| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed the facility using out of date employee health policies that only have 5 foodborne illnesses total, leaving out non-typhoidal salmonella.
CDI - EHS provided updated employee health policy and all on site employees signed at the time.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed one plastic container of blue cheese dressing cups and 2 plastic containers of ranch cups to be sitting out of refrigeration on the prep table by the kitchen entrance at temperatures of 65-71F. PIC stated that they had been out for about an hour or 2. EHS advised that these items must be held in refrigeration or placed onto TPHC if they are going to keep them on the prep tables out of temperature control. REPEAT.
CDI - PIC voluntarily discarded all blue cheese dressing and ranch cups.
- Observed insert containers of raw sliced beef, raw burger patties, tofu, cut hot dogs, cut cabbage, hard boiled eggs, and shredded mixed cheese to be in the large opentop refrigerator adjacent 1 compartment for prep sink at temperatures of 49-59F. Unit was observed off/not working at the time of the inspection. All items are kept in the WIC overnight and are moved into the opentops throughout the kitchen during morning prep with the PIC stating this unit had been filled approx. 30-45 mins prior. Unit emptied of all TCS items and moved to WIC to rapidly cool. PIC stated the unit was working the night prior. REPEAT.
CDI - PIC changed the extension cord for the unit and the unit was observed functional again. Unit observed at 38F ambient at the end of the inspection and PIC informed that they may place the TCS items back into the opentop when they have finished cooling back down 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 . |
|
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 a chemical spray bottle hanging on the host station to not be labeled as to its contents.
CDI - PIC labeled spray bottle. |
|
33
|
0
|
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 - Observed plastic bags of shredded cabbage cooling at a rate of 0.0 degrees/min in the WIC. The bags were observed tightly tied at the top, not allowing for cold air flow to adequately cool down the product.
CDI - PIC untied all bags to allow for adequate cold air flow to reach the product and allow for rapid 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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed shakers and squirt bottles of various toppings and oils to not be labeled as to their contents. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed dead crawling insects on the floor behind opentop refrigerators, beneath the dry storage area, and on the sides of an out of use 1 door RIC. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed an in use large metal bowl that is used to hold chicken wings when removed from the fryer to be stored over the top of a garbage can.
CDI - PIC brought dish to dishwashing area to be W/R/S. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed stacks of metal insert containers both at the clean dish racks in the dry storage area and on the clean dish racks at the dishwashing area to be wet nested. |
|
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 the racks in the WIC to have accumulations of food debris. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 the floor tiles throughout the kitchen to be damaged. REPEAT.
- Observed the walls throughout the dishwashing area and the tiles at floor wall junctions to have holes of various sizes. |