| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee preparing boa buns. After initial heating of buns food employee removed from cooking container with barehands and began preparing buns with no gloves. CDI - PIC intervened and had food employee wash hands and don gloves. (2)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed black residue accumulating on the interior portion of ice machine. Increase cleaning frequency to avoid accumulation. (0) |
|
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 Obseverved all TCS foods in make unit above 41F (see temp chart). EHS verified ambient temperature with thermometer at 48F. PIC voluntarily discarded all TCS items and contacted repair technician. EHS observed this unit as the only make unit available in kitchen area, there is a two door reach in by the bar area but EHS deemed it insufficient for temporary storage. PIC shall voluntarily close until repairs can be made. PIC will contact EHS via phone with proof of repairs before reopening. 3-day VR required. (1.5)
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 . |
|
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 EHS observed TPHC utilized for TCS items around make unit. PIC showed EHS time stamps for food held on time. EHS observed time stamps with time frame 11am-3:30pm. EHS advised to change times for holding TCS items on time to 4 hours. EHS had to remind PIC during inspection to discard items as it turned 3pm during the inspection. EHS advised food should be discarded before or at the four hour mark. CDI - TCS food was voluntarily discarded due to time window expiring and new time was correctly indicated for new items. (0) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 raw chicken cooling from ambient after being cut and prepped prior to the inspection. PIC stated the chicken was just cut a few minutes before the inspection began. EHS observed raw chicken in large metal bowl tightly wrapped with plastic wrap. EHS observed a one degree temperature change after 30 minutes which resulted in inefficient cooling rate. CDI - PIC removed plastic wrap and portioned chicken into smaller containers to quickly cool. (0.5)
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 numerous sauce bottles and seasoning containers with no label. Ensure all working containers of food bear a legible label stating what is currently stored in the container. (0) |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. EHS observed food employee drying pans by dish machine after being wash, rinsed, and sanitized. EHS stated pans shall be air dried after wash, rinse, and sanitizing. CDI - PIC intervened and stopped food employee from continuing to dry with towel and will train staff on proper drying methods moving forward. REPEAT (1) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed AC vent in WIC, AC vents throughout kitchen, and wall around dish area accumulating large amount of dust. Increase cleaning frequency to avoid accumulation. (0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food items in freezer and dry storage area for employee use only but co-mingled with items used for service. These items were stored with no clear indication what was for employee use. EHS advised to designate areas specifically for storage of employee foods and belongings with a label indicating its for employee use only. (0) |