| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM at the facility during time of the inspection.
PIC stated they are working on obtaining one soon.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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
Observed a tray of raw (un-pasteurized) shell eggs stored above a box of pasteurized heavy whipping cream in the WIC.
CDI: PIC moved tray of raw shell eggs back into the raw shell egg box.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a box of unwashed squash stored above multiple containers of commercially made products (Cole slaw, pasta salad, cottage cheese) in the WIC.
CDI: PIC had food employee correct the storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed a rusted blade of the can opener attached to a prep table.
CDI: PIC stated that they have a work order in to replace the can opener.
EHS advised getting a manual can opener for the time being until the new one comes in.
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 . |
|
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
Observed an opened container of pasteurized heavy cream stored in the WIC without a date mark.
PIC stated that she opened it this morning, and they only use it for breakfast.
CDI: PIC date marked the container with today's date since it'll be held for more than 24 hours.
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 .
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
Observed a container of commercially made Macaroni salad date marked with an opened date of 1/13. Observed a container of commercially made Tuna salad date marked with an opened date of 1/18. Observed a container of commercially made Cole slaw with an opened date of 1/13. Observed a container of commercially made Potato salad date marked with a DISCARD date of 1/27.
CDI: PIC voluntarily discarded all of the above mentioned TCS food items since the time/temperature window had expired.
EHS went over date-marking rules to make sure PIC was aware.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed a bottle of surface cleaner/sanitizer stored directly next to stacks of multi-use plates near the serving line.
CDI: PIC moved the bottle to where their chemicals are held, to prevent contamination. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed the 1 sanitizer bucket used in the kitchen full of sink and surface sanitizer not reading anything on sink and surface test strips.
EHS noticed that the sanitizer bucket felt hot to touch.
CDI: PIC dumped the sanitizer bucket and refreshed it with properly concentrated sink and surface sanitizer. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items.
Observed a soiled linen stored inside a prep sink and a soiled linen stored on the faucet of the prep sink.
CDI: Food employee removed the soiled linens to prevent contamination. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed the 3-compartment sink not in use due to a water leak.
PIC stated that they have contacted the repairman to come and repair.
Note: All multi-use utensils and equipment are being washed/rinsed/sanitized in the high temp dish machine. |