| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink next to make line without paper towels. CDI - PIC placed paper towels in dispenser. (0) |
|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed mozzarella cheese beyond expiration date and accumulating growth on surface of cheese. CDI - PIC removed and voluntarily discarded cheese. REPEAT. (2) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, sliced tomatoes, and packaged foods stored above 41F(see temp chart). PIC stated sliced tomatoes were prepared yesterday. CDI- Sliced tomato was a voluntarily discarded. PIC stated cut lettuce was just prepared and placed in container. CDI - PIC removed lettuce from make unit and placed in WIC to quickly cool (see temp chart). Packaged food was present in front reception area (chicken wings, wraps, salads). PIC stated these items were prepared at 2pm and then placed in grab-n-go cooler. CDI - PIC removed packaged foods and placed them in freezer to quickly cool. (1.5)
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 |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. One container of mozzarella was observed with date beyond 7 day hold time. EHS observed open container of feta cheese in WIC with date beyond 7 day hold time. EHS observed a container of boiled eggs in reach in unit beyond 7 day hold time. CDI - Items were 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://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 numerous bags of mozzarella cheese and other cheeses opened without date marking present. PIC stated these have been opened either today or yesterday. EHS observed chicken wings cooked and prepared on speed rack in WIC along with rice that did not have a date marking. PIC stated these items were prepared today for tomorrrow’s employee meals. EHS observed no date marking on sliced deli meat in make unit. PIC stated it was prepared yesterday. CDI - PIC added correct date marking for 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 .
(1.5) |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed packaged wings, salads, and wraps available at front reception area without any labeling besides what food the package contained. PIC stated a label maker will be ordered to place adequate labeling on containers.
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 three containers of flour without any labeling present. (0) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats present at one drain in the kitchen area by the walk in coolers. Drain was observed with multiple gnats/flies present. (0) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop in the flour bin completely submerged in flour. CDI - PIC placed scoop with handle above flour surface. (0) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed facility utilizing aluminum foil to cover the bottom of grill prep surface. Observed aluminum foil used similarly throughout kitchen to cover the prep surfaces that have been corroding. EHS advised to remove aluminum foil as it is a single service article and not approved to be used as a multi use surface/utensil. (0) |
|
49
|
1
|
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. Observed reach in units throughout make line area with food present in units and in gaskets. Increase cleaning frequency to avoid accumulation. REPEAT (1) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring in WIC 3 (meat cooler) with tiling coming off of the side of the wall creating gaps around the sides of the unit. Seal/Replace.
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. Observed drains throughout facility accumulating food debris and residue. Observed black residue present throughout dish pit on the wall behind and under dish machine. Increase cleaning frequency to avoid accumulation.
REPEAT. (0.5) |