|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed the handsink in the back area of the kitchen (where breads/tortillas/cleaned utensils are stored) soiled with visible lemon pulp/seeds.
CDI: PIC cleaned out the sink basin; EHS observed all handsinks have signs posted to remind employees that handwashing sinks are to be used only for washing hands.
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed empty soap dispenser at the same handsink mentioned above.
CDI: PIC had food employee refill soap dispenser.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at the same handsink mentioned above.
CDI: PIC had food employee replace battery for paper towel dispenser and refill with paper towels. |
|
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 an opened package of frozen, raw steak patties, stored commingled in the same container as frozen, pre-cooked sausage patties, inside the lowboy freezer.
CDI: EHS explained storage order still applies in freezers and PIC had food employee remove the package of raw steak patties to prevent contamination.
*Note: EHS observed correct storage order in all other cold holding units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 wrapped burritos stored inside a tightly-covered plastic pan that were prepared at 9:15AM this morning (21 minutes prior to EHS's observation of the burritos cooling inside a reach-in cooler) temping at 49F, which were then moved into the WIC by the PIC to continue it's cooling process. EHS observed temperature drop of 2 degrees after 34 minutes of the burritos cooling in the WIC, which does not meet the cooling rate.
CDI: PIC moved the container of burritos into the WIF to rapidly cool down, and EHS explained different methods they can utilize to ensure their cooling methods are sufficiently cooling TCS food items at the proper rate of 0.12. EHS observed burritos reached below 41F before end of inspection.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed a couple food employees actively engaged in food prep without hair restraints.
Any food employee actively engaging in food prep shall have some sort of approved hair restraint (hat, hairnet, visor), to prevent physical contamination. |
|
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 one of the sanitizer buckets full of chlorine stored next to the handsink near the make line, reading 0ppm. PIC stated they change out their sanitizer buckets every 3 hours, and time stamp showed it was almost time to have it changed out.
CDI: PIC had food employee dump out the sanitizer bucket and refreshed with properly concentrated chlorine sanitizer, which EHS observed was reading 200ppm.
*Note: All other chlorine sanitizer buckets were reading around 150ppm of chlorine. |
|
49
|
0
|
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 heavy ice buildup on the edges of the WIF door. PIC stated the delivery driver who came a couple days prior, had knocked into the wall of the WIF and damaged the thick plastic strips keeping frozen temps inside the WIF; PIC stated work order is in to have it repaired.
Observed debris buildup on the shelves at the clean dish rack above the 3-compartment sink. Observed soiled gaskets in cold holding units throughout.
Increase cleaning frequency. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
Observed a large, heavy cardboard box containing unidentified material stored directly on the floor towards the back side of the kitchen where breads/tortillas/cleaned utensils are stored. PIC stated they are unsure of what the material actually is, but stated it may be for something used for the roof.
EHS advised getting it removed off of the floor and PIC stated she will have it stored in the break room away from and food prep areas. |
|