| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written plan in place. PIC not aware of requirement. CDI- Education provided to PIC on requirement and template procedure in Spanish.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 Observed bus tub of raw chicken stored on rolling cart directly above uncovered bus tub of cooked chicken. CDI- items relocated.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pot of red salsa on counter upon arrival at 105F. Unable to determine exact time completed cooking but was estimated to be on counter for at least 1 hour. Due to size of pot, salsa would not cool to 70F within 2 hours. CDI- reheated to 165F and held hot for service.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. Observed large covered and stacked bus tubs of marinaded chicken in walk in cooler 51-53F. After 1 hour, temperature did not decrease. CDI- items unstacked, uncovered and stirred to facilitate cooling.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 scrambled eggs and pork at counter top steam well below 135F. CDI- both items reheated to above 165F and placed back in unit. Observed fried chicken in bus tub next to fryer at 121F. CDI- reheated above 165F and served. Recommended to use TPHC for fried chicken. Template procedure given to PIC.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed counter top one door unit air temperature at 54F. Only item stored in unit was shredded cheese that was 59F. CDI- cheese discarded. Discontinue using unit until repaired and holding less than 41F. Facility has alternate refrigeration to use until repair can be made. A compliance visit will be made to verify repair of unit. Points decreased due to only significant improvement in cold holding.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 large pots of beans and red salsa cooling on counter at room temperature upon arrival. Observed deep covered bus tubs of cut cabbage and raw marinaded chicken cooling in walk in cooler. CDI- red salsa reheated to 165F and hot held for use, beans were blended and placed in shallow containers in walk in cooler. Lids removed and items unstacked to facilitate cooling.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one rolling bin of flour unlabeled. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed fish stored in ice and water in bus tubs in walk in cooler. CDI- ice removed from container. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing watches and bracelets. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Facility is using pre-made Purcell food service sanitizer in spray bottles for cutting boards and kitchen surfaces. No test strips observed available for this type of sanitizer. CDI- PIC agreed to discontinue using in kitchen for food contact surfaces. Product will be used for tables in dining area only. Facility also uses and has appropriate test strips for bleach sanitizer. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Repeat: 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed household refuse from surrounding neighborhoods around dumpster. Dumpster is shared with other businesses as well in complex. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 some cleaning needed for ceilings around vents and fan near ice machine. |