| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored over RTE sauces and rice noodles in the lowboy 2 unit. Ensure that raw animal foods are stored below RTE foods. -CDI- Chicken was moved beneath the RTE foods.
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 large container of cabbage in WIC at 43F. Date marked from 2 days prior PIC stated that cabbage has been in the WIC the whole time. WIC ambient was 39F. -CDI- Cabbage was voluntarily discarded.
Observed RTE fried chicken wings present on a speed rack in the facility. PIC stated that the chicken was held on the speed rack and fried per order. EHS asked how long the chicken stays on the rack and PIC stated it stays on the rack until ordered. EHS recorded chicken at 53F. PIC stated that the chicken had been on the speed rack for approximately 20 mins and came from the WIC. -CDI- EHS coached PIC that food shall be stored as either hot (135F or Higher) or Cold (41F or Below). Food was moved back into the WIC to cool down. Chicken cooled.
Ensure all cold food is held at 41F or below.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed raw chicken wings thawing in the prep sink with running water at 75F. The chicken was 50F. PIC stated that the chicken was thawing for approximately 30 mins. PIC stated that they were planning on leaving the chicken out for another hour before marinating it. -CDI- EHS coached PIC that thawing must take place in water below 70F and be full submerged if done under running water. EHS also explained that the food cannot come above 41F for extended periods of time during the thawing process. -CDI- Chicken was moved into the WIC to cool down. Chicken was cooling at proper rates. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 several spices, sauces, and squirt bottles unlabeled throughout the facility. Ensure that all working containers of food are labeled properly. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled
products. -Pf- Observed 3 dented cans stored in with other canned foods. EHS coached facility on the dangers of dented cans and related food borne illness that can result. -CDI- PIC moved cans into a designated area not subject to contaminating other foods to hold for credit.
Ensure that dented cans are stored in a designated area. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
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 scoop for rice with no handle stored in direct contact with the facilities dry rice. Ensure that scoops have handles and that handles are not stored in direct contact with non-TCS foods. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stack metal containers and bus tubs. Ensure that all clean equipment is properly air dried prior to stacking. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. -Pf- EHS observed 3 comp sink set up for W/R/S. Facility manually mixes chlorine in the sanitize basin. EHS asked PIC if the sanitize basin had bleach in it to which the PIC stated yes. EHS tested the sanitize basin at approximately 0-10PPM chlorine. EHS coached the facility on using the test strips they had to ensure that the chlorine concentrations were at the proper levels. -CDI- PIC added bleach and tested with their test strips and achieved 100 PPM |
|
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 buildup of residue, grease, and debris present on the handles of holding equipment and on the speed racks present in the facility. Ensure that non-food contact surfaces are cleaned and maintained as clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor chipping and damaged in specific areas in between the WIC and 3-comp sink. Ensure floor is maintained as smooth and easily cleanable. |