| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed handsink in dish area blocked with trash cans and handsink by back cook line blocked by mops and trash can. CDi items relocated.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed patient handsink prep area that was used to dump ice and soap. CDI sink emptied out. |
|
15
|
0
|
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 fish stored above cooked chicken breast, for patient line, in walk in cooler on a speed rack. CDI item relocated.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
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 plastic containers with leftover sticker debris, metal pans with leftover debris in pans, and white ceramic serving trays that were not used with leftover debris and grease film. CDI items moved to sink for cleaning,
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed interior of ice machine near chute with pink and black build up.
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 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed raw breaded chicken tenders that were dropped and partially cooked and held in fryer basket until an order comes in. Employee stated they use this process to speed up the cooking process for orders. Told Employee they can not use this process unless they have procedures in place that allow it to be completed safely. CDI employee dropped tenders to finish cooking and hold in hot unit. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed pepperoni that was 90-112F placed in hot box to reheat. Employee stated they place product to warm to 90F then they will use it to make wraps to order and maintain in box until needed for orders. CDI PIC had employee place pepperoni in steamer to get up to temperature prior to holding. |
|
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 mozzerella and turkey wraps in an ice bath on retail serving line around 50F. CDI items were just prepped and were not verified if they reached 41F after cooling. CDI items moved to freezer to drop temperature. Observed sliced cheese in reach in at 50F. CDi item moved to walk a in for cooling.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 salad bar items (sliced ham, sliced turkey, mixed lettuce, spring mix, egg salad mix, and slaw) that was prepped, covered and placed in reach in unit to cool. Checked items back in an hour and only dropped 1 to 2 degrees. CDI items moved to walk in freezer to accelerate cooling. Repeat.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observe metal pans by pot dish machine that were wet stacked. Suggest pyramid stacking to allow proper air flow |
|
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 walk in unit that was not operational. PIC stated the unit stopped working and they are waiting for a part to get it repaired. Unit did not have any food products inside during inspection and remaining items placed in wal in freezer and other 2 walk in coolers. |