| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food and drinks being stored above customer food and prep areas. Ensure all employee food and drinks are stored in a manner that cannot lead to cross contamination of customer food. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed both mechanical dishwashing machine and three compartment sink dispenser not dispensing sanitizer at correct concentrations. Mechanical dishwashing machine around 10ppm chlorine, and three compartment 0ppm quat. Both units are in need of servicing. EHS allowed PIC to fill two compartments of the three compartment sink with liquid bleach at adequate concentration to sanitize dishes with in the mean time. 72 hour VR required.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw chicken, raw shrimp, spicy tuna, spicy salmon, and raw beef cooling from ambient at roughly 3 hours maintaining temperatures around 50F. CDI - PIC moved raw chicken, raw shrimp, and raw beef to freezer to complete cooling process within the cooling parameters. All other foods were voluntarily discarded.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 cut RTE tuna, cut RTE salmon, spicy tuna mix, cooked asparagus, raw beef, and other TCS foods in display case not maintaining 41F or below. Unit showing signs of not being able to maintain proper cold holding during high usage times. PIC voluntarily discarded all items. 72 hour VR required.
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 . |
|
33
|
0.50
|
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 multiple TCS foods throughout facility being cooled in prep units that were not going to meet proper cooling parameters without EHS and PIC intervention. Observed multiple foods in WIC being cooled in large plastic tubs, or wrapped in plastic wrap that were not going to meet the cooling parameters. CDI - PIC moved some items to walk in freezer to achieve proper cooling, and discarded the rest. Repeat.
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 . |
|
35
|
1
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish being thawed in WIC without being removed from packaging. Remove all ROP fish from original packaging to reduce risk of C. Botulinum growth. Repeat. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with a concentration of 0ppm. Ensure all wiping cloths are stored in sanitizer at correct concentrations. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic deli containers being stored in bins of non TCS food items. Ensure all equipment used to dispense non TCS foods are stored and/or designed to preclude cross contamination. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of hotel pans stored as clean wet stacked during inspection. CDI - PIC directed employee to move pans to another area to allow them to air dry. Repeat. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cutting board in back prep area with heavy staining, deep cuts, and chips in the surface. CDI - PIC discarded. |