| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed handsink by bar area without proper handwashing sign. CDI - EHS provided PIC with signage. (0) |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. EHS observed three large containers of rehydrated noodles in WIC above 41F (see temp chart). EHS observed three large containers of raw chicken prepared the day prior above 41F in WIC. PIC stated noodles are rehydrated with cold water. EHS observed cold water at three compartment sink at 73F. EHS explained that rehydrating noodles in cold water will increase temperature of noodles during the rehydration process. EHS advised to utilize ice baths for noodles after the rehydration process or rehydrate noodles in water below 41F to prevent noodles from going above 41F. PIC stated the chicken in the WIC was diced/marinated the day prior to inspection. All three pans were in the range of 42-43F. CDI - All noodles were voluntarily discarded; raw chicken was allowed to be quickly cooled due to being under 45F. EHS educated PIC on the cooling process and proper cooling methods. REPEAT. (3)
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed a container of beef, a container of pork, and two containers of cooked chicken above 41F (see temp chart). PIC unable to determine why these items were above 41F. No temperatures taken prior to opening. CDI - PIC voluntarily discarded the cooked chicken and placed the raw proteins in reach in freezer to quickly cool. EHS advised to frequently take temperature, especially after preparations, to ensure all foods are stored under 41F. (1.5) REPEAT.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 EHS observed liquid in chemical/pesticide sprayer. PIC stated this was degreaser but container did have proper label. CDI - PIC produced accurate label for container. (0) |
|
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 EHS observed cooked shrimp cooling in WIC in covered plastic container with tight fitting lid. EHS observed raw chicken cooling from the day prior in deep metal pans covered with tight fitting lid. EHS observed three containers of noodles still cooling from day prior in large plastic cambro with tight fitting lid. CDI - Raw chicken was spread thin on sheet pans to quickly cool, lids to shrimp was removed by PIC and observed at 40F within 15 minutes. PIC voluntarily discarded noodles due to missing cooling window. REPEAT. (1)
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. EHS observed deep chest freezer container frozen items used for service. This freezer is located in hallway adjacent to restrooms and accessible to the public. EHS advised to place lock on freezer so that it isn’t accessible to guests. (0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. EHS observed one deep freezer in hallway to bathrooms which states that equipment is for household use only. EHS confirmed that the other deep freezers on sight are not ANSI certified but do not state for household use only. EHS advised to remove any equipment onsite intended for household use only. REPEAT. (0.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed wooden board holding AC vent in place instead of a smooth, easily cleanable, and sealed ceiling tile. EHS advised to seal wood to prevent the absorption of moisture. (0) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. EHS observed light intensity inside WIC at 5.6 foot candles. EHS advised to provide at least ten foot candles in WIC. REPEAT. EHS will not escalate points on this inspection to allow facility more time to fix issue. (0.5) |