| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf - Observed continued issues with facility demonstrating ability to properly cold hold TCS items at 41F or below as well as utilize a proper date marking system. PIC must begin maintaining cold holding logs to ensure TCS items are properly cold held as well as add checking date marks throughout facility to daily checklist. - VR - Verification required within 10 days to ensure logs are being maintained by PIC and proper date marking system is being followed.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in multiple reach-in coolers in back prep area (see temperature chart). Also observed milks holding above 41F in lowboy up front in coffee area. PIC voluntarily discarded items holding above 41F and moved other items to other refrigeration units. Facility required to maintain cold holding logs from risk control plan (RCP) moving forward to ensure TCS items are being properly cold held at 41F or below. EHS strongly recommends facility hold milks in coffee lowboy on TPHC during peak times. TPHC written procedures form provided to PIC. - VR - Verification required within 3 days to ensure units have been repaired and milks in coffee lowboy are holding at 41F or below or are being held on TPHC with completed written procedures in facility.
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 . |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
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 - REPEAT - Observed one container deli chicken dated 4/29-5/15, one container tuna salad dated 6/7-6/15, and one container of black beans dated 6/5 in lowboy unit. Also observed two containers of deli chicken dated 6/2 in reach-in cooler. PIC voluntarily discarded all items. - VR - Verification required within 3 days to ensure facility is utilizing proper date marking system. *NOTE: Today is the 6th consecutive inspection in a row that date marking violations have been noted. If date marking violations persist at VR visit or at next routine inspection, risk control plan may be implemented.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf - Observed savory croissants (i.e., meats, cheeses, etc.) being held on TPHC, yet PIC unable to locate written procedures. - CDI - EHS provided PIC TPHC written procedures form. PIC completed written procedures while EHS present.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed spray bottles of sanitizer stored on food prep surface. - CDI - PIC removed chemicals from food prep surfaces.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed multiple spray bottles of chemicals (glass cleaner and sanitizer) lacking labels. - CDI - PIC labeled spray bottles of chemicals.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P - Observed facility utilizing floor disinfectant in spray bottles for cleaning food prep tables. Do not use floor disinfectant for cleaning food prep surfaces. Utilize sanitizer from 3 compartment sink to sanitizer food prep tables. - CDI - PIC discarded disinfectant from spray bottles and filled new bottles with sanitizer from 3 compartment sink. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Observed capacity issues pertaining to reach-in coolers being over filled and blocking air flow so that TCS items are not properly cold holding at 41F or below. If capacity issues persist, facility may be required to limit volume or obtain more refrigeration. - VR - Verification required within 10 days. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 various working containers lacking labels. - CDI - PIC labeled all working containers. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed various employees prepping food lacking hair restraints. - CDI - Employees donned hair restraints.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employee preparing sandwiches with bracelets on wrist. - CDI - Employee removed bracelets. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed avocados in use with stickers still present. Ensure avocados are washed prior to use and stickers are removed in washing process. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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. - REPEAT - Observed various dry goods containers (i.e., sugars) with handles of utensils touching the product directly. - CDI - PIC removed utensils from dry good containers. |
|
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 bottom plate portion of microwave to be cracked. Repair or replace to allow for microwave to be smooth and easily cleanable. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. - REPEAT - Observed floors in need of cleaning throughout prep area, particularly near prep tables. Clean and increase cleaning frequency to maintain clean. |