| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed employee handling raw meat at the cook line. Employee was smashing raw burger balls into pattys. Food employee then proceeded to plating RTE salmon, and prepping salad. EHS intervened to ensure that food employee took off gloves and washed hands. EHS coached food employee that glove changes and hand washes are required to prevent contamination and cross contamination when changing tasks. -CDI- Food employee removed gloves and washed hands. |
|
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 fish over RTE cabbage in WIC. Observed raw bacon over multiple RTE foods on speed rack in WIC including cooked chicken gizzards. Observed Philly meat over onion rings in stand up RIF. Ensure that proper storage order procedures are followed throughout the facility. -CDI- PIC rearranged cold hold units not following proper storage order.
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 |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed heavy buildup present on the wall mounted potato slicer present in the facility. Ensure that food contact surfaces are maintained as clean to sight in touch when not in use.
10-DAY VR
Break down and clean potato slicer
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed build up of gray and black soil present on the interior portion of the ice machine. Ensure that the ice machine is clean and maintained as clean to avoid any contamination.
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 . |
|
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 several foods in the HH cabinet of the facility holding below 135F, foods included Mac and cheese, Chicken thighs, and chicken wings. PIC stated that the food had been in the cabinet for 4 hours. PIC stated that no temperatures have been taken to monitor the food during this 4 hours window. -CDI- PIC voluntarily discarded out of temp foods.
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 . |
|
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 tomatoes, lettuce, hard boiled eggs and sliced cheese out of temperature in prep top unit. Prep unit had an ambient reading of 40F. Food employee stated that food had been in prep unit since 9:00 AM this morning. -CDI- PIC voluntarily discarded all out of temperature food.
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
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). EHS observed no date marking system put in place for the date marking of TCS food in the facility. EHS observed almost all TCS foods requiring date marking in the facility without any. -CDI- EHS went through all food items requiring date marking with PIC to determine date of cook or prep. PIC then back dated all foods requiring date marking.
FACILITY MUST ESTABLISH DATE MARKING PROCEDURES
-10 DAY VR-
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 . |
|
33
|
0.50
|
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 covered and stacked cabbage and beef gravy cooling at to slow of a rate in the WIC. The cooling rate for the cabbage was 0.22 and the cooling rate on the beef gravy was 0.33. Observed covered and stacked Mac and Cheese cooling in the WIC. Only one temperature was taken of Mac and cheese before PIC decided to move Mac and cheese to WIF to cool.
-CDI- PIC moved both the beef gravy and the cabbage into the WIF to cool. PIC also removed the lid on both containers of food.
Ensure that proper cooling methods are used to ensure cooling food reaches proper temperatures in the proper amount of time.
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 . |
|
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 several spice shakers present throughout the facility with no labeling present. Ensure that all working food containers are labeled. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed large amount of dead pests present in the rear of the facility. Pest were in traps as well as in back maintenance closet. Ensure that all dead insects are removed and pest control measures are increased. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food present on the floor of the WIF. Ensure that all food is kept off of the floor in the facility. -CDI- Food boxes placed on shelving. |
|
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 food employee cooking in the kitchen with no head/hair covering. Ensure that all food employees used hair restraints. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed outside storage in the back of the facility. With boxes of single service articles. Single service articles were stored directly on the floor. Ensure that all single service articles are kept off of the floor. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. -Pf- Observed 3-comp sink with a buildup of dishes and no sanitizer hooked up to the sanitizer dispensing hose of the 3-comp sink. Ensure that chemical sanitizers are present at 3-comp sink at all hours of operation in the ware washing areas of the facility.
-10 DAY VR-
Ensure 3-comp sanitizer dispenser is restocked with sanitizer and maintained as stocked.
Facility has bleach solution and test strips to manually use for the time being. |
|
49
|
0
|
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 heavy buildup of dust and debris present on the external surfaces of equipment throughout the facility. Cooking equipment, shelving, and condenser fans in WIC all in need of cleaning.
Ensure that non-food contact surfaces throughout the facility are cleaned and maintained as clean. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open in the dumpster area. Ensure that dumpster doors are closed when not in use. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors in several parts of the facility such as by the dish machine exposed concrete. Ensure that facilities floors are maintained as non-absorbent and smooth/easily cleanable. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
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 employee food present in the lowboy unit stored directly above patron food. Ensure that employee food is stored in designated areas below patron food. -CDI- PIC moved food so that it was no longer above patron food. |