| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed two sheet trays full of highly stacked sliced mozzarella cheese, on a speedrack inside the WIC. Food employee stated that they prepped this yesterday.
CDI: Food employee covered sheet trays with plastic wrap to prevent contamination.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed a plate of raw salmon stored above multiple loaves of RTE bread, inside the WIC.
CDI: Storage order was corrected to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items cold holding above 41F between lowboy of make table 2, cooler drawers of make table 2, and cooler drawer of make table 3 (see temp chart). EHS observed ambient air temps for both units were 41F or below. Facility does not have temperature log and it is unclear how long TCS food items have been held in the temperature danger zone. Food employees had stated that some of the food items currently in the make table are not held overnight after dinner service, but some are. EHS waited to see if food temperatures had dropped after 10 minutes had passed, and saw no change in temperature.
CDI: PIC voluntarily discarded TCS food items temping above 41F, after EHS explained in detail as to why the TCS food items found to be temping above 41F is not safe to serve and they no longer have time to cool down the food items, as none of these items had been prepared today and the containers for these TCS food items were not removed from the cold holding unit at all this morning while getting ready for lunch service. Cold holding units are simply designed to cold hold, and not cool down.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed a squeeze bottle of housemade pesto (made with TCS ingredients) stored inside one of the make tables without a date label. Food employee stated that they made this yesterday and was made on the same batch from the large cambro stored inside the WIC.
CDI: Food employee created date label with yesterday's date for the TCS food item, and EHS explained that anytime a container is used to hold a lesser amount of the same product and will be stored in a different unit, then they are required to be date-marked.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting points for this today since last inspection report stated one TCS food item not being date-marked, in the same unit as observed today, and all other TCS food items were properly date-marked. If observed as a repeat violation during next routine inspection, EHS will deduct points.
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 an unlabeled spray bottle next to the dessert make table. Food employee stated that it is sanitizer.
CDI: Food employee labeled the bottle as sanitizer. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 a few stacks of single-use tin foil containers and lids stored right-side up, out of it's original protective packaging, along the make line.
Ensure all single-use articles are stored inverted when out of it's original protective packaging to prevent contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed the handsink next to the pizza station make table in need of re-caulking.
Re-caulk handsink.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not escalating full points since a different equipment was observed in need of repair today. |
|
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 dust buildup on shelves in dry storage rack and clean multi-use equipment/utensils rack.
Increase cleaning frequency. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed no covered waste bin inside the female restroom. The lid of the waste bin available inside the restroom has an open center.
Obtain a fully covered waste bin for the proper disposal of sanitary napkins. |
|
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 oil buildup on ceiling tiles throughout the facility.
Increase cleaning frequency. |