| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
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 an employee's Bojangle's food stored underneath a heat lamp in the kitchen.
CDI: PIC moved the employee's food to the employee's area to prevent contamination.
REPEAT VIOLATION. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed a food employee wash their hands at the handsink, then turn off the faucets without using a protective barrier.
CDI: PIC educated food employee and reminded him to use a paper towel to turn faucets off; food employee re-washed hands correctly to prevent contamination. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed the triangle blade of the can opener, soiled with food debris. PIC stated that they may have last used it this morning.
CDI: Can opener was removed and taken to dish area to be 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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS food items cold holding above 41F (see temp chart) inside the small lowboy cooler by the make line. EHS observed ambient air temp of the unit was reading 53F. Date labels showed that they were not prepared today. Facility conducts temperature checks of cold holding units, but was not conducted today, so the length of time these TCS food products cold holding above 41F is unclear.
PIC voluntarily discarded all TCS food items inside this unit and called their repairman to have the unit checked out.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
REPEAT VIOLATION.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed a few containers of TCS food items inside the WIC, date-marked with a discard date surpassing the 7-day window; 5 pans of pre-cooked beef (7/08-7/15), 2 pans of pre-cooked Italian sausage (7/08-7/15), and 1 pan of pre-cooked sausage (7/08-7/15). EHS observed these were all labeled by the same food employee, and PIC stated their date-label making system will auto-populate their dates sometimes.
CDI: EHS reminded PIC that all TCS food items that are commercially-made and out of it's original packaging must still not surpass the 7-day window. PIC corrected the discard dates so that all employees are aware of when TCS food items need to be discarded.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one unlabeled spray bottle stored in between the 3-comp sink and the handsink. PIC stated the spray bottle is full of sanitizer.
CDI: PIC labeled spray bottle as sanitizer to prevent contamination.
REPEAT VIOLATION. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable.
Observed loose faucet base at the prep sink.
Repair/tighten faucet base so surfaces are easily cleanable. |
|
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 oil buildup on ceiling tiles throughout the facility.
Increase cleaning frequency. |