| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
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
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed food employees with limited knowledge about health policy and food born illnesses. EHS discussed and educated employees about exposure, restrictions. PIC will ensure all food employees are informed about health policy. EHP poster provided at the time of inspection -0 pts- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed high temperature dishwasher is not reading at least 160F on the dish plate. PIC will call the service person to fix the issue. At the meantime, dishes can be washed in the dishwasher, BUT will need to be sanitized at the 3 compartment sinks until it fix. VERIFICATION NEEDED within 3 days (9/15/23)
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. Observed metal pans still have food residues on them stored clean on shelving. CDI- PIC take all dirty pans to be wash, rinse, sanitize again during inspection. -1.5 pts- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 tomatoes soup in the cup lid on, ribs, and chicken in hot holding unit holding temperature below 135F. CDI- PIC volunteer to discard the soup. PIC stated chicken and rib are employee meal. -1.5 pts- |
|
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 salad, milk, ham sandwiches holding temperature above 41F in the standing up refrigerator. PIC volunteers to discard items during inspection. VR NEEDED -1.5 pts- |
|
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 salad, egg salad/ham and cheese sandwiches trying to cool in a tight sealed ziplock bag, temperature about 56F in the standup refrigerator. According to the labels on items, they were prepared 2 hours ago. Temperature didn’t dropped quickly enough. CDI- PIC took items in WIC and then WIF to cool quickly. -0.5 pts- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in the kitchen especially in dishwasher area. -0 pts- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gasket of the standup refrigerator. The unit has 47F as ambient temperature. All food inside is not keep cold. The unit needs to be fixed. PIC took all TCS items out at the time of inspection. Ensure to not put any TCS foods inside until the unit is fixed and able to hold foods at 41F or below. VERIFICATION NEEDED -0 pts- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
REPEAT
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed the facility without the dish plate/kit/device to measure the high temperature dishwasher. Obtain the test kit. VERIFICATION NEEDED within 10 days (9/22/23) -0.5 pts- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees foods stored mixed in with residents food in hot holding unit. Provide separate space for employees items and labels to prevent any cross contamination. -0 pts- |