| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one (1) food employee turn off faucet handle barehanded. CDI - PIC pulled entirety of present staff, and, utilizing translations over speaker system, translated EHS instructions on proper hand washing procedures (when and how, etc.) EHS demonstrated and observed effective hand washing; witnessed effective hand washing by employees. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed asparagus over RTE food items, including house made sauces and ROP produce. CDI - EHS rotated unwashed asparagus to lower, readily available unwashed produce storage to prevent potential contamination. EHS provided WIC storage order chart to PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
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 approximately five (5) plastic bins with label residue on their exteriors stacked as clean, creating food contact surface contamination. All metal bins were observed as being properly sanitized. CDI - Plastic bins were pulled for corrective cleaning.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed six (6) TCS foods (two falafel portions, meatballs, and cooked eggplant at hotline, two servings of rice in hot cabinet) failing to hot hold. CDI - PIC voluntarily disposed of out of temperature food. Fresh portions were prepared. REPEAT.
Note: Observed housemade fried chickpeas stored with other dry goods (raisins, tortilla strips) at serving line. If made in house, fried chickpeas are subject to the same hot or cold holding as other TCS food items. EHS advises facility to cool and cold hold fried chickpeas.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 TPHC items not listed on chart for 11 a.m. to 3 p.m. for date of inspection (most recent date was 07/23). REPEAT.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed food, which had been placed at 11 a.m., according to PIC, being placed to cool in prep table RIC, as opposed to being disposed of. CDI - EHS reviewed in house TPHC document with PIC, emphasizing both proper labeling and disposal. Previous TPHC items were removed and disposed of, and newly placed items were marked on the TPHC chart for 3 p.m. to 7 p.m.
Note: EHS will return to perform unannounced compliance check. Future violations may result in permit action and/or the application of a risk control plan. |
|
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 effective cooling of two (2) recently cooked vegetable trays (rotated from standing freezer to WIC for final cooling). Observed recently prepared raw lamb meatballs cooling with tight wraps. Meatballs were observed cooling in sufficiently. CDI - EHS removed wrapping cover and meatball cooling improved. EHS provided ambient and two step cooling charts to PIC.
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
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 one (1) bottle of molasses without proper labeling. CDI - EHS labeled molasses with tape label. REPEAT.
No escalation in point deduction due to noted improvement from previous inspections. Fewer mislabeled items observed during inspection today. Future violations will warrant escalation in point deduction. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 sanitizer bucket below required concentration of sink and surface sanitizer (approximately 452 ppm). CDI - sanitizer was refilled at 3 compartment and tested to verify bucket reached required concentration. REPEAT. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed freshly placed tongs in salad stations with handles touching food. CDI - EHS moved ton handles out of salad contact (handles were placed with gloved hands and were not yet contaminated. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately ten (10) recently sanitized metal containers wet stacked on dry storage rack. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
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 three (3) stacks of to go bowls with exposed food contact surfaces. CDI - Single service articles were reoriented by EHS to prevent potential contamination. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI - dumpster doors were closed prior to returning to interior premises. |