| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observation: EHS observed several priority items missed during the inspection. The PIC was not able to locate test strips, was unsure if the dishwasher was high temp or sanitizer, did not realize eggs were unpasteurized. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
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.Observation: EHS observed a can of soda stored above a prep surface. The container was not in a closed beverage container. CDI: PIC removed the employee beverage from the kitchen. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observation: EHS observed a food employee handle used resident dishes and without handwashing, touch clean dishes. CDI: EHS advised food employee to wash their hands and they completed a proper hand wash. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observation: EHS observed damage to a can in the dry storage area. PIC stated that the facility will use dented cans. CDI: EHS provided education about the dangers of using dented cans and discussed checking cans when they are delivered and ensuring all employees are aware of where to place dented cans. |
|
15
|
0
|
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 Observation: EHS observed ready-to-eat foods (fully cooked sausage) stored below unwashed produce. CDI: PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observation: EHS observed several utensils and dishes stored as clean with visible food debris. CDI: Items were taken to dish pit to be W/R/S.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observation: EHS observed substantial black build-up on the ice machine in the assisted living kitchen. Clean more frequently.
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. Observation: EHS observed the dish machine in assisted living kitchen was unable to reach 160F. EHS advised until the dish machine could be repaired to take all dishes to the main kitchen. 72 hour VR. EHS will return to facility by Friday, January 31st by 5pm to check that dish machine can reach 160F. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observation: EHS observed commercially prepared fully cooked sausages in a hot holding unit holding at 99F. Eggs in the well were holding at 95F. The items remain on the hot line from 9:30AM to 10:30AM CDI: The items were voluntarily discarded.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 Observation: EHS observed several items throughout the facility that were not date marked. Items that were prepared yesterday were allow to be date marked all other items were voluntarily discarded.
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 Observation: EHS observed several items throughout the facility that were past the 7-day allotted time for date marking. CDI: All items that were past the 7-day period were voluntarily discarded.
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 . |
|
26
|
0
|
Pasteurized foods used; prohibited foods not offered |
Yes |
No
|
No |
3-801.11 (C)(2) A partially cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs that are made from raw eggs and meringue. Observation: EHS observed unpasteurized raw shell eggs in the kitchen. PIC stated the eggs are used during brunch on Sunday to prepare undercooked eggs for breakfast. EHS discussed with PIC and PIC will call their food vendor. CDI: EHS advised PIC that the eggs could only be used if they are fully cooked, not pooled for more than one customer, or used in baking. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observation: EHS observed spray bottle of disinfectant that were not labeled. CDI: PIC labeled the spray bottles.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observation: EHS observed quat sanitizer concentration at 500ppm. CDI: EHS advised PIC to dilute the concentration to correct level and contact chemical supplier for maintenance. |
|
33
|
0
|
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. Observation: EHS observed hot commercial hot boiled eggs cooling in the WIC. The pan was tightly wrapped with plastic. CDI: PIC put the eggs in a larger container with ice and an open lid in the WIC. The eggs reached cooling parameters rapidly. REPEAT. Points not escalated due to improvement of methods.
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 |
Yes |
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. Observation: EHS obsvered containers of flour, sugar, salt, pepper, and breadcrumbs that were unlabeled in the main kitchen pantry and assisted living that were not labeled. CDI: PIC labeled all working containers. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observation: EHS observed a utensils with the handle in the food in the RIC. CDI: PIC removed the utensil from the item and EHS provided education. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observation: EHS observed plastic pans stacked wet in the clean dish storage area and stacked by the dish pit. CDI: PIC provided education to dish pit employees and the dishes were moved to a self-drying position. |
|
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. Observation: EHS observed RIC #3 leaking from the top inside the cooler. PIC removed items from the top shelf and placed a pan to catch the water. They placed a maintenance request. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
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 Observation: EHS observed that the facility did not have an irreversible registering temperature measuring device for the hot water dish machine in the assisted living kitchen. 10-day VR REQUIRED. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observation: EHS observed a slow draining hand sink in the facility. PIC contacted maintenance to repair the sink. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Observation: EHS observed build-up on the ceiling vents and on the ceiling throughout the facility. Clean as frequently as needed to prevent build-up. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
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. Observation: EHS observed employee food stored in the RIC with resident food. CDI: PIC voluntarily discarded items. EHS provided education and suggested the facility designate a space or bin the in WIC for employee food items. |