| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed multiple TCS food items stored inside the WIC left uncovered while not in the cooling process (bustub of cooked tofu scramble 7/20, pans of cut grape tomatoes 7/19, cambro of beef broth 7/18, deli container of roasted garlic 7/20).
CDI: Food employee covered all containers to prevent contamination. |
|
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 a pan of portioned grilled chicken chunks stored in make table 1 temping above 41F (see temp chart) on the top, and 41F or below in the middle and bottom of the pan. PIC stated employees must have stacked it way too high.
CDI: PIC voluntarily discarded the portioned bags of grilled chicken stored up top.
Observed a pan of sliced tomatoes that were cold holding above 41F (see temp chart) in the same make table. Date label showed that it was prepped yesterday.
CDI: Food employee voluntarily discarded the sliced tomatoes.
Observed a pan of pre-cooked chicken tenders, pan of cooked pork, and a pan of pre-cooked vegan chicken all stored inside the lowboy cooler and temping above 41F (see temp chart). Date labels showed they were prepped on 7/18 or 7/19. PIC stated they did not have any of these pans out today.
CDI: Food employee voluntarily discarded all pans temping above 41F.
REPEAT VIOLATION.
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 |
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 a pan holding cut lettuce head stored inside a lowboy cooler without a date of prep. Food employee stated they cut it open yesterday.
CDI: Date label was created for cut lettuce.
Observed a pan of cooked tofu scramble stored inside the same lowboy cooler without a date of prep. Food employee stated that they cooked it yesterday.
CDI: Date label was created for tofu scramble.
Observed a pan of sliced tomatoes that were date-marked with a prep date of 7/13, stored in make table 2.
CDI: Food employee voluntarily discarded the sliced tomatoes since the 7-day window had surpassed.
REPEAT VIOLATION.
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
Observed pan of cooked eggs held on TPHC for 4 hours, not marked with a start or discard time. Food employee stated that they cooked these this morning to hold on time at 8:00AM and usually only hold until 11:00AM.
CDI: Food employee created time sticker to indicate when eggs were held on time. |
|
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 all of the following house-made TCS foods packaged on premises for customer self service missing the name of business and quantity of contents: chicken salad, pimiento cheese, hummus, billy club. These items have the name of the food, ingredients, place of business, and allergy info.
Observed all of the following house-made TCS foods packaged on premises for customer self service missing the name of business, place of business, and quantity of contents: "goin back to Cali" and "Italian Stallion." These items have the name of the food, ingredients, and allergy info.
Ensure all of these items in the grab and go standing cooler are correctly labeled with all required contents.
Observed deli containers of house-made tomato soup packaged on premises for customer self service missing the quantity of contents. These containers have the name of the food, ingredients, name of business, place of business, and allergy info.
Ensure all of these deli containers of house-made soups stored inside the standing freezer are correctly labeled with all required contents. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed one food employee actively engaging in food prep without a hair restraint.
Ensure all food employees engaged in food prep have some sort of hair restraint to prevent contamination. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed one sanitizer bucket used at the make line full of QUAT sanitizer, reading low concentration (below 50ppm).
CDI: Food employee dumped out the bucket of QUAT and refilled with properly concentrated QUAT sanitizer, reading 400ppm. |
|
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.
Observed the handsink next to the oven needing to be re-caulked. Observed rusted shelves at the clean dish rack.
Repair/replace all above mentioned items. |
|
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.
Observed dust and debris buildup on the shelves of the bread storage rack.
Increase cleaning frequency.
REPEAT VIOLATION.
*Note: Although repeat violation, EHS not deducting full points today since less areas of non-food contact surfaces were observed to be in need of cleaning. If observed as a repeat violation during the next routine inspection, EHS will deduct full points. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed two out of the three unisex restrooms missing a covered waste bin.
Obtain a covered waste bin for both unisex restrooms for proper disposal of sanitary napkins.
Observed the one unisex restroom that has a covered bin, is missing half of the cover.
Replace with new covered waste bin so that the entire waste bin is covered. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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.
Observed oil buildup on ceiling tiles throughout the kitchen.
increase cleaning frequency.
REPEAT VIOLATION. |