| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee utilize hand washing sink to fill up water pitcher. Also observed soiled wiping cloths stored inside two handwashing sinks. CDI - Staff instructed to use sink for hand washing only; employee redirected to nearby prep sink and wiping cloths removed.
REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand towels available at two hand washing sinks. CDI - PIC replenished towels for each station. -1 |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed wilted lettuce on multiple packaged salads in reach in units. CDI - PIC voluntarily discarded items. -1- |
|
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 shelled eggs stored above washed onions and ready to eat lettuce, tomatoes and cheese sauce in the walk-in cooler. CDI - Storage order corrected to prevent cross contamination. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 re-heated swiss cheese sauce which had been cooling inside of the walk-in cooler since 7:00 AM, according to PIC. Temperature registered at 68 F degrees at time of inspection. CDI - Product voluntarily discarded by PIC.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. Observed numerous amounts of TCS applicable foods cooling inside the walk-in cooler since 8:00 AM, according to the PIC. Refer to the temperature data chart. CDI - Foods did not achieve proper cooling parameters and were voluntarily discarded by PIC. -1.5-
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 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 multiple TCS applicable foods such as: Coleslaw, chili, swiss cheese sauce and sliced tomatoes (2x ct) found inside of the walk-in and prep top units without date marking requirements. CDI All products with exception to coleslaw were voluntary discarded by PIC. First use date for coleslaw confirmed and date marked yesterday’s date by PIC. -3-
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)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed non-compliance with TCS foods held using TPHC without a time label at the prep top. PIC stated they were put there at 10:00 and 10:30 AM. CDI - PIC labeled start and end times for compliance. -1.5- |
|
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 various containers of TCS foods cooling covered in the walk-in cooler since 7:00-8:00 AM, per the PIC. Refer to temperature data chart. Foods did not successfully cool down towards adequate temperatures due to inefficient cooling methods. EHS and PIC discussed efficient cooling methods such as ventilation, smaller batches and utilizing the walk-in freezer for rapid cooling towards < 41 F. EHS also recommended implementing cooling logs to ensure compliance. CDI - All foods voluntarily discarded by PIC. -0.5-
Product disposition form provided to facility.
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. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked at clean drying shelving rack. CDI - Utensils separated to allow air drying. -0.5-
***No escalation of points due to improved performance observed from previous inspection. |
|
49
|
0
|
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 soiled gaskets on doors of prep line reach in units and cleaning needed on non-food contact surfaces of tea machine across from dish pit. Increase cleaning frequency and maintain areas clean. -0- |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13 Maintain sanitary sewage system according to Law - P. Observed significant amounts of water pooling onto lobby floors at front counter. PIC discovered that waste water had been backing into the lobby from a floor drain hidden underneath the tea station. Water fixtures and other plumbing equipment in facility’s kitchen and restrooms were observed to be in good repair during the inspection. CDI - PIC removed excess debris from floor drain, causing the drainage to stop and all areas thoroughly cleaned. Facility will voluntarily close the dining room until a plumbing repair technician arrives to assess and confirms repair. Facility will continue to provide services via drive thru.
**Long term compliance visit is required. -0- |
|
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. Observed general cleaning needed on floors underneath cooking equipment and on ceiling vent covers in kitchen area. -0- |