| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
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 watermelon in produce prep room. Observed open employee beverage stored over single-use items. CDI-Employee stopped eating in prep area and employee beverage was voluntarily discarded by PIC. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed blueberries stored over RTE, washed, cut strawberries. CDI-PIC washed berries and placed back in WIC. |
|
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 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 . Observed cut melon, cut on 1/14 and 1/15 in cold holding above 41F in grab and go area. CDI-PIC voluntarily discarded all RTE TCS foods that were prepared on previous days that were above 41F. VR required within 3 days to ensure TCS foods are maintained in cold holding at 41F or below. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed concentrated floor cleaner stored over a box of apples. CDI-PIC relocated cleaner to prevent contamination with food. |
|
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 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 Observed various types of cut melon and TCS salad bar foods in cooling process with ineffective cooling methods. Cut melon was tightly sealed, stacked, and placed in grab and go displays at 50F. TCS salad bar foods were tightly wrapped and stacked on rolling cart in WIC. CDI-EHS discussed improved cooling methods and TCS foods were vented and cold air flow was improved. Cut melon in grab and go displays was moved to WIC and uncovered. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee peeling oranges and not washing prior to peeling process. CDI-Employee washed remaining oranges prior to peeling. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
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 single-use lids stored directly on the floor in prep room. CDI-Lids were moved to shelf. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household crock pots in produce area. These are only used for special/seasonal events. Ensure only NSF/ANSI equipment is used, except for exceptions. |