| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one (1) food employee effectively wash hands, then turn off handsink barehanded before donning gloves to bring in food delivery. All other handwashing observed was effective and correct. CDI - EHS corrected employee verbally and observed effective corrective hand washing. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one (1) concentrated sanitizer bucket stored in handsink at far end of the grill line. CDI - EHS removed bucket from basin and placed at effective lower storage.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC prepare Icebath, then dump ice in handsink. CDI - Correction by education. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 seven (7) servings of food in WIC 2 (three containers of spinach, two buckets of she-crab soup, and two buckets of creamy potato soup, all date for the previous date of service) above 41F. All other containers of TCS food, stored in points of cold holding, were 41F and below. CDI - PIC voluntarily disposed of out of temperature food.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-f acilities-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 . |
|
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 two (2) servings of TCS non date mark exempt foods (one pan of tuna salad in WIC 1, one recently opened RTE country ham in WIC 2) with no date marks. Per conversation with PIC, tuna salad was prepared on the same date as an adjacent tuna salad (12/7) and ham had been opened on the morning of inspection. CDI - Food items were properly dated.
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 |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed one (1) pump bottle of dawn dish soap at chemical storage with no label. CDI - EHS directly labeled container.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) can of approved pesticides (labeled for in use in commercial kitchens) stored above clean bagged linens. CDI - EHS rotated pesticide to available storage to prevent potential contamination. |
|
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 bins of previously cited food in WIC 2 having not effectively been cooled, with covered lids. Observed egg drench at cook line with melting ice in icebath. CDI - WIC 2 food items disposed of, fresh ice was added to egg drench to fully submerge pan of food in a surrounding ice bath, above its fill line. 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
|
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 approximately six (6) bottles of oils, water, and butters not labeled at prep line based on office bottle key. EHS and PIC discussed labeling methods, including station labels and labeled bins.
Note: Bottle Key exists in office for labeling (I.E. blue lids for butter, green for oil, etc.) Utilize key for ALL labeled goods |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed one (1) bin of fresh made tortilla shells with clean linen stored on their surface. Per conversation with PIC, linens were used to cover tortilla while preventing them from becoming soggy or dampened. PIC has advised kitchen staff to begin using foil covering. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one (1) bread knife stored underneath toaster, between equipment underside and tray. CDI - EHS rotated knife to soiled utensil bin.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed Oreo crumbles in bin with single service cup used as the dispensing utensil. CDI - EHS removed cup from Oreo crumbles and disposed of it. EHS advises facility to utilize scoops with handles.
Note: EHS observed employee drop in use rubber spatula, rinse in prep sink adjacent to cook line, and place above used dish bin, at unused prep surface, before washing hands effective . EHS rotated spatula to bin and provided clean spatula for use. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
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 two (2) ice wands stored in freezer without wrapping directly on relatively clean freezer floor. EHS advises storing utensils in either bin or wrapped in food safe wrapping to prevent potential contamination. |
|
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 one (1) small serving of salsa, not utilized in facility for resale, stored above food held for resale in WIC 2. PIC confirmed this was employee food. CDI - PIC rotated employee food to effective lower storage. |