| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a box of unwashed mushrooms stored above multiple containers of washed and prepped veggies in the WIC.
CDI: PIC corrected 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
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed the chlorine sanitizer at the 3-compartment sink reading 10ppm.
PIC stated that one of the food employees just filled the sanitizer sink up with solution.
CDI: PIC added more chlorine to the sink, and EHS observed the sanitizer reading between 100ppm and 200ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed the triangle blade of the can opener soiled with food debris.
CDI: PIC removed the can opener and placed in the dish room to be properly washed, rinsed, and sanitized.
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
|
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 is not been labeled, or if the label is incorrect. -P
Observed a container of re-hydrated vermicelli noodles stored in the lowboy cooler without a date label.
PIC stated that they prepared this on Sunday, 2/09.
CDI: PIC created date label for the re-hydrated vermicelli noodles since the time/temperature window had not expired.
Observed a container of tofu sitting inside a pan of cooked bamboo stored in the lowboy cooler, with three different date labels; one label said 2/05, another label said 1/30, and the last label said 1/28. After discussion with the PIC and the food employee, it was concluded that the food employee did not take off the older labels from the pan, and confirmed that the tofu and bamboo were prepared on 2/05.
CDI: PIC removed all date labels from the pan and voluntarily discarded the tofu and bamboo since the time/temperature window had surpassed.
Observed an opened package of commercially-made, fully-cooked dumplings stored in a lowboy cooler, without a date mark.
PIC stated that the package was opened on Monday, 2/10.
CDI: PIC created a date label for the dumplings.
Observed multiple packages of cooked pork (not hermetically sealed) stored on the speed rack and also on the shelves inside the WIF, that were not date-marked.
PIC stated that they cooked all the pork on Friday, 2/07.
CDI: PIC created date labels for all the packages of cooked pork, and EHS went over date-marking rules and reminding the PIC that the clock "starts again" when the cooked pork is removed from the freezer to thaw out, which requires an additional date-mark on that TCS food item.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed a sanitizer bucket full of chlorine sanitizer that was reading above 200ppm.
CDI: PIC diluted the concentration by adding more water, and EHS observed the chlorine sanitizer reading at 100ppm. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.
Observed two containers of re-hydrated angel hair vermicelli noodles submerged in undrained water, stored in the lowboy cooler.
CDI: PIC drained the vermicelli noodles and stored back into the lowboy cooler, since there were no physical signs of contamination.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a box of frozen swai fillets stored directly on the floor in the WIF.
PIC stated that they did not have any deliveries today.
CDI: Food employee removed the box of frozen swai fillets and placed on a shelf to prevent contamination.
REPEAT VIOLATION. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed a sanitizer bucket holding wiping cloths in chlorine sanitizer, stored directly on the floor in the kitchen.
CDI: PIC removed the sanitizer bucket off the floor. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
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 a deli container submerged in the flour, inside the flour bin.
CDI: Food employee removed the deli container to prevent contamination.
*Note: All other scoop handles in non-TCS food bins were stored above the top of the food.
REPEAT VIOLATION.
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 a large 5-gallon bucket of water storing in-use utensils at the make line, temping below 135 degrees F (see temperature chart).
CDI: PIC removed the bucket and placed in the dirty dish area to be washed, rinsed, and sanitized.
EHS advised to keep in-use utensils in a bain marie on the flattop grill, to keep water temperature at or above 135 degrees F. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 four stacks of single-service containers stored at the make line, not inverted.
CDI: PIC inverted all four stacks of single-service containers. |
|
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 the seals and non-food contact surfaces inside the deli fliptops accumulating with heavy food debris.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed the shared dumpster missing 1 sliding door on the cardboard waste container.
EHS advised PIC to contact their waste company, Waste Connections of Carolinas, to have their missing door replaced. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed one lightbulb out at the hood system.
Replace with a new lightbulb. |