| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee grab bottle of sanitizer with gloved hands from chemical storage area, spray sanitizer on cutting board, return bottle, and then begin cutting of onions without conducting a handwash. CDI - Employee was asked to remove gloves and wash hands. Employee conducted proper hand wash. -2 points- |
|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(B) Food prepared in a private home many not be used in a food establishment.-P Observed home canned pickled pepperoncini peppers, peach habanero BBQ sauce, and pickles in establishment on shelves. CDI - Items were discarded. -0 points- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up on inner surfaces of ice machine. Recommend higher frequency and more thorough cleaning. -0 points- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed tightly covered containers of eggroll mix (containing black beans) and sliced tomatoes in walk in cooler fail to meet proper cooling parameters. Eggroll mix cooled 2F in approximately 30 minutes while sliced tomatoes cooled 1F in the same time frame. CDI - Both items were uncovered and unwrapped to allow cold air to circulate in and around food. PIC has been advised to review cooling methods of room temperature prepared foods and to review training material in kitchen. -1.5 points-
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed blue cheese dressing with a prep date of 9/21 in walk in cooler 1. Observed slaw with a prep date of 10/2, cooked pasta with a prep date of 8/4, chicken salad with a prep date of 9/27, and salsa with a prep date of 9/25 in walk in cooler 2. CDI - All items were discarded. PIC has been advised to review inventory procedures. -1.5 points-
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 . |
|
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 containers of Hot Shot flying insect killer and Colton's bee and wash repellent spray stored in kitchen. Both items are not approved for use in commercial kitchens. CDI - Items were moved to storage area outside of building. -0 points- |
|
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 tightly wrapped and covered containers of eggroll mix and sliced tomatoes that failed to meet proper cooling parameters in walk in cooler. CDI - Items were unwrapped to allow cold air to circulate in and around food. PIC has been advised to review cooling methods for room temperature prepared TCS foods. -0 points-
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
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous house flies and fruit flies in establishment. PIC is not sure if establishment has a contract with a licensed pest control operator. -1 point- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a bracelet while preparing food. -0 points- |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee chopping onions that were not washed prior to use. -0.5 points- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" Instant Pot used for cooking rice for specific menu item in kitchen. Observed other "household use only" cooking equipment stored in kitchen. PIC has been advised to replace Instant Pot with commercial use rice cooker.
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handwashing sink pulled away from adjoining wall. Recommend re-sealing handwashing sink to wall.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed 4x4 wood posts used to elevate metal shelving in walk in cooler 1. Replace with item that is nonabsorbent, smooth, and easily cleanable. -0.5 points- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris, splash, and soil on non food contact surfaces of storage shelving, shelving below prep tables, and on sides of cooking equipment. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken and damaged tile near kitchen entrance. Repair/replace broken tiles. -0 points- |