| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. - Observed employee water bottle stored on prep table next to cutting board during preparation. CDI - Drink discarded. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed unwashed vegetables in the cardboard box stored above ready to eat TCS foods throughout the WIC. Establishment must ensure that all ready to eat foods are stored above unwashed fruits or vegetables. Recommend to maintain all unwashed vegetables on the left storage rack to prevent violation.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed a few food items in walk in cooler, reach in, and chest freezer uncovered. All foods were cooled down properly which requires foods to be covered. Significant improvements noted in this area.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employees go from working using the three compartment sink soiled side to food prep and touch face to food prep with gloves on. CDI - Employees removed gloves and washed hands. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed soiled containers stored as clean. Observed container stacked with another container that still had label on exterior. Observed meat grinder soiled with visible raw meat debris. Observed several soiled containers next to the hand sink with TPHC stickers. Ensure that stickers are removed and containers are washed as required and when soiled. CDI - All items placed at three compartment sink for cleaning.
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 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. - Observed utensil that required cleaning before use not be properly washed, rinsed, and sanitized. All utensils and equipment shall go through proper wash, rinsed, and sanitizing prior to use. CDI - EHS required PIC to properly fill W/R/S vat in order to effectively rewash utensils. Utensils washed properly.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed breaded stored in prep top reading 43-44F. Item was overfilled. CDI - Chicken was discarded.
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 |
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 significant improvements in date marking system. All items properly dated except milk, tofu, and shrimp sauce (milk). Items shall be dated as all items in establishment. CDI - PIC properly dated items through discussion of preparation.
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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed insulin stored on prep table next to cutting board. Medicine necessary for employee health may be stored in a food establishment but must be stored in a way that prevents contamination. CDI - Medication moved. |
|
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 cooked chicken containers (4) stored in reach in cooling at 11:52am at 81F. After 30 mins EHS accessed items that dropped on 1 degree. Reach ins that are being constantly opened and closed during lunch rush should not be used for cooling. In addition all containers were tightly covered. CDI - Items moved to WIC and vented for proper cooling.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed a few flies in establishment. Back door is not completely sealed and may allow for entry. Repair. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several containers stacked wet. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed grocery bags used to store food. Observed plastic containers used for storage non-food items used for food. All items that are used for food shall be made of material listed above. Discontinue use of these items.
4-501.11 Maintain equipment in good repair. - Observed walk in freezer with ice build up. Repair. No contamination observed today but food should not be stored under the build up. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 in exterior and interior of reach in unit. Observed cleaning needed in all shelving and prep tables throughout establishment. Observed several food containers with buildup on the exterior of items in walk in cooler and reach in units. Cleaning needed on exterior of containers holding dry goods throughout the establishment. Cleaning needed on clean drainboard of three compartment sink. Cleaning was noted to be completed inside walk in cooler and reach ins. Continue to develop a cleaning schedule for other items. |