to remove and discard debris. No other contamination was observed. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers and onions stored over container of sauce in WIC. Do not store unwashed produce over ready-to-eat food.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large tub of pasta in WIC at 48 F. PIC stated that pasta was cooked last night. CDI - PIC voluntarily discarded pasta.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in prep top such as Italian sausage, olives, and cooked mushrooms above 41 F. Observed salad in grab n go above 41 F. See temp chart. CDI - PIC voluntarily discarded olives and mushrooms stored in prep top overnight. PIC moved Italian sausage to WIC to rapidly cool since it had been taken out of WIC and placed in prep top approximately two hours prior. PIC placed salads on TPHC with time stamp and completed TPHC template provided by EHS during inspection.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
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 items in prep top such as mozzarella cheese and Italian sausage without date mark. PIC stated that any of these items that are left at closing are kept in the prep top overnight or moved to WIC. Observed baked ziti that was cooked last night in WIC without date mark. PIC voluntarily discarded Italian sausage. PIC knew open/cook dates for mozzarella cheese and baked ziti and date marked items. All other items were observed with appropriate date marking.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed steam table items such as potatoes and meatballs held on TPHC without written procedures. CDI - EHS provided procedure template to PIC which was completed during inspection. Time stamp was added for item cook times.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf. Observed pizza and stromboli held on TPHC without time stamps. Food had been cooked 30 minutes prior so a timer was started for the remaining time. |
|
33
|
0
|
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 pasta cooked last night in large plastic tub in WIC at 48 F. CDI - PIC voluntarily discarded pasta and will use shallow open metal pans to rapidly cool food in the future.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed packaged cut spinach thawing in container of water in prep sink. The lowest temperature the prep sink was able to reach was 74 F. Spinach was temped at 44 F. CDI - PIC moved spinach to WIC to rapidly cool to 41 F since it had been removed from WIC, still frozen, approximately 2 hours prior. Thaw frozen items fully submerged under running water at 70 F or below, or thaw items in WIC. |