| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. PIC was not able to immediately state reportable illnesses and symptoms. No employee health policy was visibly posted in facility. Multiple items in WIC were not date marked and PIC did not know when items were prepped. PIC did not know when milkshake mixer was last washed and stated that it had been a while. PIC stated that lettuce and cheese for tacos is placed out in ambient temperature, held there for lunch, and placed back in reach in later. Cheese and lettuce were 58 F and 63 F, respectively. CDI - PIC was able to locate posted symptoms after searching through office. EHS provided new employee health poster with reportable illness and symptoms and reviewed with PIC. Prep date was determined after reaching out to an employee not present during the inspection and items were date marked. Milkshake mixer was washed before next use. EHS reminded PIC that cold food must be kept cold and TCS food that is held out at ambient temperature must be done per TPHC guidelines. Food above 41 F was voluntarily discarded.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee place raw beef patties on grill before proceeding to handle fully cooked beef patties without washing hands. CDI - EHS intervened and reminded employee to wash hands between handling raw and ready-to-eat food. Employee washed hands before continuing. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels or alternative hand drying method at hand sink in male and female restrooms. CDI - PIC added paper towels. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed employee use sanitizer at approximately 0 ppm quat sanitizer to sanitize milkshake mixer attachment. CDI - sanitizer was remixed at approximately 200 ppm and milkshake mixer was 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced American cheese and lettuce in prep counter above 41 F. CDI - PIC voluntarily discarded items.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 trays of egg rolls and cooked chicken and containers of lettuce, tomato, and corn in WIC without date marks. REPEAT. CDI - PIC was able to verify prep date for items after reaching out to employee who was not present during inspection. PIC added date marks.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed box of bread and box of chicken patties stored in WIF under leaking condenser line. CDI - PIC moved boxes. No contamination was observed.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of fries and hash browns stored on floor in WIF. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed leaking condenser line in WIF. Ice accumulation was observed on floor below leak.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two food containers with significant cracking and damage on rack with other clean equipment and utensils. CDI - PIC voluntarily discarded containers. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female restroom. |