| 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 paper towels not readily available at hand washing station. CDI - PIC provided hand drying provisions to hand sink. -0- |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed case of a dozen raw shelled eggs over containers of TCS foods in the walk-in cooler. CDI - PIC corrected storage order for compliance. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS applicable foods such as chicken sauce, green beans, spinach and potatoes cold holding between 46-49 degrees in the reach-in unit. PIC stated items were prepared 1.5 hours prior to EHS arrival. CDI - PIC placed items back in the walk in cooler to cool down. -3-
***Ensure TCS foods are at < 41 F when placed into cold holding units.***
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 dense quantities chicken sauce cooling in the walk-in cooler with a 0-2 degree change within a 20-26 minute time span. Refer to temperature observation chart. CDI - PIC separated product into smaller portions. Cooling towards < 41 F observed after additional 25 minutes. -1-
***Facility placed on risk control plan due to non-compliance from three consecutive repeat violations with full points. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 opened sack of rice stored directly on floor at dry storage area. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
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.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed metal bowls without handles stored in various sauces in walk in cooler and in dry goods at dry goods storage area. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some utensils stacked wet at clean dish area. CDI - Utenils separted to allow air drying. No points deducted from observed improvement. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single service to-go hinged containers in lobby. CDI - Single service articles were moved behind front counter and inverted to prevent potential contamination. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged gaskets at upright reach-in freezer and walk-in cooler units. Observed non-functional paper towel dispenser. Replace.
REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep station with a heavily scored cutting board. -0.5- |
|
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 shelving throughout the kitchen, as well as shelving in the WIC, in need of additional cleaning. Observed food debris accumulation on speed rack next to reach-in freezer. Keep clean. -0- |