| 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. EHS observed visible food debris present in two hand sinks in kitchen area. EHS advised to use hand sinks specifically for handwashing only. CDI - PIC removed debris from hand sinks and provided education to food employee. REPEAT. (1) |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC unable to provide parasite letter during inspection for undercooked shrimp used in ceviche. CDI - PIC contacted distributor and parasite letter was obtained prior to EHS leaving. (1) |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed numerous items in WIC left uncovered after cooling process had been completed. EHS advised to cover all items in WIC once cooling process has been completed. (0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine dispensing chemical at 0ppm after two wash cycles. EHS primed unit for 30 seconds and ran another cycle. EHS observed concentration at 100ppm. EHS advised to check dish machine daily to ensure it is providing sanitizer at the correct concentration during all times it is used for ware-washing. CDI - After priming, unit worked as should at the correct concentration. PIC provided education for staff and will begin checking concentration daily.
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
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed interior of ice machine near ice chute accumulating black residue and debris. Increase cleaning frequency to avoid accumulation. REPEAT. (1.5) |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P EHS observed pan of rice in hot holding well at 43F. Food employee stated rice is cooked and then immediately cooled. Rice is pulled daily as needed and reheated in steam well. EHS advised against this method, stating steam well cannot provide sufficient heat to bring the rice to 165F. Food employee stated rice had been in steam well for 15-20 minutes prior to inspection. EHS observed minimal temperature change after thirty minutes. EHS instructed food employee to change process to avoid missing reheating parameters. CDI - Food employee removed rice and placed in double boiler until rice reach 165F. EHS observed rice at 165F prior to two hour reheating parameters. (0) |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
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. EHS observed fish in ROP thawing in WIC without slit or entry point for oxygen. EHS provided education. CDI - PIC instructed food employee to cut slits in fish prior to beginning thawing process. (0.5) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf EHS observed dented cans commingled with others in dry storage area. PIC stated that every delivery items are verified in good condition or sent back to distributor. PIC stated delivery came today, however, due to low staffing missed some items this morning. CDI - PIC removed dented cans and set in office for collection. (0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans stored clean and still wet. EHS advised to stagger dishes to allow for adequate air drying prior to storage. (0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee belongings being stored on top of dry goods in dry storage and on top of linens used for sanitizing. EHS advised to designate an area for the storage of employee belongings. (0) |