| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF EHS observed food employee come into facility from outside. EHS observed employee utilize prep sink to wash hands. CDI - EHS intervened and instructed food employee to use hand sink.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS observed food employee washing hands at prep sink and turned off water without approved barrier and used bare hand contact. CDI - EHS intervened and instructed food employee to re-wash hands. (2) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed metal bowls used on make line for raw proteins. EHS observed these bowls soiled with food residue and stacked on top of each other. Food employee stated the bowls are used throughout the shift for each protein but unable to distinguish between which bowls were used for different proteins. PIC stated this should not be the protocol, and the bowls should be removed from service after use. CDI - PIC instructed food employee to remove bowls and place in three compartment sink to be wash, rinsed, and sanitized. (0)
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 |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a stack of dishes stored as clean soiled with food residue and debris. EHS observed pans with sticker residue present on outside of pan. CDI - PIC removed pans and dishes to the dish pit to be wash, rinsed, and sanitized. REPEAT. (1.5)
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 . |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
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) EHS observed numerous items throughout facility without proper dates. Food employee stated items came from WIC (which had dates). EHS advised that this protocol is unapproved and date markings shall follow the product until used/discarded. CDI - PIC discussed issue with food employee and instructed to verify dates in WIC with items in make table. Food employee dated all items. EHS advised during next inspection, items may be required to be discarded due to missing dates. REPEAT. *** EHS will conduct verification request to ensure compliance can be met prior to implementing a risk control plan. (3)
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 EHS observed numerous pans of raw chicken cooling in WIC from being marinated prior to inspection. EHS observed chicken cooling in full deep pan tightly wrapped with plastic. EHS observed no temperature change after thirty minutes. EHS observed spring rolls cooling in 2-door RI cooler. Spring rolls had been prepared a few minutes prior to inspection. EHS observed rolls stored in deep metal pan with tight fitting plastic wrap. EHS observed no change in temperature after thirty minutes. EHS advised to utilize WIC and WIF for cooling. 2-door RI cooler is not big enough and is opened regularly during service which can affect cooling. CDI - PIC instructed food employee to remove chicken from WIC and place in WIF. PIC instructed food employee to stir every 15 min. PIC instructed food employee to remove spring rolls from reach in unit and place uncovered in WIC to quickly cool. EHS observed adequate cooling rate prior to end of inspection. REPEAT. (1)
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 . |
|
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. EHS observed in use wiping cloth held in sanitizer at 0ppm. CDI - PIC remade sanitizer at proper concentration. (100ppm chlorine). (0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans being stacked wet and stored as clean. EHS advised to stagger dishes to allow for adequate air drying prior to storage. (0) |
|
49
|
0.50
|
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. EHS observed build up of food debris and residue in gaskets on make line. EHS observed shelving soiled with food residue used to store multi use equipment. Increase cleaning frequnecy to avoid accumulation. (0.5) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed areas in dry storage and WIC where employee food is being stored. The area is not labeled and the food stored in these areas are not designated as employee use only. EHS advised to label and designate specific items for employee possessions. (0) |