| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Numerous cold holding violations, cooling, hot holding, cold holding, date marking, and time as a public health control were all out. PIC must ensure the rules regarding food safety and preventing foodborne illness are followed. CDI - PIC educated on duties. 0 pts.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 1 employee observed handling cell phone and then donned gloves to handle food without washing hands. Another employee was observed putting raw hamburger on the grill and did not wash hands before handling RTE foods in sandwich cooler. Employees must wash hands when switching from handling raw animal foods to ready-to-eat foods. CDI - Both employees educated and washed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Container in hand washing sink beside line. Rag in hand washing sink beside soda machine. Only use hand washing sinks for hand washing and no other purpose. CDI - Items removed. 0 pts. |
|
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 Raw eggs stored directly on top of bag of limes in walk-in cooler. Raw bacon stored on shelf above sauces in sandwich cooler bottom. Raw bacon stored on speed rack above cooked potatoes in walk-in cooler. Raw animal foods must not be stored above ready-to-eat foods or unwashed vegetables/produce. CDI - Food storage order corrected during inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Potato dicer had multi-day buildup on it. Both ice machines had moldy buildup in them. Clean potato dicer each day and clean both ice machines more frequently. 0 pts. |
|
20
|
1.50
|
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. Pasta measured 83F after cooling for 2 hours. CDI - PIC discarded pasta.
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 |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1 pan of mac and cheese measured 119F in hot holding unit. 1 pan of chicken wings measured 95F and was sitting out on prep table. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded mac and cheese. PIC placed chicken wings on temporary TPHC and they were used by end of inspection. Kept at half credit due to no increase in severity from last inspection. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 All TCS foods in sandwich cooler was 48-62F. The raw hamburgers and hot dogs in drawer cooler were 48-52F. All the pans of raw fish in the upright cooler were 44-48F. Raw pork chops, raw chicken and cooked chicken livers in other upright cooler were 52-66F. TCS foods in cold holding shall measure 41F or less. Items in sandwich cooler were placed on TPHC and will be held on TPHC until AC is repaired and coolers are looked at. Ice added to raw fish and raw chicken. Chicken livers moved to walk-in cooler to cool. Follow-up visit will be done tomorrow to check coolers.
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 Chicken livers, cooked potatoes, cooked turkey wings, and cooked pork were not labeled with date. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed date labels on items. 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 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(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Fried chicken, potato salad and cole slaw held on TPHC were missing time labels. CDI - PIC placed time labels on containers. |
|
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 2 bus tubs of cooked pasta were left out to cool for the first 2 hours and did not reach 70F within 2 hours of beginning cooling. TCS foods must be cooled using proper methods. Ensure employees place cooling TCS foods in ice baths or the walk-in cooler to cool the food in time. CDI - Pasta was discarded. 0 pts.
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
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Lobster and fish were thawing at prep sink and both measured above 70F and were thawing in room temperature water. Use cold running water that measures 70F and 78F or less, or thaw under refrigeration for TCS foods. CDI - Both items moved to walk-in cooler. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Heavy fly presence in kitchen. Flies landing on clean dishes and pans of food. Contact pest control and clean to prevent attracting pests. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Sugar bin was stored on floor throughout the whole inspection. Food must be stored at least 6 inches off the floor. 0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Sweet potatoes were being peeled straight out of the box. Fruits and vegetables must be washed before use. 0 pts. |
|
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. Sandwich cooler, drawer cooler, and raw fish cooler were holding above 41F. Gasket on upright cooler door was torn and the shelves are rusted/chipping. Walk-in cooler door does not close properly. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. Shelves throughout need to be cleaned. Sides of cooking equipment need to be cleaned. REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean wall behind dish machine. Heavy mold buildup. 0 pts. |