| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. - Observed no hot water provided to the handwash sink at the kitchen front cookline at the start of the inspection. Hot water knob was found to turned off.
CID - Hot water was turned back on. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a container of rare/undercooked thinly sliced round steak to be stored on a shelf above containers of beef broth in the WIC.
CDI - Storage order rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 the deli slicer to be stored as clean on a back prep table with visible food debris on the blade and the food contact surface of the pusher component. PIC stated not having used it since early this morning and did not plan on using it again today. REPEAT.
CDI - PIC broke down deli slicer and places all parts at the 3 compartment sink to be W/R/S.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a bus bin of wrapped packages of cooked beef, pork, and ham to all not be provided with date marks of any kind. All items were thawing in the WIC after being pulled from the WIF. PIC stated the SOP is to cook large batches and then freeze the cooked product before pulling from the freezer days later to be used as needed. Proper cook/freeze dates are on the bulk bins in the freezer but the dates are not transferred to the individual packages as they pull them out of the freezer and the pulled from freezer dates are also not provided. REPEAT.
CDI - Original cook/freeze dates along with pulled from freezer dates placed onto items.
- Observed an opened bag of shredded cabbage and cut lettuce to be stored in the 2 door RIC at the back cookline and were not provided with date marks of any kind. Upon questioning the PIC stated the items were opened the day prior.
CDI - Date marks placed onto the opened bags of cut vegetables.
- Observed a bulk container of cooked pho noodles to have a date mark of 6/29 in the back cookline 2 door RIC. PIC stated that they don’t change the dates on the containers but cooked batches of the noodles every day or 2. The noodles on site today were prepared yesterday.
CDI - Date marks placed corrected on bulk container.
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 . |
|
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 - Observed a container of sliced cooked beef to be at a temperature of 46F and to be cooling in the WIC at a rate of 0.0 degrees/min. Container was observed densely packed and covered with tight fitting plastic wrap, both of which do not allow for adequate cold air flow to facilitate rapid cooling. PIC stated thje product was cooked this morning, approx. 2 hours before the EHS arrival.
CDI - PIC removed plastic wrap and split the contents into 2 containers to 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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed gaps at the base and sides of the back screen door to the kitchen, allowing for the potential entry of vermin into the facility.
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed numerous flies throughout the back kitchen and front counter areas. |
|
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 numerous packages of single service straws to be stored beneath the drain lines of the front counter handwash sink. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed a large amount of the storage shelves throughout the facility to be lined with uncleanable and absorbent cardboard. |
|
49
|
1
|
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 gaskets to the RICs and WIC to have accumulations of black/grime. REPEAT.
- Observed the dry storage racks to have heavy accumulations of grime. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the dumpster to not be provided with lids of any kind. REPEAT. |