| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed TCS food items at the make table temping above 41F, to which PIC present stated that he was aware of this due to higher room temperatures from the higher outside temperatures, so they take the TCS food items leftover after their lunch shift, place them back into the WIC (which was also observed above 41F today) to cool down during their 2-hour lunch break, and place these TCS food items back into the make table right before dinner shift starts. EHS explained why this is a violation and a concern, as TCS food items should not be constantly in and out of the temperature danger zone, and discussed what corrective actions should be taken when PIC notices TCS food items in cold holding are temping above 41F.
Repairmen showed up on-site while EHS was still going over the report, and stated that the freon level was low and they are monitoring the temperatures of the WIC now.
VERIFICATION REQUIRED within 10 days to ensure that the facility is in compliance with PIC duties.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed facility has outdated vomit and diarrhea clean-up written procedures.
CDI: EHS provided PIC with hardcopy of updated vomit and diarrhea written procedures for employees to follow.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed a few TCS food items left uncovered (while not in the cooling process) stored in the shelves inside the WIC.
Keep all food items completely covered when not being cooled down. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS food items stored inside the make table temping above 41F (see temp chart). Observed all TCS food items stored in the lowboy cooler of the same make table temping above 41F (see temp chart). EHS got ambient temperature for this unit at 55F. Observed almost all TCS food items stored inside the WIC temping above 41F (see temp chart), with the exception of two food items that were held over ice. PIC confirmed the date-marking was correct for all of these food items inside all refrigeration units, and none of these food items were prepared today. PIC also stated they conduct temperature checks in the morning everyday, but do not keep a record of it; PIC stated he conducted today's temperature check of the WIC at 10:00AM and only checked the sauces made in-house (ex. tomato sauce, cream sauce) and observed those were at 41F.
**Facility voluntarily closed operations; PIC contacted technician for WIC and make table and stated they will arrive ASAP to check on the units; PIC will voluntarily re-open once WIC and make table have been repaired and able to sufficiently maintain all TCS food items inside both units at or below 41F. PIC voluntarily discarded all TCS food items that were temping above 41F in the refrigeration units at the facility.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed an unlabeled spray bottle of sanitizer used in the dining room stored on top of the beverage cooler.
CDI: Food employee labeled spray bottle as sanitizer. |
|
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 a large stockpot of cooked onion sauce stored directly on the floor next to the speedrack. PIC stated he just cooked the food item, and EHS observed temp was above 135F (see temp chart).
Keep all food off the floor to prevent contamination. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed in-use wiping cloths placed directly on the cutting boards at the make table and also on countertop of lowboy cooler.
Keep in-use wiping cloths stored inside properly concentrated sanitizer buckets.
CDI: PIC removed wiping cloths. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed hot water temp for in-use utensils in a bain marie at the stovetop temping below 135F (see temp chart).
CDI: PIC discarded bain marie of in-use utensils. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 three stacks of single-serve to-go containers stored right-side up, out of it's protective packaging, at the make table.
Keep all single-serve articles stored inverted or in it's original packaging to prevent contamination. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelves inside the WIC, and also on dry storage rack and clean dish rack.
Replace/seal rusted shelves so that they are smooth and easily cleanable.
REPEAT VIOLATION. |
|
49
|
1
|
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 heavy oil buildup on the hood vents. Observed accumulation of food residue on interior walls inside WIC.
Increase cleaning frequency.
REPEAT VIOLATION. |