| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P.
Observed gloved food handler re-enter the facility from the grocery store and immediately begin food prep without discarding gloves and washing their hands. The same food handler was observed various times incorrectly washing their hands under 10 seconds, recontaminated them by shutting off water supply, dry their hands with disposable towels and then don gloves for food prep. CDI - Employee educated and complied with proper hand washing procedures.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
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 raw beef stored over curtido in the prep reach-in unit. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross contamination.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P.
Observed cooked chicharrones stored inside shopping bags inside of the large chest freezer. CDI - EHS discussed safe food storage by using non-reactive, non-toxic materials like glass, stainless steel, ceramic, and specific plastics (ziplock bags). PIC voluntarily discarded foods. -0- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P.
Observed a stockpot full of chicken tamales cooling since 10:00 AM per discussion with the PIC. Product temped at 82 F at 1:10 PM. CDI - PIC voluntarily discarded chicken tamales. -1.5-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P.
Observed salsa in small plastic containers holding at 48 F due to being over stacked in the prep top. Discussion with PIC revealed salsas were placed in prep top 1.5 hours prior to inspection. CDI - Salsa containers removed to the reach in unit to cool down. Points scaled back due to improvement from previous inspection. -1.5-
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. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 a large pot containing high quantities of chicken tamales (individually wrapped in aluminum foil) inefficiently cooling in the 2 door upright reach-in unit since 10:00 AM. Also observed recently cooked white rice cooling covered and in high density in the prep reach-in unit with a 0 F change after 30 minute assessment. Refer to temperature chart. CDI - EHS discussed utilizing the walk-in cooler unit for batch cooling and effective cooling methods such as venting and separating into smaller batches. Chicken tamales were voluntarily discarded due to not meeting cooling time/temperature parameters (see #20) while cooked rice was uncovered and transferred in to the walk-in cooler.
***A risk control plan for cooling methods will be implemented if future non 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a gnat and medium sized roach in the facility. 0 demerits today due to improvement from previous inspection. -0- |
|
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 food handler engaging in food prep with dangling bracelets. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair.
Observed a severely burnt wooden bowl being used to store salt. CDI - PIC voluntarily discarded the damaged bowl. -0- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT: 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 accumulation of food debris and residue on the bottom interior surfaces of the reach-in freezer, reach-in cooler 2, and lowboy cooler 2. Observed heavily soiled handles on refrigeration units throughout. Observed water pooling inside of display case used to store bottled drinks. Observed exterior surfaces of all refrigeration units and microwave heavily soiled with food residue. Increase cleaning frequency. -1- |