| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. Observed food employee filling sanitizer bucket with water at the hand sink by the dish pit. CDI- EHS provided education about hand sink usage and employee filled bucket up at the 3 compartment sink. |
|
16
|
3
|
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 food contact surface of can opener to have a build up of debris, a salad spinner stored as clean with lettuce still inside and a few containers with date labels still attached to the container and stored as clean. CDI- PIC removed all items and placed back in the dish pit to be properly w/r/s. REPEAT.
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 . |
|
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. Observed items placed in the single door reach in cooler to cool, mashed potatoes, crab soup, grits and cooked sausage that did not cool properly from the days before. PIC stated all items had been placed in the unit overnight to cool. CDI- all items voluntarily discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items cold holding above 41F in several cold holding units throughout the facility (see temperature log). Items cold holding above 41F were all voluntarily discarded by PIC. REPEAT.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several items including prepped cheese, tomatoes, opened bags of arugula and spring mix and red salsa without labels through out the facility. CDI- PIC placed proper date labels on items that were not labeled and day of prep was known. If PIC did not know the day of prep items were voluntarily discarded. 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 . |
|
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 several items cold holding throughout the facility, gravy, grits, mashed potatoes, that had evidence of not cooling properly due to the methods used. Items were densely packed in covered containers showing signs of condensation. Other TCS items in the same units were cold holding at proper temperatures. CDI- Items were discarded and EHS discussed proper cooling methods.
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
|
Approved thawing methods used |
Yes |
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 salmon thawing in the four door reach in cooler in its original reduced oxygen packaging. Ensure fish is removed from ROP before thawing. CDI- PIC opened salmon to continue thawing. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed stored on the floor of the WIF. PIC stated they had a delivery come in the day prior to the inspection. CDI- PIC removed boxes from off the ground and placed them on storage shelves in WIF. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed low boy freezer not holding temperature due to ice buildup as well as a torn gasket on the door. Observed tall reach in cooler also not holding temperature and single door reach in cooler leaking from the top of the unit. Unit did not appear to be leaking on top of food. Observed racks in the walk in coolers in need or resealing or replacing. Observed one of the WIC to not be in use due to it not functioning properly. PIC stated they are working on getting new walk in coolers. Repair or replace. CDI- PIC removed items from both units not holding temperature and is having them both serviced. EHS discussed issues with single door reach in and WIC racks. REPEAT. |
|
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 inside of reach in units to have a build up of debris on the gaskets and inside of coolers. Increase cleaning frequency. |
|
55
|
1
|
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 chipping paint on the walls near the dish machine. Also observed broken floor tiles/base tiles and low grout throughout the facility. Repair/replace necessary items. REPEAT*** (1 pt) |