| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed handwash sink upon entrance with empty soap dispenser. CDI-PIC set aside bottle of soap at handwash sink. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed tomato sauce in lowboy unit with moderate amounts of mold inside that was also not date labeled. CDI-PIC voluntarily discarded tomato sauce. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed one food employee handle raw fish to be fried and not change gloves when heading back to prep line to grab fries to place into another fryer and another food employee wash dishes and not change gloves when heading to prep line to handle tomatoes that were placed into another working container. CDI-EHS educated with both food employees and hands were washed and new gloves donned. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed RTE sausage, raw shrimp, raw catfish, and other TCS foods above 41F in both prep tops. PIC placed all items into WIC to cool down as food was placed into prep unit at 10:30. PIC called maintenance and prep units are projected to be fixed this evening. EHS spoke with PIC about not holding any foods in top or low section of both prep units until fixed. WIC, RIFs, and one additional lowboy unit were all working as intended. VR within 3 days to check cold holding status of prep units. Repeat.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 mutliple containers of RTE sausage, one container of boiled eggs, one container with tomato sauce without date labels. Establishment places date labels for food outside of lowboy units and on shelving in WIC for date marking. CDI-PIC added dates to food containers.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
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. Observed cooked corn and potatoes held on time without time label indicating how long they’ve been removed from temperature control, per facility’s written procedures. CDI-PIC added time label to items. |
|
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. Observed noodles cooked this morning in covered plastic container in lowboy unit at 56F. Per PIC this was cooked at 10:45 before opening. CDI-PIC moved noodles into WIC to rapidly cool and dropped to 44F in one hour. Repeat.
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 . |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed several flying pests around drain areas and around kitchen during inspection with back door cracked open upon entry and opened again at the end of the inspection. 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 cooking oil in cardboard box stored on floor by cookline and boxes of shrimp inside WIF stored on the floor. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed drain from 3 compartment sink without 1 inch air gap above floor drain. VR within 3 days to check status of air gap above floor drain. |