| 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 three (3) back of house hand sink without proper hand washing signage. CDI - EHS affixed handwashing stickers to paper towel dispensers at handwashing sinks and provided extras to PIC. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) package of hermetically sealed raw bacon stored above one (1) hermetically sealed package of cheesecake bread in WIC. CDI - EHS reorganized WIC by placing raw bacon on readily available raw meat shelving. EHS provided establishment with storage order guides for WIC and reach in units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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
Observed TCS three (3) foods (two bins sliced cheese, one bin of hot dogs) with some portions above 41F in left prep top. All other food items in the unit were found to be proper at proper temperatures. Items were cold at lowest portions of the containers, but above fill line, were observed as being above 41F. PIC stated that items were placed during shift changes, approximately one hour before prior to EHS arrival. CDI - Items were rotated to WIC for effective corrective cooling. REPEAT.
Note: No escalation in point deduction. Fewer items were observed out of cold holding at time of inspection, and all equipment was calibrated to allow for effective cold holding. Facility must verify that TCS foods are positioned and portioned to allow for proper cold holding.
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
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
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 EHS observed diced onions held on TPHC at approximately 107F when temped. Item was appropriately labeled, but had no start and disposal time listed. PIC stated that these onions had been prepared approximately one hour prior, during shift changes. CDI - EHS adjusted label to include 4 hours start and disposal time. (2:45 - 6:45).
Note: EHS observed existing TPHC document at wall of grill line, but writing was heavily faded and partially illegible. EHS will return at a later date with blank TPHC document to be filled out by establishment staff so as to have a proper TPHC document available during future inspections. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) spray can of Zevo household bug spray on kitchen chemical shelving. Per conversation with the PIC, establishment has a contracted pest control service, and this bottle of spray pesticide was retained to spray outer door frame during previous insect entries. No pests were observed at time of inspection. CDI - PIC voluntarily disposed of unapproved pesticide. |
|
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) pan of grilled onions, stored at left prep top, at 90F, approximately one hour after preparation. Per conversation with PIC, these were placed to cool at the same time that previously noted onions were prepared for TPHC. All other items being cooled within the establishment (beans, rice, burger patties, etc.) were placed and positioned to cool properly in WIC. CDI - Onions were placed in walk in freezer for appropriate corrective cooling. EHS provided PIC with cooling methods ambient and 2-step cooling methods charts.
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 |
No |
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 approximately five (5) working containers of oil stored at fryer and grill line. REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed two (2) sealed boxes of ground beef on floor in walk-in cooler. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three (3) food employees engaged in food prep (bagging tater tots, preparing shakes, etc.,) without effective hair restraints. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) spoon handle stored in Oreo cookie crumble container at dessert prep top. CDI - Spoon was removed and rotated to ware washing. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) bag of recently delivered clean linens stored directly on the floor of dry storage area. CDI - PIC elevated linens to storage shelving using straps. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) box of to go cups stored on floor of dry storage area.
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 two (2) stacks of single service articles (fry trays) stored at fryer area with exposed food contact surfaces. CDI - EHS inverted trays to prevent potential contamination. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed one of the gender neutral restrooms with damage trash can. Due to damage, trash can had no lid. Repair/replace trash can such that it is covered. |