| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee turn faucet off with their bare hands after hand washing then proceed to handle clean single-service gloves. CDI - Employee educated and rehashed hands. -2- |
|
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 employee dump waste water from red bucket into hand washing sink. CDI - Employee advised to use the sink for hand washing only and sink thoroughly cleaned. -0- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. Observed two (TCS applicable) edible arrangement orders cold holding between 44-46 F degrees inside front end reach-in unit. According to PIC, items had been placed into the unit prior to EHS arrival. CDI - Items transferred to the walk-in cooler. -0-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed recently cut cantaloupe and honeydew cooling in covered containers inside of the walk-in cooler as well as customer orders cooling in their packing inside of the front end reach-in unit. Refer to temperature observation chart. According to PIC and staff present, all items had been recently assembled and brought into their respective units. CDI - Items inside of the front reach-in transferred to the walk-in cooler and all items partially uncovered to facilitate heat transfer. EHS observed temperatures begin to decrease after 20 minutes. -0.5- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 scoop handles for chocolate chips and ice stored directly on top of contents inside of product containers/ice machine. CDI - Handles repositioned upwards for compliance. -0- |
|
45
|
0.50
|
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 numerous overstocked single service edible arrangement boxes for the holidays stored directly on the floor of the front lobby. CDI - PIC removed items from floor on to portable shelving unit. -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed 1 of 2 paper towel dispensers not working properly and not dispensing towels properly. Replacement dispenser verified to be in the facility, however, it is unable to supply the paper towels currently used due to different dimensional conditions. Paper towels were made accessible during inspection. Remove and install new equipment. -0- |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
Yes
|
No |
REPEAT: 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf. Observed inadequate hot water temperatures at 3-compartment sink (89-98 F) and all hand washing stations (51-64 F). All utensils observed to be visibly clean to sight and touch during today’s inspection. Facility currently utilizing a tankless State Premier water heater (inaccessible due to above height installation). PIC has contacted owner to request repair services to tankless equipment.
***If facility is unable to maintain food contact services visibly clean to sight and touch and/or if hot water is no longer available, establishment must voluntarily close until compliance is met. Verification will be made by no later than 2/26/24 to assess compliance. -0.5- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a red bucket being used to catch slow water leak at plumbing line under 3-compartment (sanitizer) basin. Repair. -0- |