| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
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 at the back prep area to be obstructed from use by a large rolling bin of sugar blocking access to the handwash sink.
- Observed the handwash sink at the dishwashing area to obstructed from use by a large plastic lid covering the entire basin.
CDI - Sinks unobstructed.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed an employee filling up a container of water at a handwash sink to be placed into the tabletop steamtable to hold in use utensils.
CDI - EHS intervened and PIC held a conversation with the employee about handwash sinks remaining available for handwashing only and must not be used to fill up containers of water, prep sinks must be used for those purposes. |
|
15
|
1.50
|
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 an insert container of tuna poke stored directly behind an insert container of RTE teriyaki vegetables in the cookline opentop refrigerator across from the cookline prep table.
CDI - Storage order rearranged with the tuna poke moved to the front of the opentop so that it cannot contaminate the RTE teriyaki vegetables.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed 4 large plastic bins of blanched French fries at temperatures of 43-47F in the WIC. As per the PIC, they were blanched last night at around 8pm and then were cooled down in the WIC. PIC stated the fries are cooled down on sheet pans before being transferred to the large plastic bins. Fries were observed deeply stored, lids on, and stacked on top of one another all of which prevents adequate cooling.
CDI - PIC voluntarily discarded bins of French fries.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 an insert container of portioned bags of white rice in the refrigerated drawers across from the cookline prep table that were not provided with a date mark. PIC stated that they have hired some new employee recently and has been trying to train them to make sure they transfer the dates from the bulk batches in the WIC to the working containers but this container was missed. Bulk batch in WIC was corrected date marked. REPEAT.
CDI - Cookline employee date marked container of portioned white rice bags.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a red liquid to be stored on the lower prep shelf of the cookline prep table and was not labeled as to its contents.
CDI - Cookline employee labeled chemical bottle. |
|
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 4 large plastic bins of blanched fries miss the second cooling window after cooling overnight. Items were observed at 43-47F after being in the WIC overnight. Items were observed deeply stored in the large plastic bins, the lids were on the bins, and the bins were stacked on top of one another which all prevent adequate cooling. PIC stated they do cool the fries down on sheet pans before moving to the bulk bins but must have moved the fries over too soon. REPEAT.
CDI - Bins of fries voluntarily discarded.
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 |
Yes |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed a dead crawling insect in the handwash sink basin of the back prep line.
CDI - Dead insect removed. |
|
44
|
1
|
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 plastic and metal insert containers stored as clean to be wet nested on the clean dish rack across from the ice machine. REPEAT. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed the facility using quaternary ammonia sanitizer but did not have quaternary ammonia test strips in the facility. Facility only had chlorine and sink and surface test strips. Sanitizer buckets were observed properly concentrated at the time of the inspection. PIC ordered test strips at the time of the inspection. 10 day VR to observe new test strips acquired. |