| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed two (2) handsinks (male restroom and ice machine handsinks) without proper signage. CDI - EHS provided replacement handwash stickers to PIC; stickers were affixed to hand washing stations. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked potatoes, labeled for 8 a.m. on day of inspection, at 48F at 3:`14 p.m. in WIC CDI - PIC voluntarily disposed of out of temperature food. EHS has provided ambient and two step cooling charts for TCS foods.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Au jus at stove side steam well at a temperature of 118F. CDI - PIC voluntarily disposed of out of temperature food item.
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 |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one (1) portion of prebagged RTE chicken in stove side prep unit drawer with labels for 09/12/2023. Per conversation with PIC, chicken was pulled from the freezer on 09/19/2023 and required thawing label. This is consistent with noted freeze and thaw items seen throughout establishment. CDI- Item was properly date marked with proper thaw date. REPEAT.
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 Observed one (1) container of hummus past 7 day expiration (prepared 09/13/2023). CDI - PIC voluntarily disposed. REPEAT.
Note: Per conversation with PIC, non date mark exempt , TCS food items in grab n go are to be date marked with date of preparation or expiration date on bottom side of container, so as to verify that they are not held for greater than 7 days. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 two (2) working containers of spices (spice blend, salt and pepper blend) at cook line with no labels. REPEAT.
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed inconsistent labeling on some items in grab n go cooler; all packaged items now list ingredients and allergens, but some items (Back to Cali sandwiches, Mother Clucker Chicken Sandwiches, Pimento Cheese dip and veggies) lack net weight marking. PIC stated that these items are typically manually written onto labeling. REPEAT. (Note: certain labels in grab n go cooler list the name of the packaging facility, but not the address. EHS advises facility standardize labeling to improve clarity.)
Note: No escalation in point deduction due to noted improvement. All grab n go articles now include allergy information. Majority of working containers in the kitchen (squeeze bottles of oil, water, etc.) are labeled. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bag of unwashed produce (onions) stored on floor at WIC. CDI - Onions were elevated prior to end of inspection. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed approximately ten (10) stacks of single service articles (to go containers, single service plastic soup containers, lids, etc.) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with missing lid. Contact waste manage company to repair or replace damaged dumpster. |