| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink across from the WIC to be obstructed from use by a rolling bin of dirty skewers placed directly in front of the sink and a sanitizer bucket with a steel wool placed inside the basin. REPEAT.
CDI - PIC moved sanitizer container and rolling bin of dirty skewers. |
|
16
|
1.50
|
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 a large amount of the insert containers and lids that are no longer in use to be stored as clean on the storage rack across from the 3 compartment sink with visible food debris on the food contact surfaces. REPEAt
CDI - All contaminated dishes moved to dish pit to be W/R/S. Owner stated he will remove the dishes that are no longer used in the facility and place them in storage.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 the facility using TPHC on the entire buffet area but peon arrival the TPHC log was not filled out with the time for when the product was removed from refrigeration/time of discard.
CDI - PIC stated they had set the buffet up for lunch (which is only open from 12-2pm) at approx 11:30-11:45am. All items time stamps for discard at 3:30pm. All items are discarded after lunch is over at 2pm and replaced before they open back up for dinner at 5pm. |
|
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 a plastic insert container of chicken hearts stored on the shelf in WIC cooling at a rate of 0.0 degrees/min. Insert container was observed with a tight fitting lid, not allowing for the product to receive adequate air flow.
CDI - Insert container moved to the WIF and the tight fitting lid was removed. Item observed at 38F after 40 mins.
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 shakers and insert containers of spices/toppings throughout the kitchen that were not labeled as to their contents. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed a container of water holding an in-use ice cream scoop and cheesecake slicer with the water at a temperature of 74F.
CDI - Water emptied. |
|
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 a large rolling bin in use to store dirty skewers at the oven to have a large hole in one end, allowing for the skewers to drag along the floor and the other end with large a round of tape covering a second hole. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed the facility using chlorine test strips that had expired in 2021 and quaternary ammonia test strips that had expired in 2023. Both test strips were unable to accurately read the concentrations of the dishwasher sanitizer and the sanitizer buckets. PIC purchased new test strips online at the time of the inspection and is to email/text the EHS when they arrive. 10 day VR to observe facility acquiring new test strips. |