| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written instructions and cleanup poster. REPEAT.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bin of unwashed cherries stored above cut and washed produce in WIC. Per conversation with PIC, these were employee food items. CDI - EHS rotated unwashed employee produce to sit next to other unwashed produce within WIC. Store employee food at lower storage than food held for resale.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 one (1) bin of cut, RTE potatoes in prep unit with no label. Per conversation with PIC, potatoes were removed from freezer and placed in prep unit the day prior to inspection. CDI - Date label was affixed to bin.
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 three (3) containers of TCS food in prep top (grape leaves, baba ganoush, and hummus) past seven day storage limit (07/02, 07/03, and 07/03, respectively). CDI - Items were voluntarily disposed of by PIC. REPEAT.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle of chemical cleaner/degreaser with no legible label. CDI - PIC identified bottled sanitizer (‘pinsol’) and labeled container accordingly. REPEAT.
Note: no escalation in point deduction; only one bottle was observed without label. All other working containers were labeled and stored properly. |
|
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 one (1) recently cut shawarma skewer of raw chicken in WIC cooling while tightly wrapped in plastic wrap. Skewer was observed cooling at insufficient rate. CDI - EHS removed portion of wrapping to ventilate food and allow improved cooling. EHS provided 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 . |
|
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 two (2) loose, damp wiping cloths with no sanitizer bucket prepared. CDI - PIC rotated used cloths to available laundry bin. Stored in use wiping cloths in sanitizer bucket or rotated to laundry immediately after use. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately five (5) cleaned and sanitized metal containers at clean dish rack stacked while wet. CDI - EHS separated metal containers to allow for effective air drying. |
|
47
|
0
|
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. Observed two (2) grocery bags in WIC of raw meat and two (2) grocery bags of flat bread in prep unit. Bags were from box held within restaurant storage. Utilize only food safe bags and containers for storing food items (ziploc bags, plastic wrap, etc.)
Observed one (1) brush with a wooden handle in a bowl above prep area. Per conversation with PIC, brush is used to brush oil onto food items. Utilize food safe brush (non-wooden handle, smooth and easily cleanable) when used to prepare food. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed newly placed dumpster with missing right lid and no drain plug. Contact waste management company and/or landlord to repair or replace damaged dumpster components. REPEAT.
Note: no escalation in point deduction; waste company has provided new dumpster with similar damage and missing components. |