| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed 2 handwashing sinks with food debris, ice, and scouring pads. Handwashing sinks are limited to only handwashing activity. CDI - PIC instructed cleaning. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed RIF on cook line with raw chicken being stored above raw beef out of its original packaging. CDI - PIC restored storage order. REPEAT -1.5-
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed many food items in metal pans in WIF out of original packaging with no covering to protect the food.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw chicken, out of original packaging, stored above RTE frozen chicken in LB cooler.
CDI - Storage order corrected.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed pork in microwave intended for hot hold at 90F. Also observed noodles on prep table at 129F. CDI - PIC voluntarily discarded items. -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 |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 2 containers of bean sprouts holding at 44F and 50F. CDI - PIC voluntarily discarded.
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 |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed 2 pans of cooked pork and 1 pan of fried chicken in WIC bearing no date marking, PIC verified that the items were made day prior to inspection. Also observed sausage in WIC date marked 6/27. Upon further questioning PIC stated old labels were not removed and verified when sausages were made and placed appropriate date marking. Observed seafood salad bag in WIC bearing no date marking, PIC verified it was opened 3 days ago and placed appropriate date marking. Observed short rib broth in WIC that was made and placed in WIF on 7/31, PIC verified it was removed from WIF 8/18 and placed date marking.
Observed rice in WIC with no date marking. CDI - PIC verified dates on all items and placed appropriate date marking.
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 1 pan of cooked rice in WIC with date mark 8/12, exceeding 7 day parameter. CDI - PIC voluntarily discarded.
-1.5- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed 1 bottle of unidentified chemical hanging on shelving with food items. CDI - PIC verified contents, labeled, and re-located bottle to appropriate storage area. REPEAT -1- |
|
35
|
0.50
|
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 beef thawing in prep sink with no running water. Once a stream of water was turned on, water was above 70F. CDI - PIC removed beef from sink and re-located to WIC to thaw. |
|
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 many squeeze bottles throughout facility bearing no identifying labeling. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed many flying pests throughout the facility. -1-
6-202.13 Properly locate mechanical insect control devices.
Observed bug zapper above prep sink with food being actively prepared. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 tendons in flip top in container with ice in direct contact with food.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed many food items directly on the floor at the time of inspection. Items include raw beef, peppers, cilantro, box of vinegar, bags of sugar. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 in-use utensils being held in water at 79F. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Observed employee drying dishes with cloth. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed dish machine in disrepair. Facility was using 3 compartment sink in lieu of machine. |
|
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 RIC, RIF, WIC, and WIF with accumulation of food residue and food debris. Also observed WIC shelving with food debris buildup. Observed green and white mold like build up on condenser in WIC. More frequent cleaning necessary. REPEAT -1- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed back hand washing sink leaking and the faucet for the 3 compartment sink leaking. |
|
55
|
0.50
|
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 f/w/c in facility in need of more frequent cleaning throughout. |