| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
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 general manager briefly rinse thermometer at entrance area handsink. Later observed employee filling water bag for chafing dish and steamer water from handsink. CDI - EHS reviewed handwashing sink expectations with PIC and employees; handwashing sinks may only be used for handwashing. All other tasks a requiring water shall be completed using prep sinks or 4 compartment sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately eight (8) TCS items in WIC (pans of lettuce, cheese, and bin of tomatoes) above 41F at start of inspection. WIC ambient temperature ranged between 38F and 41F throughout inspection. Per conversation with PIC, WIC door had been opened during preparation and delivery prior to EHS arrival. CDI - Items in WIC were cooled correctively and door was kept close to allow for further correction in ambient temperature.
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 . |
|
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 two (2) portions of food (large tomato bin in WIC, placed salsa to go cups in prep top) with no date marks. Per conversation with PIC and store manager, these items had been produced within the previous 24 hours. CDI - appropriated date marks were made for these items.
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 |
Yes
|
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 EHS observed aforementioned eight (8) items TCS food items in WIC (shredded cheeses, lettuce, tomatoes) cooling with tight fitting lids and plastic wrap. Observed minimal cooling with wrap affixed, and later with wrapping removed, cooling only improved marginally. CDI - PIC created ice bins to improve cooling rate of items held within WIC to better improve their corrective cooling.
EHS has provided cooling charts for ambient and two step cooling. EHS advises that items to be held in prep tops be cooled prior to storage in cold holding units.
Note: No escalation in point deduction from previous inspection. EHS has observed effective cooling of salsas placed at prep line from ambient prep. No other point of service cold holding (prep table) was observed.
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 |
Yes |
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 three (3) working containers (salt and seasoning bins, salt shaker) with no labels. CDI - PIC produced labels for unlabeled working containers. REPEAT.
Note: While facility is implementing labels for prep station bottles, EHS has observed station labeling maps on unit doors. So long as a system is put in place to identify working container contents (direct labeling, charts, station labeling, etc.), establishment will be in compliance for labeling and identification. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multpile (ant least four (4) employees engaged in food prep (cooking, plating catering trays, etc.) with wristbands and watches. REPEAT
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaged in food prep (cooking, plating, placing reheated items, etc.) with no effective hair restraint. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 (B) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in
accordance with manufacturer's specifications. Observed WIC not self sealing with considerable force. Adjust WIC door as needed.
Note: Previously cited equipment issue (ice machine vent) has been addressed since previous inspection. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water at a maximum of 97F during inspection. A verification will occur no later than 12/29/2023 |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and door left open. CDI - EHS closed door and lid prior to returning to interior premises. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. General cleaning needed along walls in prep area. Per conversation with PIC, dish area walls (which are much better cleaned) have undergone facility deep cleaning. Clean all floors, walls, and ceilings, such that facility is clean. |