| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility with outdated employee health signed documents, do not have big 6 illnesses. CDI- EHS provided copy of new employee health policy during inspection, suggest having employees sign and put into employee handbooks.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
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 1x handsink with rag in basin, observed 1x handsink with pot in basin. CDI- objects moved, EHS discussed only using handwashing sink for handwashing purposes. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility keeping shellstock tags for raw oysters, not keeping tag with batch of shellstock and recording date when opened- not recording date when last shellstock from container is used. EHS discussed importance in maintaining these records for traceability in potential illness outbreaks. EHS will check back with facility by 12/22 to ensure facility is writing date when last shellstock from container is used. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cartons of raw eggs stored on top of containers of butter near cook line. CDI- eggs moved to cooler bottom shelf. EHS discussed proper storage order- never placing eggs on top of ready to eat foods. Eggs had just been briefly taken out of cooler according to PIC, ensure eggs are refrigerated and stored to avoid contamination. REPEAT.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
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 large batch of cooked pasta in large plastic bus tub holding around 85-90F, see temp chart. Observed small batch of pasta cooling inside of reach in unit, see temp chart. Through discussion with PIC, pasta was just cooked around 1pm and is typically cooled with ice. PIC believes this batch was too large, did not use enough ice and did not properly stir product to cool pasta. CDI- large batch of product voluntarily discarded during inspection, smaller batch moved to walk in cooler to finish cooling.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boiled eggs holding below 135F during inspection, see temp chart. EHS found that boiled eggs are stored in residential grade “crock pot” with no lid, kept on warm setting, likely causing issue with holding temperatures. PIC stated these products have been holding in this area since about 1pm. PIC stated she would like to use TPHC for this product moving forward, product placed on TPHC during inspection. CDI- temporary TPHC utilized for this product, 1-5pm time stamp placed on product, EHS confirmed that product discarded by 5pm. During inspection wrap up, EHS discussed hot holding of boiled eggs with PIC and procedure for cooking/cooling/hot holding eggs. PIC determined she will keep eggs at 135F or above rather than using TPHC after discussion.
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 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 1x container of cooked chicken wings with no label. PIC stated that this product typically is not carried over into next day of service, EHS explained that any product left over at end of night that is rolling into next day should be properly date labeled. CDI- yesterdays date placed on product during inspection. Note: only product with no date label, facility uses day dots.
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 . |
|
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 large batch of cooked pasta that had not properly cooled within 2 hours, stored in large plastic bus tub with plastic wrap secured on top. Observed small batch of cooked pasta cooling inside reach in unit. CDI- product voluntarily discarded, proper cooling methods discussed with PIC. Do not cool products inside reach in units, use walk in cooler. More active stirring while using ice baths for this product is suggested, do not cover with wrap until cooled to 41F or below.
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
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on the floor in walk in cooler and in walk in freezer. REPEAT. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scoop stored in room temperature water near rice cooker. EHS explained this should be kept dry or in hot water 135F or above. |
|
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 a few plastic and metal containers wet stacked, must dry before stacking together. REPEAT. |
|
47
|
1
|
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. Observed multiple uncertified freezers in the facility during inspection. Observed multiple residential grade “crock pots” used for hot holding of potato’s, corn and eggs, issues during today’s inspection with hot holding of boiled eggs. REPEAT.
4-501.11 Maintain equipment in good repair. Observed shelving rusted in walk in cooler. Replace. REPEAT. |