| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.-Observed two thermometers soiled w/ food residue.-CDI-PIC was educated and thermometers were w/r/s.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed soiled knife inside a soiled metal pan. PIC expressed its only used to cut bread but knife and metal pan had food build-up and residue.-CDI-PIC r/w/s utensils.
Observed a household ice cooler containing ice use for customers drinks soiled with food residue. -CDI- PIC was educated and ice was voluntairly discarded and a new method to keep ice cold was recommended.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed tortilla presser soiled w/ food residue and plastic bag ( not food grade) found in between presser plates. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P-Observed a tabletop hot holding unit next to the entrance of the WIC with a variety of cooked foods. Foods were placed directly into this unit to reheat, then hot hold. Foods were in the unit for about 30 mins and all measured 41F or less. This unit is not designed to reheat foods rapidly (to minimum of 165F within 2 hours)-CDI- PIC was educated and food items were placed back into the WIC. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed a variety of different cooked proteins ( pork, chicken and beef) being hot held in a steam well next to the stove top. Food items were over stacked, and the top portions (about 1 inch of height) of all the foods measured with temperatures between 90F-122F.-CDI-PIC reheated all food items to 165, more hot water was placed inside the steam well and smaller portions were placed back into the steam well.( the excess food was placed in the WIC).
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed cream fresh, chipotle sauce, sliced tomato, sliced cheese( Cheddar and Swiss cheese) , hot dogs, sliced ham and shredded mozzarella cheese stored inside a flip-top (prep line) with temperatures above 41F; 4 hour parameter missed. Observed cooked Tripa and cooked potato w/ chorizo stored under the prep-line w/ temperatures above 41F. These items were kept overnight inside the cooler. -CDI-PIC was educated and all food items were voluntairly discarded. VR for 3 days.
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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf-Observed on the menu an asterisk missing next the word eggs (Huevos) that can be served undercooked. VR for 10 days. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), Use approved thawing methods. Under refrigeration that maintains the FOOD temperature at (41oF) or less- Pf- Observed a large plastic container of cooked black beans (that was frozen and being stored in the WIF) being thawed outside at room temperature, along with pre-packaged poblano and cheese sandwiches. PIC expressed that they needed only a small amount of black beans to use for service but will thaw out the entire container each time to only use what they need for the day.-CDI-PIC was educated and items were placed in WIC to thaw. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed several bags of pre-cooked fries stored under a large amount of melting ice that was due to leaking water from the condensation line. This water is a source of contamination for the fries.-CDI-PIC voluntairly discarded food items. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on food prep surfaces-CDI-PIC placed all sanitizer buckets in proper storage area. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being stored in water on the steam well. The water temperature was below 135F. -CDI- PIC re-washed utensils and water temperature was increased above 135F.
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 inside a rice cooker, scoop with handle touch the food.-CDI-PIC was educated and utensil was placed upright.
. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on a large amount of metals pans. -CDI- PIC was educated and pans were rewashed. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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-use and single-service articles inside a cabinet exposed to dirt, dust and food debris. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed flip-top ( prep-line ) and its reach-in cooler below with ambient temperatures of 44F.
Observed in WIFreezer a large amount of ice and melting water leaking from a condenser pipe. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken floor tiles w/ holes or half a tile along the facility. |