| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at hand washing sink near register. CDI - PIC obtained paper towels.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher full of water inside hand washing sink near flip top unit. CDI - PIC moved pitcher out of hand washing sink.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal bowl with wet wiping cloths stored inside hand washing sink near 3-comp-sink. CDI - PIC removed and education was given to PIC on proper usage of hand washing sinks. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open box of raw shell eggs stored over wash and unwashed vegetables and fruits in WIC. CDI - PIC corrected storage order by putting raw shell eggs at the lowest point on shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed reheated shredded pork under heat lamp below 135F. PIC stated shredded pork has been under lamps since 9:00AM. CDI - PIC voluntarily discarded food.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed reheated chicken hot holding on counter top below 135F. PIC stated chicken has been on counter since 9:00AM. CDI - PIC voluntarily discarded food. EHS gave out education on keeping foods either cold or hot instead of ambient air holding.
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 . |
|
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 cut tomatoes and shredded mozzarella cheese in flip top unit above 41F. CDI -PIC voluntarily discarded food.
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 .
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken tamales and cooked shredded pork in large plastic bus tub above 41F in WIC cooked yesterday. CDI -PIC voluntarily discarded food.
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
|
1.50
|
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 in WIC items beyond 7 datemarking; cooked chicken stew and pork stew, cooked chili sauce, cooked chicken with cheese, cooked salsa roja, cooked pork. CDI - PIC voluntarily 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
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed opened first aid supplies and employee medication stored among single service and package foods on storage shelf. CDI - PIC moved items to office.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two secondary spray bottles without any form of identification. CDI - PIC could not accurately identify chemicals and voluntarily discarded both bottles. |
|
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 cooked pork tamales actively cooling at ambient air. PIC stated food was cooked 1hour ago. CDI-PIC moved food to WIC and reportioned food into smaller containers to quickly cool food down to 70F. See temp chart.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead insects throughout kitchen around cooking equipment.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insects crawling on walls, floors, and hand washing sink throughout kitchen. Pest control services facility monthly. Increase frequency of visit and patching holes throughout facility. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged handle of plastic spatula not able to be cleaned properly. CDI - PIC voluntarily discarded spatula.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed wooden spoon flaking pieces of wood with deep groves and score marks. CDI - PIC voluntarily discarded.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed mortar and pestle use to prepare food with porous surface and deep groves not allowing for proper cleaning. CDI - PIC voluntarily discarded. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 floor tiles missing by prep sink area and large size hole in wall behind storage rack near chest freezer. Several quarter size holes throughout walls and ceilings in kitchen. Holes need to be patched and wall damaged needs to be repair.
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor to wall joint in WIC missing and detaching.
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 ceiling tiles and walls near 3-comp-sink with food stains and food splash. Increasing frequency of cleaning. |