| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
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 work in chemical sanitizer bucket and then put on gloves and attempt to work with RTE items. CDI - food employee washed hands to prevent contamination
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food worker handle dirty dishes and utensils and then attempt to work with RTE items. CDI - food employee washed hands to prevent contamination |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup inside. Increase cleaning frequency.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean on clean dish rack with visible food debris and buildup. EHS emphasized, ensuring scoops are properly cleaned. CDI - PIC moved all contaminated items to three compartment sink for 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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several TCS items in the grill drawers cold holding above 41F. The grill drawers were holding an ambient temperature of approximately 42F. Foods that were above 41F in the grill drawers and that were not placed into the unit this morning were discarded. Foods that were placed within the unit this morning were moved to WIC for rapid cooling. Facility is going to use emergency TPHC on the grill drawers until repaired. Once food leaves the WIC they will start the 4 hour TPHC window. PIC has called maintenance to arrive on site for permanent repair. EHS will arrive back on site within three days to verify grill drawers are cold holding TCS items 41F and below.
Observed homemade ranch cold holding above 41F with in prep unit. CDI - PIC voluntarily discarded.
Establishment has been out of compliance with cold holding for 4 consecutive inspections. Continued noncompliance may result in risk control plan. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pasta and cantaloupe bowls prepared on a previous day without date marking. CDI - PIC added date marking stickers.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
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 facility using 4hr TPHC with out written procedures. CDI - EHS provided written procedure documentation to establishment for pasteurized egg whites, pasteurized liquid egg, pasteurized eggs, and waffle batter.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed TPHC time stickers holding from “7:30am - 7:30am” and “7:30am - 2:30am”. CDI - PIC added correct time stickers for 4 hour hold. |
|
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 waffle mix cooling in shallow ice bath on counter. Observed caesar dressing cooling in large squirt bottle above cold holding line in PU. CDI - PIC added more ice to ice bath for waffle mix. PIC moved Caesar dressing to WIC for rapid cooling. EHS coached PIC on better ways to achieve 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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet, wiping cloth stored on prep table. CDI - food employee placed wiping cloth in sanitizer bucket. |
|
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 dispenser for soap unable to dispense at 3 comp sink. PIC stated maintenance has been contacted and are waiting for ecolab to arrive on site for repair. PIC stated in the meantime, they are hand mixing the soap for w/r/s. Repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed establishment without quat sanitizer test strips. PIC stated they will reach out to Ecolab to provide test strips. EHS will arrive back on site within 10 days to verify. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 grill drawers and storage racks with visible buildup and debris. Observed WIC and WIF with visible debris on the floor. Increase cleaning frequency |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed dish machine, dump sink, hand washing sink in men’s bathroom, and piping by office leaking and/or in disrepair. PIC stated a maintenance request has been placed for all listed items. Repair. |