| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed missing hand washing signs by hand sink on make line and hand sink by walk in cooler. CDI - EHS provided hand washing signs to PIC to be posted. (0) |
|
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 ice machine soiled with pink and black residue. Increase cleaning frequency to avoid accumulation.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. EHS observed interior of microwave soiled with food debris and residue. Increase cleaning frequency to avoid accumulation. (0) |
|
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 polenta in make table reach in above 41; observed salmon, chicken, crab cakes, and asparagus out of temperature in lowboy coolers under grill. EHS observed ambient temperature of low boy cooler at 42-43. EHS observed door to lowboy in disrepair and difficult to shut fully. PIC has contacted repair technician to assess unit and door. All TCS foods beyond four hour hold was voluntarily discarded. EHS advised to monitor temperatures in unit closely and advised to move raw products to different cooler until assessed. If cold holding is observed on next inspection EHS discussed potential risk control plan implementation. 3-day VR required. REPEAT. (3)
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
|
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) EHS observed no date on cooked chicken in reach in cooler of make unit. Observed two bags of cooked sausage beyond 7 days in make table. Observed stuffed mushrooms in WIC with no date and cooked pasta held beyond 7 days. Facility cook/freezes a lot of items and EHS reviewed date marking with PIC. CDI - Items beyond 7 days were voluntarily discarded; if a date could not be procured that item was also voluntarily discarded. (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://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw tuna(thawed) in reach in of make unit still in intact ROP packaging. EHS advised to remove fish from reduced oxygen environment when thawed. CDI - Slit was cut into packaging to allow the entry of oxygen. REPEAT. (0.5) |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bottles of sauces and oils on make line and reach in coolers unlabeled. Observed rice, quinoa, and other dry goods in dry storage unlabeled. EHS advised to label all working containers of foods if taken from original packaging. REPEAT. (1) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed drawers to low boy in disrepair; thermostat for low boy broken and on the floor. RIF by make unit accumulating a large amount of ice build up and RIC portion above freezer is dripping an excess amount of water onto covered containers. REPEAT. (1) |
|
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 interior of make unit by RIF with soiled gaskets and interior of reach in compartments soiled. Increase cleaning frequency to avoid accumulation. Observed low boy cooler accumulating food debris present on the interior portion of unit. Increase cleaning frequency to avoid accumulation. REPEAT. (1) |
|
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 food debris accumulating on the floor behind units on make line and throughout kitchen. Observed residue beginning to accumulate behind drink machine. Increase cleaning frequency to avoid accumulation. (0) |