| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed white bucket stored inside of dish pit hand sink. CDI - PIC removed bucket. -0- |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed multiple foods covered in white, grey, brown and green microbial growth in the walk-in cooler (whole tomatoes, cauliflower, cherries and dressings). CDI - PIC complied and voluntarily discarded all foods. -1- |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P. Observed chicken with final cook temperature between 152-156 F. CDI - Food handler placed chicken back into the oven to finish cooking process. Food temped and reached > 165 F. -1.5- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 container of milk held past expiration date of 10/13 and various TCS applicable foods thawing in the walk-in cooler without pull dates (baked beans, ham and mac & cheese). CDI - PIC voluntarily discarded milk and added pull dates for foods thawing. -1.5- |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf. Observed garden salad on TPHC from 11:30-1:00 pm but no written procedures available. CDI - EHS provided facility with hard copies of TPHC in English and Spanish. -0-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety. |
|
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. Observed unlabeled bucket of soapy water. CDI - PIC instructed to label bucket. -0- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 high volume of garden salad inefficiently cooling in a large deep plastic bowl and tightly wrapped in saran wrap inside the walk-in cooler. During assessment, process of cooling was interrupted as food was transferred to the line for lunch services. PIC transferred salad bowl in the WIF to resume cooling process. No change in temperature was observed after an additional 15 minutes. CDI - Salad transferred and spread out on to a flat metal container and placed back in to the WIF. EHS observed temperature decease to < 41 F after additional 15 minutes. -0.5-
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. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of packaged raw chicken stored under leaking condenser line in the walk-in cooler. Also observed same boxes and container of raw chicken stored on aluminum shelving stand with black microbial growth in the walk-in cooler. No physical evidence of contamination observed. CDI - Container and boxes moved to prevent contamination.
3-306.11 Protect food on display using shields, packaging, or other effective means. - P. Observed unattended container of uncovered ice and uncovered pitcher of water in dining room. CDI - PIC covered with plastic wrap. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 single service hinged containers stored upwards on top of hot line. CDI - PIC removed containers. -0- |
|
49
|
0.50
|
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 cleaning needed throughout shelving equipment of the walk-in cooler due to spread of black and dark brown microbial growth. Treat areas, clean and maintain clean. -0.5- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 some black/dark brown microbial growth on ceiling of walk-in cooler. Treat, clean and maintain clean. -0- |