|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
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 one (1) bottle of egg yolk stored above ready to eat sauces in RIC. CDI - EHS rotated egg yolk to lower storage. EHS provided storage order charts for reach in units and WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 two (2) pans of cut leafy greens (romaine lettuce and arugula) in register prep top at 47F and 46F, respectively. All other TCS food items were under proper temperature control. Per conversation with food employees, items had been placed in prep top less than 2 hours prior. CDI - Cut leafy greens were rotated to WIC for corrective cooling. REPEAT.
Note: EHS observed cut greens double stacked in empty prep top pans. EHS advised PIC to utilize only one pan for cold holding TCS foods, to better maintain cold holding.
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 . |
|
28
|
0
|
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 one (1) nearly empty spray bottle of sanitizer placed above covered single service articles at storage shelf adjacent to restrooms. CDI - EHS rotated bottle to lower available shelving, alongside other chemicals, to prevent potential contamination. |
|
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 two (2) bins of pizza sauce in WIC cooling. Bins contained ice wands, but wands were melted and minimal change was observed. CDI-Ice baths were prepared for pizza sauce bins in clean 2 compartment sink and food was placed into ice baths. Bins were observed as cooling to below 41F prior to end of 6 hour cooling curve.
Discussed cooling methods for hot foods with PIC; Facility shall place sauces in ice bath in prep sink before placing into walk-in cooler. Product should then be moved into walk-in cooler uncovered with unmelted ice wands. Discussed adding procedure to cooling methods - switch ice wand about halfway through cooling to ensure temperature continues to quickly drop. Verify that food is at less than 135F before recording its time for cooling, to better verify time at which cooling begins.
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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) employee working with exposed clean equipment (washing dishes) without effective hair restraint. Provide hair restraints to ALL employees who may work with exposed food, clean equipment, and clean utensils. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately four (4) recently cleaned plastic containers wet nesting at clean drain board in dish room. CDI - EHS stacked containers to allow for better air drying. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
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 three (3) stacks of to go boxes with exposed food contact surfaces at register area. CDI - EHS inverted single service articles to prevent potential contamination. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) employee lunch (chicken salad) stored above food held for resale in RIC. CDI - PIC rotated to lower storage to prevent potential contamination. |
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