| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed the PIC go to assist the cookline employees with an order but did not wash his hand prior to donning a pair of gloves.
CDI - EHS intervened and had PIC wash their hands prior to donning gloves and going on the line to assist the cookline employees. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple plastic and metal insert containers to be stored as clean on the rack across from the 3 compartment sink with visible sticker/date mark residue on their surfaces.
CDI - All contaminated dishes removed and placed back at the 3 compartment sink to be W/R/S.
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 . |
|
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 a plastic container of cooked potatoes to be at a temperature of 50F in the WIC. PIC stated that the item had been in the WIC overnight and no cookline employee stated having it out earlier in the day.
CDI - PIC voluntarily discarded.
- Observed a container of cooked chicken to be at a temperature of 45F in the cookline opentop across from the wok station. Cookline employees stated placing it into the unit shortly before the inspection started.
CDI - PIC opted to time stamp the item for discard at 2:30pm as they need it up at the line for the lunch period.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an insert container of cooked noodles and a container of cooked pork to have the date marks of 4/2, making today day 8. Upon questioning it was found the facility did cook both items on 4/2 but then froze the items that same day, only pulling out small amounts daily to be used at the line as both items are not used often. Both items were pulled from the freezer the day prior to be used today. REPEAT.
CDI - PIC placed a pulled from freezer date mark onto the existing date marks for the items. EHS provided education to the PIC and cookline staff on the requirements when they are freezing TCS foods and why it is important to have both the original cook date as well as the pulled from frozen date on the items.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the salmon rolls to be held using TPHC on the shelf above the salad opentop refrigerator to not be time stamped at the time of the inspection. Salmon rolls are made daily and held for their lunch time before being discarded and remade to be held on TPHC again during the dinner hours.
CDI - PIC time stamped items for discard at 2:30pm. |
|
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 a container of cooked shrimp to be at a temperature of 60F and to be cooling in the salad lowboy refrigerator, which is not designed nor approved for rapid cooling. PIC stated the shrimp is cooked daily to be used in the rolls that are held using TPHC and they had made too many shrimps this morning and the extra were placed into a container and into the lowboy to use later. REPEAT.
CDI - PIC relocated to the WIC to rapidly cool.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
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 insert containers of cut pineapple, cooked chicken, cooked shrimp, and cut tomato to all be stored in the opentop refrigerators across from the wok with ice stored directly on top of the food in the insert containers.
CDI - Ice voluntarily discarded and EHS explained to the PIC and staff that they cannot have ice stored in the opentop refrigerators with the food and if they are struggling to maintain temperatures int he units they must find another solution. |
|
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 the gaskets of the cookline lowboy refrigerators and freezer to have accumulations of grime/food debris. |