| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed one food employee wash hands at the handsink near the make line, then turn off the faucet without a protective barrier (paper towel), grab paper towels to dry hands, then donned gloves.
CDI: EHS and PIC stopped food employee from engaging in food prep to re-wash hands the proper way.
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
Observed a different food employee bearing single-use gloves, wash, rinse, and sanitize dishes at the 3-compartment sink, then make their way over to the prep sink to handle exposed food.
CDI: EHS explained the situation to the PIC and discussed the violation with the food employee and went over all the different times when employees need to wash their hands. Food employee removed gloves, properly washed hands, and donned new gloves. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed a pitcher stored inside the handsink at the start of the inspection.
CDI: Food employee saw the pitcher and removed it from the handsink.
REPEAT VIOLATION. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed multiple boxes of unwashed produce stored above RTE 2-oz portioned cups of different salsas, in one of the reach-in coolers.
CDI: PIC had food employee correct the storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
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.
Observed a deli slicer used to slice different proteins with minor food debris. PIC stated that they used the slicer earlier today and had cleaned it.
CDI: Slicer was taken apart by a food employee to re-wash, rinse, and sanitize.
Observed several parts of the shawarma cooker in a bin stored in the clean dish rack, with visible food debris. PIC stated that some of the parts in the bin are not used anymore.
CDI: PIC took bin of parts to the dish room to be properly washed, rinsed, and sanitized. EHS explained that equipment and utensils still in use shall be separated from ones not in use, and stored clean at all times. EHS also advised PIC to remove any equipment and utensils that they do not use in the facility anymore.
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: 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 . |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed cooked potatoes wrapped in tin foil, stored in one of the reach-in coolers, temping above 41 degrees F.
Date mark showed that the potatoes were cooked two days prior.
EHS took ambient air temp of the cold holding unit, and read that the unit was at 36 degrees F.
After asking about the process of how they cool their potatoes after cooking, all signs pointed that they were not cooled down before being tightly wrapped in tin foil, which were then placed into the reach-in cooler.
Observed a plastic container of "Salsa Roja" covered with tin foil, stored in the same reach-in cooler as the cooked potatoes, temping above 41 degrees F.
Date mark showed that the salsa was also made two days prior.
CDI: PIC voluntarily discarded both TCS food items, as the time/temperature window to cool had expired.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 small squeeze bottles of house-made TCS salsas that were temping above 41 degrees F, in a deli fliptop. EHS observed that the squeeze bottles in the lowboy cooler were at or below 41 degrees F.
PIC stated that the squeeze bottles in the deli fliptop are the ones they use to serve to the tables, which they re-use after every table is done.
CDI: PIC voluntarily discarded the small squeeze bottles from the deli fliptop, since they had been in and out of refrigeration since 11:00AM this morning, for as long as up to 2 hours sitting at the customer's tables.
EHS advised to change their method of serving their salsas by using their 2-oz. portion cups that they already use for carry-out orders that are stored in the reach-in cooler, or keep the salsas in pitchers to keep in the coolers and pour into small bowls every time a customer requests their salsa.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed one container of cooked chicken stored in the lowboy cooler, without a date mark.
PIC stated that the chicken was cooked yesterday.
CDI: PIC had food employee date mark the food item.
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 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
Observed TCS food items that had been prepared and tightly wrapped in tin foil.
EHS went over different ways in which the facility can utilize to quickly cool down their TCS foods, including using an ice wand for their salsas, sheet trays for their cooked potatoes to allow proper air flow, etc.
CDI: PIC had voluntarily discarded food items that had surpassed it's cooling window.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed multiple unlabeled bottles of oils and sauces at the make line.
Keep all working containers of food labeled. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed avocados in the deli fliptop with manufacturer's stickers still intact.
CDI: EHS explained why avocados need to be washed prior to use, and PIC had food employee remove stickers and wash, before placing back into the fliptop. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed a meat grinder machine stored at the drainboard (on the side where equipment and utensils are WASHED) of the 3-compartment sink where soiled dishes and utensils were actively being washed during the time of the inspection.
PIC stated that they use this equipment once a day, every morning, and clean it and keep it stored sitting at the 3-compartment sink.
EHS explained why equipment cannot be stored at the 3-compartment sink, when it is set up for the 3-step process, and how keeping the meat grinder stored there throughout the day could potentially be contaminated.
PIC and EHS found a different location for the meat grinder to be stored, to prevent contamination. |
|
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 sides of cooking equipment and handles of cold holding units soiled with food debris.
Increase cleaning frequency. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed a missing drain plug in one out of the four shared dumpsters.
EHS advised PIC to contact waste company to obtain a drain plug. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed an employee's water bottle and an employee's YETI coffee cup stored on a shelf above a countertop area where multi-use bowls used for serving salsas were stored.
CDI: Food employee removed items to prevent contamination. |