| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 raw hamburger patties stored above RTE sauces and condiments in the WIC.
CDI: PIC corrected storage order since there were no signs of physical contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
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 an ice cream scoop and metal pan soiled with visible food debris stored on the clean dish rack.
CDI: PIC removed items and placed in the dish room to be properly washed/rinsed/sanitized.
REPEAT VIOLATION.
Note: Points deducted but not doubled since only two food contact surfaces were observed to be soiled.
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 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed a chicken breast grilled on the chargrill temping at 160 degrees F, when the food employee said the chicken was ready. When EHS asked what temperature they usually cook their grilled chicken breast to, PIC and food employee said usually around 160-165.
CDI: EHS educated PIC and food employee on the minimum internal temp of chicken and PIC had food employee place chicken back on the chargrill to reach above 165 degrees F; EHS got second temp of grilled chicken breast at 188 degrees F. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a container of 2 oz. portion cups of ranch cold holding in the small reach-in cooler temping above 41 degrees F (see temperature chart).
PIC stated that they grab the cups from the WIC every morning and do not keep them in the small reach-in cooler overnight; the cups were stocked in this unit less than 4 hours prior to the start of the inspection. EHS got an ambient temperature of the unit to be 43 degrees F.
EHS had PIC move ranch cups and other TCS items into the WIC to bring temperature down. The remaining items in this unit were cakes, brownies, and chocolate syrup.
EHS advised PIC to contact repairman to have unit checked, and to keep sauce cups and other TCS items in the WIC until unit has been looked at.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 multiple TCS food items in the deli fliptop and WIC without a date mark.
PIC stated that these items were prepared yesterday.
CDI: PIC had food employees create labels for these TCS items.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
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 multiple bottles of sauces and shaker bottles of different seasonings at the make line without labels.
Label all working containers and bottles. |
|
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 two sanitizer buckets at the make line testing low concentration.
CDI: PIC dumped out sanitizer buckets and refilled with properly concentrated sink and surface sanitizer. |
|
49
|
0.50
|
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 the bottoms of the reach-in coolers accumulating with food debris. Observed the bottom of the lowboy cooler with standing water. Observed the gaskets of the cooler drawers soiled with food debris. Observed ice buildup around the edge of the WIF.
Increase cleaning frequency. |