| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee pour water into an open cup that was stored on the prep table where bacon was actively prepped to be cooked. CDI drink discarded. Observed employees with personal drinks stored on racks above bagel bin and on prep surfaces. CDI items relocated. |
|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.- P Observed employee enjoy their beverage and return straight to food prep. CDI gave direction to wash immediately. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed peppers, pineapples and other produce above RTE food and washed produce.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed unpackaged raw pork shoulder and raw burger patties stored above RTE packaged food in the reach in freezer. CDI items relocated.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 shell pasta salad and dry pasta salad in reach in display case above 41F. PIC stated items were just prepped and mixed with cold items. Observed lettuce that was above chill line in prep top at 51F. CDI items moved to walk in to cool. CDI items moved to walk in cooler to cool. Observed 2 door reach in unit on back line with an ambient of 45F and holding TCS foods above 41F. PIC stated items were checked this morning prior to service and were at 41F and below. CDI items moved to walk in unit to drop temperature and unit emptied until repairs are made. Verification required.
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 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 feta block, salsa verde, spring mix, shredded chicken, cold smoked salmon, cream cheese, potato patty, and other rTCS items not dated. CDI items dated or discarded. Observed fried egg plant (10/03), French dip sauce (10/01), spinach (10/16), Taylor ham (10/16), prosciutto (10/16), and Canadian bacon (10/16) that was held past 7 days. CDI items 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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed facility missing written procedures for raw shell eggs and home fries on back line but items were labeled with time stamps. CDI PIC had back up TPHC sheet filled out during inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P
Observed employee using bottle labeled sanitizer on slicer that was mixed with leftover bottle of Fantastic cleaner. CDI solution disposed. |
|
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 pasta salads that were prepped and not checked to verify if product reached 41F prior to storing in display case above CDI items moved to walk in for cooling. Observed sliced turkey and boiled eggs that were cooling in reach in unit and only dropped two degrees. CDI turkey moved to walk in and eggs pulled for peeling prior to placing in walk In.
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 . |
|
40
|
1
|
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 no food employees wearing a hair restraint during inspection. Repeat. |
|
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 vents in walk in cooler, shelving, and gaskets in need of cleaning. Repeat. |