| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. No paper towels at front hand sink for Beatrix Market. CDI - employee restocked paper towels. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored above pre-sliced onions in WIC. Stored unwashed produce below RTE foods.
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
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on deli slicer. Employee stated that the deli slicer had started being used at 4 am and had been wiped down with sanitizer at 10 am. Observed four scoops with residue stored on rack above 3-comp sink with clean utensils. Observed buildup on milkshake mixer blade. REPEAT. CDI - employee washed/rinsed/sanitized deli slicer, removed utensils to be washed, and W/R/S milkshake mixer.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Employee stated that the deli slicer had started being used at 4 am and was wiped down with sanitizer at 10 am. EHS reminded employee to W/R/S food equipment and utensils every 4 hours or sooner. CDI - employee W/R/S deli slicer before slicing anything.
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut tomatoes and cut melon in WIC above 41 F outside of 4 hour cooling window. CDI - PIC voluntarily discarded food.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed plastic wrapped deli meat in WIC at 46 F. Actively cooling Swiss cheese at 51 F was placed directly on top of deli meat. Observed one cup of hard boiled eggs in grab n go at 48 F. Other cups of eggs temped at 41 F or below. CDI - PIC separated cheese and deli meat to allow both to cool to 41 F and voluntarily discarded hard boiled eggs above 41 F.
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 . |
|
33
|
0
|
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. Observed packaged sandwiches with deli meat in customer grab n go above 41 F. Observed deep, covered plastic containers of cut tomatoes in WIC from 4/29 above 41 F. Observed covered plastic container of cut melon prepped over 4 hours ago in WIC above 41 F. CDI - PIC moved sandwiches to WIF to cool. PIC voluntarily discarded tomatoes and melon.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large quantity of mouse droppings on prep counter directly beneath drink fountain on Wow Bao cook line. IMMEDIATE SUSPENSION issued. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth held outside sanitizer by Wow Bao prep table. CDI - PIC discarded cloth. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee placing unwashed blackberries in fruit cups for grab n go. EHS reminded PIC to wash fruits and veggies before use. CDI - employee removed blackberries and washed before placing in cups. |
|
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. Observed coffee cup lids stored in open mesh tray next to trash chute and below coffee carafes on counter in customer grab n go area. |
|
49
|
0.50
|
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. Observed heavy debris buildup in grab n go hot case in metal channels on either side of holding area. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on shelf with clean utensils above Wow Bao prep table. CDI - PIC discarded drink. |