| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed raw chicken being stored over raw beef in WIC. CDI - PIC re-arranged storage order, no contamination observed. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine unable to dispense sanitizer at correct concentration. EHS primed unit and ran a few cycles and observed 0ppm after each cycle. PIC contacted EcoLab and will move to single service items until unit can be repaired. EHS observed food contact surfaces clean to sight and touch during inspection. 3-day VR required. REPEAT. (3)
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 |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed all items in make unit above 41F. PIC stated no items are left in make unit over night. PIC stated items are prepared in the morning and immediately placed into unit for service. PIC stated by doing this, facility was trying to ensure food was fresh each day. PIC stated due to high heat in the kitchen, facility wanted to avoid food being out of temperature. EHS stated that items shall be cooled properly prior to placing into make units for cold holding. Due to high heat and frequency of use items will struggle to cool in make unit. EHS observed ambient temperature of unit at 48F. PIC stated make unit has not been observed in disrepair. Temperatures are checked daily but not documented. PIC stated all food was prepared or removed from WIC at 10:30am. EHS allowed facility to utilize temporary TPHC on items in make unit and instructed PIC to discard items at 2:30pm. EHS provided PIC with TPHC procedure and provided education. PIC stated items will be prepared the night before and placed into WIC over night to cool prior to moving to make unit. EHS emphasized educating food employees on checking temperatures at a frequent rate so that issues observed during this inspection could be prevented. PIC stated facility recently went through some turn over and have had to hire new kitchen staff. EHS stated TPHC is only for temporary use to allow facility to operate, PIC stated make unit will be assessed as soon as possible. 3-day VR required. (1.5)
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P EHS observed medicine bottle for employee store above make unit co-mingled with dishes. CDI - PIC removed bottle of medicine and placed into office. (0) |
|
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 EHS observed two large cambros of queso actively cooling in WIC. PIC stated queso was prepared at 10am. EHS observed no active monitoring during inspection. PIC stated that procedure is to cool queso in smaller containers without lid. EHS observed one degree change after 30 minutes. EHS provided end education. CDI - PIC instructed food employee to remove items from cambro and split into smaller containers without covering to allow for adequate cooling. PIC instructed food employee to stir every 15 minutes. (0.5)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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. EHS observed non food contact surfaces of cooking equipment soiled with food residue. This includes inside of make unit, gaskets of low boy coolers, and around stove top oven used to store extra single service items. EHS advised to increase cleaning frequency to avoid accumulation. (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. EHS observed flooring around kitchen area and dry storage area soiled with food debris. EHS advised to increase cleaning frequency to avoid accumulation. (0) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee food stored on make unit above RTE foods. CDI - PIC removed phone and placed into office. EHS advised to designate area for employee belongings. REPEAT. (0.5) |