| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed food employee use bare hands to turn off the water at the handwashing sink. -CDI- EHS intervened and coached the employee with proper hand washing procedures. Food employee rewashed hands using proper procedures.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed food employee about to start working with food with the same gloves they had on while opening the WIC door and gathering supplies. -CDI- EHS intervened before food preparation and coached food employee on when to change gloves. Food employee removed gloves, washed hands, then donned new gloves. (2 pts) |
|
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 scallops being stored directly over RTE food items in the 2 door low bop unit. -CDI- PIC removed the raw scallops.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 heavily soiled can opener blade as well as the food contact surfaces of the deli slicer. -CDI- PIC placed the necessary items in the dish pit to be rewashed and sanitized. REPEAT*** (3 pts)
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
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P
Observed bacon that was cooked using non-continuous cooking method. PIC stated that the prep team puts the regular bacon into the oven for 10 minutes and the hanging bacon in the oven for 18 minutes then the bacon is cooled. -CDI- PIC agreed to fully cook the bacon to at least 145F from now on. PIC had the bacon recently prepared fully cooked during inspection. (0 pts) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed shredded cheese, cooked vegetables, and raw scallops above 41F in the 2 door low boy unit. EHS observed an ambient temperature of 44F in the unit. -CDI- PIC voluntarily discarded the necessary food items. (1.5 pts)
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 |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed sliced tomatoes in the salad flip top unit without date mark. PIC stated that they had been prepared the day before the inspection. -CDI- Employee labeled the tomatoes with correct date.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed food items with dates that had exceeded the 7 day time frame. -CDI- PIC voluntarily discarded the necessary food items. (1.5 pts)
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 cooked chicken in the WIC cooling in plastic bags while being stored in a deep plastic container as well as being tightly wrapped in plastic wrap. -CDI- PIC removed the cooked chicken, placed it on shallow sheet tray and put them in the WIF to quickly cool. REPEAT*** (0.5 pts)
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flies flying around the kitchen during inspection. Service facility for insects and pests. (0 pts) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed an open metal pan of pepper jelly stored directly on the floor in the WIF during quick walk through. -CDI- PIC immediately discarded the pepper jelly without correction from EHS. (0 pts) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being stored in quat sanitizer solution at 0ppm. PIC stated that the employees must have accidentally used the dish detergent instead of the quat solution. EHS observed quat sanitizer at 400 ppm in the 3 comp sink. -CDI- PIC had the sanitizer buckets emptied and replaced with new quat solution. (0 pts) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple stacks of metal containers wet stacked while being stored as clean. Separate containers to allow proper air drying. REPEAT*** (0.5 pts) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed 3 compartment sink handles leaking. Repair faucet handle to prevent leaking. (0 pts) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 damaged floor tiles by the dish machine and low grout throughout the facility. Repair/replace the tiles and grout. REPEAT*** (0.5 pts) |