| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. - Observed an opened employee energy drink stored on the dry storage racks in the back room, directly above dry goods and boxes of single service items.
CDI - PIC discarded employee beverage. |
|
23
|
3
|
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 all the insert containers of the deli meats in the opentop refrigerator closest to the back kitchen area to not be date marked. When questioned, the PIC stated that their SOP is to dump the prepared bags of deli meats (that contain prep date marks on them) into the containers at the front line but do not transfer the date marks to the insert containers at the front line. PIC stated they were not able to inform the EHS of which dates the deli meats were prepared on after they have been dumped into the opentop insert containers. EHS advised that they must develop a system that works for them that also allows the employees to keep track of the date marks for the containers in use at the line. All prepared bags of deli meats in the WIC were observed with proper date marks. REPEAT.
CDI - PIC voluntarily discarded all deli meats in the prep line opentop refrigerator as they were not able to provided a prep date for the items. Entire opentop refreshed with new bags of deli meats and dates were transferred to the pans.
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
|
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 containers of salads that were prepared earlier in the day to be cooling in the front counter 2 door lowboy refrigerator. This unit is not designed to cool products down, all cooling shall be done in the WIC/WIF. REPEAT.
- Observed 2 large plastic containers of sliced tomatoes that were cooling at a rate of 0.0 degrees/min in the WIC. Items were observed deeply stored, stacked on top of one another, and with tight fitting lids on, all of which does not allow for adequate air flow around the product/rapid cooling.
CDI - PIC relocated salads to WIC to rapidly cool. Containers of sliced tomatoes were moved to the WIF and lids were removed to allow for rapid 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 multiple squirt bottles and shakers of condiments and spices at the opentop refrigerator closest to the register that were not labeled as to their contents. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed an insert container of avocados on the counter opposite the conveyor toaster that still had their stickers on them. Employees stated that the avocados were ready to use and already washed before coming up to the front.
CDI - Avocados washed and stickers removed. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed multiple knives at the front counter opentops that were stored in uncleanable crevices between the cutting board and prep tables. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed a stack of coffee filters stored directly on top of the coffee brewer at the front counter area, with no protective barriers/original packaging. |
|
49
|
0.50
|
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 a buildup of bread crumbs/food debris on the sheet pans and speed racks that are in use to hold the packages of bread at the front counter area.
- Observed the interior bases of the front counter lowboy/refrigerated drawer units to have an accumulation of food debris.
- Observed the racks in the WIC to have an accumulation of grime/food debris. |
|
55
|
0
|
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 an accumulation of food debris on the floors beneath and in front of the front counter opentops. |