| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed multiple employee drinks/possessions stored commingled above various dry food products on the dry food storage rack.
Ensure all employee drinks and possessions are stored in a way that will not contaminate food items. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed a bucket full of sink and surface sanitizer stored directly inside one of the handsinks. Observed one bottle of cleaner stored directly inside another handsink.
CDI: Sanitizer bucket and spray bottle were removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels available at the handsink located next to the saute station.
CDI: PIC refilled with a roll of paper towels. |
|
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 pan of raw marinated beef, stored directly behind a pan of prepped corn ribs and a pan of hotdogs, inside cooler drawers 2.
CDI: PIC corrected storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed two different make tables holding all TCS food items under TPHC, with no written TPHC procedures at the facility. Some food items were time-stamped with start time of 11AM and discard time of 3PM, and other food items were time-stamped with start time of 12PM and discard time of 4PM (all within EHS' time of observations). These food items are not held in the units overnight, and are all pulled from the WIC prior to the shift. PIC stated facility's A/C unit went out recently, which led to switching TCS food items in these units to TPHC instead of cold holding under temperature control. Facility conducts daily temperature checks on all cold holding units, to which PIC confirmed TCS food items were at or below 41F prior to being placed on TPHC.
CDI: EHS provided TPHC form and completed TPHC procedures with PICs for compliance.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed "steak caesar salad" asterisked for facility's consumer advisory on regular food menu, but not asterisked for facility's Gluten Free food menu. PICs stated that the steak is cooked the same way for both menu items, taking temps for the steak. All other menu items were correct for consumer advisory.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
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 pan of cut tomatoes cooling inside the cooler drawers of make table 1, not changing in temperature after 43 minutes had surpassed. PIC stated they had prepared this less than an hour prior. Pan was tightly covered with seran wrap and past the fill line.
CDI: PIC moved pan of cut tomatoes into the blast chiller to rapidly cool down.
Observed pan of cut tomatoes cooling inside the cooler drawers of make table 2, dropping 1 degree F after 37 minutes had passed. Pan was tightly covered with seran wrap and past the fill line.
CDI: PIC moved pan of cut tomatoes into the blast chiller to rapidly cool down.
Observed pan of raw tuna not dropping in temperature after 16 minutes had passed. Raw tuna was packaged in plastic bags and pan holding the bags were tightly covered with seran wrap and past the fill line.
CDI: PIC moved pan of raw tuna packages onto a sheet try before placing into the blast chiller to rapidly cool down.
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 . |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed hotel pan of avocaods with stickers still intact on skins, stored inside the cooler drawers of make table 1.
Remove stickers prior to washing. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed water leak from the water line of ice machine, dripping into large bucket that was running over onto the floor.
Repair water leak. |