| 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: www.mecknc.gov/foodsafety Observed out dated employee health reporting agreements signed by employees. Forms were missing salmonella non typhoid illness as a reportable disease. CDI: EHS emailed updated copy to PIC. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink with lid being stored on sheet tray on speed rack amongst loaves of bread. Drink was tilted over resting on loaf of bread. CDI: PIC removed employee drink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of raw chicken being stored on shelf in WIC above a container of shredded cheese. CDI: PIC re-arranged items to proper storage order.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw steak being stored in a container of raw branzino fish in reach in cooler and a container of raw chicken being stored in grill drawer cooler behind a container of raw beef. CDI: PIC re-arranged items to proper storage order.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling soiled equipment and utensils while wearing gloves at dish machine and proceed to handle clean equipment and utensils after passing through dish machine. CDI: PIC instructed employee to discard gloves and wash hands in between tasks. Employee washed hands and donned new gloves and all contaminated equipment and utensils were returned to be W/R/S. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
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 sanitizing rinse cycle of dish machine only achieve a utensil surface temperature of 146F. CDI: PIC discovered that water heater booster was not turned on. PIC turned on booster and rinse cycle of dish machine achieved a utensil surface temperature of 190F. All utensils and equipment that were passed through dish machine this morning were returned to be W/R/S. |
|
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 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 . Observed a container of steak, a container of macaroni noodles and a container of bolognese being stored above 41F in RIC. See temp chart. CDI: PIC placed steak in WIC to rapidly cool and voluntarily discarded bolognese and macaroni noodles. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of cut lettuce being held in RIC without a date mark. CDI: PIC date marked item as it was prepared yesterday. REPEAT.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed several working bottles of house made blue cheese dressing and house made ranch in RIC date marked 9/4, a container of sliced deli turkey in WIC date marked 9/3 and a gallon of milk in glass door RIC date marked 9/8. All items were being held past their expiration. CDI: PIC discarded all items. |
|
24
|
0
|
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. TPHC procedure template may be found at: www.mecknc.gov/foodsafety PIC had written procedure form provided by county EHS that was not completed for holding dressings on TPHC. CDI: PIC completed form.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed blue cheese salad dressing and ranch dressing being held on TPHC on prep counter with no time marked to indicate when 4 hour period has elapsed. CDI: PIC marked start and end time for dressings as they were placed on prep counter approximately 5 minutes prior. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed a container of branzino packaged in reduced oxygen packaging in RIC and a package of salmon in reduced oxygen packaging in grill prep drawer. Both items were fully thawed with ROP packaging still intact. CDI: PIC cut open packaging. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can being stored on can rack amongst non dented cans in dry storage room. CDI: PIC segregated dented can. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use to go containers being stored outside of their original packaging right side up on shelf in dry storage room on bottom floor. CDI: PIC inverted containers and covered with plastic wrap. |