|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P - Observed cooked chicken wings in WIC on client side stored inside and in direct contact with original raw chicken box. - CDI - PIC voluntarily discarded chicken wings. |
|
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 visible food debris and residue inside multiple prep sinks throughout facility on client side. Multiple dirty prep sinks were at stations that clients had not reserved since the previous day. Clients should be cleaning prep sinks before and after use. - CDI - PIC had employee clean all prep sinks.
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. - P - Observed white sauce cooling at an improper rate of 0.07F/min, multiple bags of lettuce not cool to 41F within 4 hours of prep, and multiple boxes of bags of raw chicken cooling at a rate of 0F/min in WIC. - CDI - PIC voluntarily discarded lettuce. PIC uncovered raw chicken to allow proper air flow around product to aid cooling. PIC moved white sauce to walk-in freezer to quickly cool. EHS strongly recommends pre-chilling ingredients used to make white sauce.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 tightly covered lettuce, raw chicken, and white sauce cooling at improper rates stored in WIC. - CDI - Education provided. PIC voluntarily discarded lettuce, uncovered raw chicken, and moved white sauce to WIF to quickly cool.
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 various live and dead insects throughout facility. PIC provided evidence of last licensed pest control operator treatment on 6/28/24. PIC stated treatments will occur twice this month and then switch to weekly beginning next month (August). |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed employee cutting onions without first washing them. - CDI - PIC directed employee to wash onions. |
|
49
|
0.50
|
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. - REPEAT - Observed food residue and debris build up on exterior of prep sinks and shelving in WIC. Clean and increase cleaning to maintain clean. - *NOTE: Points reduced to half due to improvement noted since previous inspection. |
|
55
|
1
|
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. - REPEAT - Observed peeling floors throughout facility. Observed floors buckling in both walk-in freezers. Repair/replace flooring.
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. - REPEAT - Observed walls and floors in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. |
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