| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw shell eggs stored over bologna in WIC. CDI - PIC rearranged 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
|
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. EHS observed minor black residue accumulating along the top of ice machine. Increase cleaning frequency to avoid accumulation. (0) |
|
19
|
1.50
|
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 queso and marinara sauce in steam well below 135F. PIC stated these items were being reheated from service yesterday. PIC stated items have been placed into steam well to reheat at 11:30. EHS monitored temperatures to ensure reheat would reach 165F and intervened ten minutes prior to the two hour reheat window. CDI - PIC intervened and instructed food employee to reheat food in microwave to 165F prior to hot holding. PIC reheated both items above 165F prior to placing back into steam well for hot holding. (1.5) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed bottle of crema and bottle of Caesar in top of make unit above 41F (see temp chart). PIC stated bottles were placed into unit at 11am. EHS advised to keep bottles of sauce in reach in compartment to ensure proper air flow to keep TCS sauces at 41F or under. CDI - PIC removed bottles to WIC to quickly cool. REPEAT. (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 . |
|
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 sausage dip and buffalo dip in WIC held beyond 7 days. EHS observed items in top of make units all dated for today’s date (10/23). PIC stated some items such as sliced/diced tomatoes were prepared today, however, items such as pico was taken from containers in WIC. EHS advised that the oldest date shall be retained on container of product throughout storage. PIC stated items could be verified with items in WIC. EHS advised against this and stated that date shall also be applied to containers in make unit, especially due to the fact facility will retain items if enough is left at end of service. CDI - PIC voluntarily discarded items held beyond 7 days. Items such as pico were verified from dates in WIC and re-dated to reflect oldest dates. Items that could not be verified were 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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. EHS observed boxes of single service items held in storage closet on the ground. EHS advised to elevate items off the ground for storage. (0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
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. EHS observed plastic containers stored clean above three compartment sink with cracks present on interior of container. EHS observed some containers where the interior surface is beginning to peel and break off. CDI - PIC removed containers to be discarded/replaced. (0) |
|
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. EHS observed black residue accumulating along WIC gasket. EHS observed exterior and interior of pizza make unit accumulating food debris and residue. (0.5) REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed concrete flooring in WIC in need of sealant. EHS observed sealant has diminished over time. EHS observed floor beginning to become sticky and hard to clean due to being absorbent. EHS observed improvement in cleanliness of the floor from previous inspection. REPEAT.
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 areas around three compartment sink and fry area soiled with grease and food debris. REPEAT. (1) |