| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated that employees are not required to undergo health training. Chefs at the catering facility are required to take their servsafe managers course. PIC stated that employees are not required to do health training videos or sign a health agreement. CDI- EHS provided facility will a copy of an approved employee health policy.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near dry storage was blocked with a table. CDI- Table was removed so that the sink was made accessible.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the hand sink near the dry storage area had no paper towels. CDI- PIC replaced paper towels. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine had 0ppm of bleach sanitizer. CDI- PIC replaced bleach bucket and dish machine tested at 150ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers that were stacked in clean dish storage with visible sticker residue present on food contact surface. Observed multiple bus tubs with dirty utensils under prep tables. Observed deli slicer stored as clean with visible food debris present. CDI- Items were taken to dish area to be w/r/s.
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 . |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P EHS observed steaks in the facility and inquired about cooking process. PIC stated that steaks are tenderized with meat mallet and that all beef steaks served are cooked to 120F then cooled and reheated to 165F when needed. CDI- EHS did not observed cooking process during inspection. EHS advised that facility shall discontinue non continuous cooking. EHS provided facility with a copy of the non continuous cooking application and PIC stated that they will fully cook (155F) all steaks the first time without interruption until the letter has been approved. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 multiple foods throughout the facility that were beyond their 7-day date marking period. Milk, eggs salad, cooked pasta (x2) chicken salad, chim churey (x4), Kugel (x3 pans) were found to have no date mark. The following items were found to be out of date:
- Hot pickled onions prep date (9/24)
- caramelized onions ( 9/25)
- pimento cheese (9/25)
- Chicken Tika ( 9/23)
- sliced tomatoes (9/25)
CDI- PIC voluntarily discarded the products that were out of date and EHS allowed facility to date items that were prepared in the last day. Facility will be placed on a RCP for date marking. **REPEAT**
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 facility holding herb butter out of temperature. PIC started that they are holding the butter out for 4 hours then it will be discarded or given to catering order. EHS observed that facility was not using time label and items were not discard after the 4 hours. CDI- EHS emailed PIC a copy of the TPHC form to be completed.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes stored on freezer floor. -CDI- PIC relocated items. **REPEAT** -1- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops with no handles stored in brown sugar and in flour. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple plastic/metal containers and metal pans stacked in clean dish storage nested wet. CDI- Items were taken dish pit to be w/r/s. **REPEAT** |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 item stored on floor in back storage area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
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 multiple plastic utensils and a cutting board that were damaged and no longer smooth and easily cleanable. CDI- PIC voluntarily discarded items. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed carpet in dry storage and RIC areas. **REPEAT** |