| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee washing soiled equipment and dishware and then proceed to go and work at the fryer station engaging in food handling with no hand wash in between. -CDI- EHS made PIC aware of observation, PIC went over to the food employee coached him on what occurred, and had him properly wash hands prior to engaging back to food handling. Contamination prevented prior to occurrence.
Ensure proper handwashing of staff, and ensure that staff is properly trained. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P- Observed a soiled metal pan sitting at the 3-comp sink. Pan was grabbed by a food employee, rinsed with the spray arm, and then about to be used for food prep. Visual soiling was still present on the pan prior to usage. -CDI- EHS informed PIC of observation. PIC stopped food employees from putting food in the container, took the dish to the 3-comp, W/R/S the dishware prior to usage.
Ensure all food contact surfaces that are soiled are properly W/R/S prior to usage.
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 . |
|
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- Observed 2 full large metal containers of chicken in HH adjacent to drive thru, metal containers of chicken were all holding below 135F. EHS asked how long the facility will hold chicken under the light the PIC stated 1-hour prior to discard for quality, and stated chicken should be hot at 140F or above per SOP. -CDI- Chicken was voluntarily discarded by PIC.
Ensure that food in hot holding is maintained at 135F and above.
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 . |
|
33
|
0
|
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 ranch cups in the lowboy unit at front of the facility with lids on in individual cups. EHS asked PIC what the facilities procedures are on cooling ranch. PIC stated that the package and move into refrigeration. Ranch was made 20 mins prior to EHS arrival. EHS coached facility on making use of their WIC for cooling and proper cooling methods such as not lidding until cooled. -CDI- Ranch cups were moved into the WIC to properly cool.
Cooled by the end of the inspection.
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
|
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 approximately 4 flies present in the kitchen during inspection. PIC stated that facility has pest control performed monthly through ECOLAB. Flies were not in contact with food or food contact surfaces at the time of inspection. -EHS recommends increasing pest control to come more frequently. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee in the facility directly working with food and food contact surfaces with no hair restraint or head covering present.
Ensure that all employees working with food or food contact surfaces are wearing hair restraints or head coverings. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth sitting on prep surface.
Ensure that wet wiping clothes are stored in sanitizer. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed wet stacked dishes at the 3-Comp clean dish rack.
Ensure all dishes are properly dried prior to stacking together. -CDI- PIC rearranged wet stacked dishware. |
|
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. Facility has a non-functioning chicken breading station. Breading station was not being used upon entry into the facility. However, EHS observed facility start to use the station half way through the inspection. EHS discussed with PIC and PIC stated a work order is in for the unit. In the meantime the facility is taking out what they need to be breaded and cooked to the station. Breading all of the chicken quickly in the station and then cooking for HH/Service. Once the batch of chicken breading is completed the batter is removed and brought back to the WIC to cool prior to next use.
EHS observed no temperature violations in this process during inspection.
EHS stated to the PIC that it is HIGH PRIORITY to fix chicken breading station.
EHS is making a follow up visit next week to ensure station is repaired. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed heavy soiling on equipment and non-food contact surfaces throughout the facility. This includes shelving, holding equipment, table tops, and prep equipment throughout the facility.
-FACILITY MUST BE CLEANED AND MAINTAINED AS CLEAN- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 heavy soiling present on floors and walls throughout the facility. Grease, food debris, and residue was built up on floors and walls throughout.
-FACILITY MUST BE CLEANED AND MAINTAINED AS CLEAN- |