| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food (cereal) and beverages stored on prep surfaces in the server station. CDI- Food employee removed the items. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer in the 3-compartment sink reading at 50ppm for quat. EHS observed that all sanitizer buckers were below 50ppm. EHS observed the the chemicals were not feeding into the dispenser. EHS advised PIC that they could mix their own sanitizer until the dispenser is repaired. EHS showed PIC and dish pit employee how to mix sanitizer and get the correct concentration. PIC stated all buckets will come from the properly mixed sanitizer in the 3-comp sink. VR REQUIRED. 3-day VR.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blenders, glass plates and bowls, onion cutter, oyster shucking device, and can opener stored clean with large amounts of visible food debris. CDI- PIC took items to dish area to be W/R/S. See comment section.
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 . |
|
20
|
1.50
|
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 pickled onions and ground beef in the WIF that were cooling. PIC stated that the pickled onions were prepared this morning and placed in the WIF around 8AM at 80F. EHS temped onions at 9:35AM and they were 80F. EHS temped at 10:30 and they were 76F. This missed the cooling window. Ground beef was prepared 02/15 and was 52F. CDI- Items were voluntarily discarded by PIC.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso being hot held at 74F. EHS observed that the item was double panned in the steam well. CDI- PIC reheated the queso to 165F and placed it back in the steam well. EHS advised that the double pans could contribute to the queso not holding temperature.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk being held in the microwave to be heated for coffees. EHS temped the milk at 74F. Observed queso in prep unit holding temp at 44F. CDI- PIC voluntarily discarded the items.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking in corn tamales or shredded mozzarella. CDI- PIC date marked items with the previous date, when the items were prepared.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of creama in the WIC with a date mark of 02/09. This is beyond the allotted 7-day date marking period. CDI- PIC voluntarily discarded the item.
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 . |
|
24
|
1.50
|
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 that the fried chicken being held on TPHC was not marked with a start discard time at the start of the inspection. CDI- PIC labeled the item for 7AM and to be discarded at 11AM.
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 fried chicken being held past the 4 hour limit. EHS entered kitchen at 12PM and the fried chicken was still being held. CDI- PIC voluntarily discarded the item. |
|
33
|
0
|
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 ground beef and pickled onions in a large deep containers in the WIF. EHS did not observe any mixing of the products during the inspections. CDI- Out of temperature items were voluntarily discarded. EHS discussed cooling methods with 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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with wiping clothes stored in 0ppm sanitizer. CDI- PIC refilled all the sanitizer buckets with sanitizer at the correct concentrations. |
|
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 scoops in the salsa verde and creama with the handles in the food product. CDI- PIC removed the items and EHS provided education on utensil storage. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a large amount of metal pans and bowls that were stored as clean and stacked wet. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a wooden cutting board with deep pits in the surface. EHS determined that wood shaving were coming off the cutting board. EHS advised PIC that the cutting board should not be used and removed from the kitchen. EHS also observed two plastic cutting boards with deep pits. EHS advised that these are also no longer used as they are no smooth and easily cleanable.
4-501.11 Maintain equipment in good repair. Observed a leaking lowboy cooler and a leak in the WIF with an accumulation of ice. Repair equipment. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed trash can lids open. CDI- PIC closed lids.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several fryers, coolers, and other unused equipment stored behind the facility. Removed unused equipment. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-202.112 Living or sleeping quarters shall be separated from rooms and areas used for food establishment operations by complete partitioning and solid self-closing doors. Observed evidence of sleeping quarters in the shed behind the facility. Facility is to remove all kitchen equipment from the building or remove the evidence of sleeping (bed, pillows, and blankets). |