| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) bins of raw animal foods (thawing steak and chicken cuts) stored over cut lettuce in prep unit drawers. CDI - Storage order of prep drawers was reversed.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) box of unwashed mushrooms stored above ready to eat food in WIC. CDI - Mushrooms were rotated above other unwashed produce. EHS provided PIC with WIC storage order guide. REPEAT.
For more information on food storage order please visit: http://meck.co/FoodSafety
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 |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Upon start of inspection, per conversation with PIC, front deli display was not currently holding TCS food at 41F or below. Establishment has been in contact with repair personnel to replace condenser on unit. Until such a time that repairs can be done, PIC has placed portions of food in ice baths in unit to attempt to maintain temperature.
Observed multiple (approximately seven (7) portions of TCS foods (turkey chub, ham chub, roast beef, etc.) with some portion of out of temperature portions in deli case (portions closest to Icebath pans were at or below 41F, but larger portions of food, elevated away from ice, were out of temperature). PIC rotated items to available register area cold reach in and WIC to correctively cool food. Larger ice baths were prepared for food to be place in deli case.
A verification will occur no later than 11/3/2023. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of household pesticide at chemical storage in back of house. Per conversation with PIC, pesticide is not utilized within facility. CDI - PIC voluntarily disposed of unapproved pesticide.
Note: EHS observed storage of multiple working containers of cleaners, some with fading labels or marking. While chemicals were distinguished and stored properly, EHS advises that facility relabel chemical working containers as needed to properly identify them. |
|
33
|
0
|
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 For more information please visit: http://meck.co/FoodSafety 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 . Observed one sliced tomato stacked high in register prep table cooling insufficiently. Per conversation with PIC, tomatoes were placed recently, having been washed and cut at ambient temperature.
CDI - EHS placed tomatoes on 4 hour corrective TPHC. All other items placed to cool (Roast beef and tuna salad in WIC) were observed as properly cooling. EHS provided PIC with ambient cooling chart. |
|
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 one (1) commercial bottle of vinegar at storage shelf with no labeling. Observed approximately five (5) working containers (squeeze bottles) of condiments in WIC with no labeling. Squeeze bottles at prep top were effectively labeled. Label all working containers. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three (3) boxes of non TCS food (two stacks of jarred peppers in dry storage area, one box of frozen bread rolls in freezer) stored directly on the floor. Elevate food items to prevent potential contamination. REPEAT.
Note: No escalation in point deduction due to noted improvement from previous inspection; notably fewer items were observed in direct contact with the floor.
Hermetically sealed bottled drinks and canned goods may be stored directly on the floor, provided floor is clean and dry. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) food employees, including PIC, engaged in food prep (cutting meats and lettuce, preparing cooked sandwich meats, etc.) with watches on.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) employee engaged in food prep (cooking steak and chicken) without effective hair restraint. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately three (3) metal containers stacked wet. CDI - EHS separated clean metal containers to improve air drying. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several (more than ten (10) uncut lettuce heads in WIC stored inside of plastic black bag. Per conversation with PIC, lettuce is stored in bag to prevent frost accumulation. Whole, uncut vegetables (including lettuce heads) need not be covered to prevent contamination. If covered, utilize food safe wrappings, bags, or covers.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed minor rust on non food contact equipment (WIC shelving, deli paper roller) resurface/replace corroded non food contact surfaces.
4-501.11 Maintain equipment in good repair. Observed hanging gasket at prep unit drawer. Replace or reaffix gasket. |
|
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 minor food soil in non food contact portions of deli case. Clean as needed to prevent soil accumulation. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
Yes |
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 minor accumulated soil at register area floors during inspection. CDI - Employee cleaned floors over course of inspection. |