| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a case of unwashed heads of cauliflower and unwashed pineapples stored above multiple RTE cheeses, tofu, paneer, and sauces, on shelves inside the WIC.
CDI: PIC had food employees correct the storage order.
Ensure unwashed produce is stored below any RTE food items to prevent contamination.
REPEAT VIOLATION.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed a green plastic vegetable spiralizer with visible food debris on the blade, stored on the clean dish racks. Observed visible food debris on metal pans stacked together and stored on the clean dish racks. Observed a metal pan with an old date sticker still intact, stacked together with other metal pans and stored on the clean dish rack.
CDI: All above mentioned multi-use equipment and utensils were taken to the dish machine to re-wash/rinse/sanitize.
REPEAT VIOLATION.
*Note: Although a repeat violation, facility has several multi-use equipment and utensils. If observed as a repeat violation during next routine inspection, then EHS will deduct full points.
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 couple bags of cooked white rice towards the top of the hotbox hot holding below 135F (see temp chart). Bags of cooked white rice stored towards the bottom of the hotbox were temping above 135F. PIC stated that the rice was placed in hot holding around 11:00AM (less than 2 hours prior to EHS's observation).
CDI: PIC had food employees reheat the bags of cooked rice and EHS observed rice was reheated to above 165.
Observed a bag of queso blanco stored inside a pot of water at the stovetop temping below 135F.
Observed a metal pan of house-made consomme (made with TCS ingredients) hot holding on the stove below 135F.
CDI: PIC voluntarily discarded the consomme and queso.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed two sanitizer buckets full of QUAT sanitizer reading less than 100ppm, stored at the make line.
PIC stated they refresh their buckets throughout the day and it was about time to refresh them. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple metal pans wet-stacked and stored on the clean dish rack.
CDI: Pans were separated to allow proper air-drying.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since previous inspection report was for two different citations and today was only for wet-stacking. If observed as a repeat violation during next routine inspection, then EHS will deduct full points. |
|
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 a couple stacks of single-serve tin foil containers stored right-side-up on a shelf in the dry storage rack, out of it's original protective packaging.
Keep single-serve articles stored inverted to prevent contamination. |
|
49
|
0.50
|
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 interior walls inside lowboy cooler of CH well at make line. Observed pool of standing water on interior surface inside lowboy cooler of CH well at make line.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 buildup on ceiling tiles throughout the kitchen. Observed black buildup on the wall behind 3-compartment sink.
Increase cleaning frequency.
REPEAT VIOLATION. |