| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) open bucket of pickle slices stored beneath two boxes of unwashed produce (tomatoes and cucumbers) in WIC. REPEAT
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of chicken in 2 door RIC stored directly on top of bin of uncovered chicken.
CDI - EHS discussed storage order and conditions with PIC. EHS rotated pickles to storage below only ready to eat food items. PIC rotated pan of chicken to set a top lidded chicken portions. Chicken was covered with readily available film.
Note: No escalation in point deduction. Storage order has improved throughout establishment; no raw animal food was observed potentially contaminating ready to eat food or produce.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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) recently opened or prepared, unmarked TCS foods in salad prep unit (hummus, bagged spinach, lettuce bin. PIC was unable to confirm when these items were opened. Conversation with food employee stationed in kitchen confirmed these items were opened within the last 24 hours. CDI - EHS date marked these items. All other items were observed as in date and date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals (warewashing detergent and sanitizer bottles) stored above three (3) boxes of single service items (toothpicks and cling film boxes) and one (1) box of sealed food (salad oil) at chemical shelving. CDI - EHS and PIC rotated sealed food items and single service articles to sit above chemicals and/or set at the adjacent dry food storage. REPEAT. |
|
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) pans of partially ventilated TCS foods (premade Philly egg rolls) cooling in WIC. Observed one (1) container of buffalo dip in 2 door RIC cooling fully covered. Items were observed cooling ineffectively. Per conversation with food employees, items were prepared and placed to cool at approximately 12. CDI - EHS and PIC rotated egg rolls and dip to reach in freezer to improve cooling rates. PIC later spread dip into smaller portion to improve 6 hour cooling rate. REPEAT.
Note: No escalation in point deduction due to some noted improvements. Egg rolls were cooling on curve, but were placed in freezer to verify 4 hour time limit was not exceeded for cooling. PIC worked to improve cooling of larger food portion and worked to improve cooling rate.
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 . |
|
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 two (2) food employees (PIC and line cook) engaged in food preparation (Cooking raw chicken, portioning dip to improve cooling, etc.) while wearing jewelry on arms and wrists (jeweled ring and watch, respectively). |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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) handle of scoop stored in bleu cheese in salad prep top stored with handle contacting adjacent mayonnaise. Observed one (1) container of hummus with spoon stored inside container, with handle contacting food. CDI - PIC rotated soiled utensils to ware washing area for corrective cleaning. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (fry baskets) stored at fryer prep top with exposed food contact surfaces. CDI - EHS inverted exposed single service articles to prevent potential contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed one (1) ice rod stored at hanging utensil storage with melted water in its interior, heavy abrasions on its surface, and unable to be unscrewed to empty water and clean thoroughly. CDI - PIC voluntarily disposed of warped utensil. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 minor food soil on non food contact portion of ice machine shield. Observed heavy food soil build up on non-food contact portion of food thermometer at cook line. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard and primary dumpster doors open at time of inspection. CDI - EHS closed dumpster doors prior to returning to interior premises. |