| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed the sole food employee working in the kitchen wash his hands at a handsink after placing raw chicken on the flattop grill, then turn the faucets off without using a protective barrier.
CDI: EHS explained handwashing procedures to food employee and food employee re-washed his hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
Observed handsink at the front area and handsink inside the kitchen unable to reach minimum temp of 100F (see temp chart). All other handsinks were temping above 100F.
CDI: EHS observed water temp at the front handsink towards end of the inspection temping 117F. PIC stated that the facility turn off their water every night and turn it back on in the morning.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed two multi-use scoops stored inside the front handsink.
CDI: EHS reminded PIC to not use handsinks for anything other than washing hands and PIC removed the scoops. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed QUAT sanitizer at 3-compartment sink reading low concentration, around 50ppm. Food employee stated he filled the sanitizer basin up around 2 hours ago.
CDI: Food employee dumped out the QUAT sanitizer and refreshed it with properly concentrated QUAT sanitizer, reading 400ppm.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed food debris on a mesh strainer and food debris on the interior surface inside a food processor, both stored on clean dish racks/hooks.
CDI: Both items were removed and placed in the soiled dish pile to be re-washed/rinsed/sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed a metal pan of yellow rice hot holding below 135F (see temp chart) inside the steam table. Food employee stated that he cooked this rice 2 hours prior to EHS's observation. All other TCS food items hot holding were temping at or above 135F.
CDI: Food employee reheated yellow rice to above 165F.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed container of cooked pork temping above 41F (see temp chart) stored inside the glass lowboy cooler date-marked with yesterday's date. PIC stated they took this straight from the WIC into the glass lowboy cooler.
CDI: PIC voluntarily discarded TCS food item as it had surpassed the cooling window and EHS observed WIC was also not working properly. Repairman who
Observed all TCS food items stored inside the WIC temping above 41F (see temp chart). Ambient air temp was at 48F, and lowest temperature it dropped to even after long periods of inactivity was 44F. Facility does not take temperature checks of cold holding units everyday, so time of TCS food items held in the temperature danger zone is unclear. PIC voluntarily closed the facility and stopped operations, contacted repairman to make on-site visit for repairs, and all TCS food items stored inside the WIC temping above 41F were voluntarily discarded and pictures were taken since the scale was broken to fill out a product disposition form. TCS food items that were cooling inside the WIC from this morning were moved into a different cold holding unit to finish cooling process. Repairman showed up on-site while EHS was still typing report.
EHS will make compliance visit to follow-up to ensure WIC is maintaining proper temps of 41F or below.
CDI: Repairman who arrived on-site while EHS was still at the facility, was able to make repairs before EHS left the facility. EHS observed ambient air temp of WIC temped 38F. Facility was told they may re-open for operations.
REPEAT VIOLATION.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
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 a pan of house-made pollo empanadas, pan of beef empanadas, and a pan of beef w/cheese empanadas that were temping above 41F inside the glass lowboy cooler, all date-marked with a prep date of 8/19. Food employee stated that he accidentally wrote the wrong date and he prepped all of the empanadas this morning.
CDI: Food employee removed the incorrect date label with the correct prep date.
Observed a container of deli ham and a container of house-made salsa (made w/TCS ingredients) both stored inside make table 2 were missing date labels. Observed a container of cooked plantains and a container of cooked ground beef both stored inside the lowboy of make table 2 that were missing date labels. Food employee stated that these were prepared yesterday.
CDI: PIC created date labels for both TCS food items.
REPEAT VIOLATION.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance for date-marking procedures. If observed out of compliance during the compliance visit, then EHS will implement a Risk Control Plan for date-marking until long-term compliance is 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 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 non-commercial grade pesticides stored at the can wash. PIC stated they use these at the facility. EHS explained that all chemicals used at the facility shall be for commercial use only.
CDI: PIC removed the household toxic chemicals from the facility. |
|
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 metal pan of cut lettuce stored inside make table 2 temping at 71F that food employee was actively trying to cool down. EHS explained to PIC and food employee that these make tables are not designed to cool down TCS food items, and are built to cold hold.
CDI: Food employee moved metal pan of cut lettuce into the WIC to cool down; metal pan was then moved into a lowboy cooler about 2 hours after EHS's first observation of this as WIC was observed to be out.
Observed cut raw pork not meeting the cooling rate.
CDI: Raw pork was moved to a different unit since still within the cooling window and WIC it had been cooling in was not working properly. EHS explained to utilize freezers or shallow pans kept uncovered during cooling process to ensure food items always meet cooling window, and to conduct temperature checks so corrective action can be taken ASAP.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed thin probe thermometer out of battery.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed over 50lb bag of dry, uncooked beans and two bags of dry, uncooked rice all stored directly on the floor in front of the dry storage. PIC stated that they just received these food items from the store.
CDI: Food employee removed food off of the floor and onto shelves at dry storage.
Observed a case of plantains and a 50lb bag of unwashed carrots stored directly on the floor inside the WIC. Plantains were stored on a rack that was placed on the floor inside the WIC, but was still not at least 6 inches off of the floor.
Keep food stored off of the floor to prevent contamination.
REPEAT VIOLATION. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 a small cambro used as a scoop inside a non-TCS food product bin (flour) stored commingled in the food product.
Ensure multi-use containers without scoop handles built-in are removed after each use, or use scoops w/handles and ensure the handles are kept stored above the food product inside the bins.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed six pan of water storing in-use rice scoops next to the HH steam table, temping below 135F (see temp chart).
Ensure water temp storing in-use utensils is at least 135F to prevent bacterial growth. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple metal pans and plastic cambros wet-stacked and stored at the clean dish rack.
Ensure all multi-use pans and containers are completely dry before stacked together.
REPEAT VIOLATION. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
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 stacks of single-use clamshells and to-go boxes stored out of it's original protective packaging, stored right-side up above the HH steam table.
Keep all single-serve articles stored inverted if kept out of it's original protective packaging to prevent contamination. |
|
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 heavily damaged gasket on the right side of the glass lowboy cooler. EHS observed ambient air temp of this unit at 39F.
Replace/repair damaged gasket to ensure cold holding unit maintains proper temps. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 soiled gaskets in lowboy cooler 2. Observed oil buildup on hood vents.
REPEAT VIOLATION.
Increase cleaning frequency. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction.
Observed shared dumpster missing the covered lid.
EHS advised PIC to contact waste company to have this replaced.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed shared dumpster missing drain plug.
Contact waste company to have drain plug replaced. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.15 Mats and duckboards shall be removable and easily cleanable.
Observed layer of broken down cardboard boxes stored on the floor in front of the make line. PIC stated that the cooks use this so that the oil dripping off from the multi-use tongs stored hanging on the cooking equipment at the make line do not get on the floor. EHS explained that cardboard is an absorbent material and should not be used as a floor mat, and suggested storing in-use multi-use utensils for the fryer in a separate container so that they can prevent oil from accumulating onto the floor, and cardboard on the floor could potentially be a physical hazard to food employees working in the BOH.
Remove cardboard from floors. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed one missing lightbulb in the hood system.
CDI: Food employee replaced missing light bulb before end of inspection. |