| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) box of burger patties in WIC stored above bagged spinach and French fries. Observed raw fish stored over RTE beef Quesadilla in fryer prep unit. REPEAT
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) cartons of unwashed strawberries stored over ready to eat sauces in sauce RIC.
CDI - EHS discussed storage order with PIC and reorganized storage units. EHS provided storage order guides for WIC and reach in units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
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 three (3) undate marked TCS foods in kitchen one door RIC (two open heavy cream containers, one half RTE ham chub). PIC confirmed these items were opened within the last 24 hours (creams used to make buffalo chicken dip; sliced ham used to restock grill drawers) CDI - EHS date marked these items. All other items were observed as in date and date marked.
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
|
0
|
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 one (1) bucket with concentrated solution for wiping cloths stored on higher elevation shelving than sauces on two shelf work table. CDI - EHS rotated bucket to lower shelving. |
|
33
|
0.50
|
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 two (2) TCS foods (house made ranch and salsa) covered in sauce RIC above 41F from earlier prep. CDI-Items were observed cooling ineffectively. CDI - PIC prepared ice baths for food items to cool more effectively. EHS provided cooling charts for ambient and 2 step cooling methods. REPEAT.
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
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 two (2) containers of spice blends (blackening spices, grill side spice blend) without effective labeling. REPEAT. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed one (1) rolling garage style door open at back patio, without air curtain or fly fans active and bar door leading to kitchen open. CDI - PIC turned on air curtain above dining room door and closed bar door.
Note: observed one (1) crawling insect at lower, non kitchen or food service storage room in recessed, lower floor storage. Pest control is advised to prevent insect entry at points of food preparation or storage. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) food employees engaged in food prep (frying food items, line cooking, etc.) without effective hair restraints.
Note: PIC performed minimal preparation (preparing of corrective ice bath) that did not involve working with exposed food or clean utensils while wearing wrist bands. PIC is encouraged to make sure employees working with exposed food or clean equipment and utensils have both hair restraints and nothing on the arms, wrists, or fingers, apart from a plain banded ring. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket of in use wiping cloth solution at warewashing prep table under concentrated. CDI - PIC remade sanitizer with solution from 3 compartment sink. |
|
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. Observed one (1) single use to go cup stored in cooling salsa as a dispensing utensil. CDI - EHS removed scoop and disposed of it. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed approximately five (5) bagged, clean linens at lower floor storage area stored directly on the floor. CDI - PIC elevated bagged linens to available shelving. |
|
55
|
0.50
|
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 additional cleaning needed on walls of three compartment sink and ware washing machine area. REPEAT. |
|
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. Observed three (3) employee food items (salads in sauce RIC, coffee creamer in single door RIC) stored above food held for resale. CDI - EHS rotated employee food to lower storage. |