| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer and panini press in Betty’s market with visible food debris present. EHS advised PIC to clean deli slicer then cover it to maintain cleanliness when not use. Obsevred dirty dishes being stored in hot holding unit in Betty’s market. Observed dishes stored as clean in dish room with visible food debris present. EHS observed dishes being stored in container with screws, the nozzle to a hose (visibly dirty) and food debris was present at the bottom of the containers. CDI- Items were taken to dish to be w/r/s. **REPEAT** -3- |
|
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 pozole hot holding in soup well at 124F. Observed chicken patty holding at 125 in hot holding equipment at mecklenburger station. CDI- Soup was reheated to 165F and placed back on the line for service and chicken patty was voluntarily discarded. -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 cut tomatoes, sliced provolone, slcied pepper jack and sliced American cheese (x2) holding above 41F on service line (Mecklenburger). CDI- PIC placed items in shallow pan and placed in walk in cooler to cool down to 41F or below. -0-
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 sliced tomatoes and sliced turkey with a prep date of 1/20 (Betty’s Market) which is past the 7-day allotment for TCS items. CDI- PIC voluntarily discarded the items. **REPEAT** -1.5- |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 no time stamp for items being held on time at Betty’s market. -CDI- PIC properly labeled items. EHS advised that event though the service period is 3 hours, items held on TPHC must still be labeled **REPEAT** -3- |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
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 multiple squeeze bottles and seasoning containers without labels throughout facility. **REPEAT** -2- |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout the facility.. **REPEAT** |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few plastic containers in the dish area that are clean and stacked wet. **REPEAT** -0.5- |
|
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 exterior of equipment in need of general cleaning in mecklenburger station. Observed food debris in the bottom of equipment in Betty’s market. EHS advised that if equipment is no longer in use to w/r/s equipment and protect it or remove from the facility. **REPEAT** -1- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring lifting in dry storage area. Repair. Observed missing ceiling tiles throughout dry storage areas. replace tiles. -0- |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored with and on top of clean dishes in dish area **REPEAT** -1- |