| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling up container with water at handwashing sink. CDI - PIC educated employee on usage of handwashing sink. |
|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
REPEAT
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed several rusted and dented cans of tomato paste, cut sweet potatoes, and spaghetti sauce on storage shelfs. CDI - PIC voluntarily discarded eleven cans. |
|
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 thawed out breakfast burrito bowl above 41F in WIC. See temp chart. CDI - PIC voluntarily discarded breakfast burrito bowl from around 8:00AM.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced American cheese, cut lettuce, sliced tomatoes, and shredded mixed cheese above 41F in flip top unit. See temp chart. CDI - PIC moved food to WIF to rapidly cool down food was prepared roughly around 9:00AM. Food was observed below 41F after 30 minutes in WIF. After further investigation flip top unit and low boy cooler ambient air was observed at 47F. PIC will place worker order to have unit serviced. No other TCS were stored inside unit. PIC will use ice bath method temporarily, foods are only used for breakfast.
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) Observed 2 containers of cooked breakfast burritos (sausage, chicken) without any dates or identification in WIC. PIC stated food was cooked yesterday morning. EHS allowed PIC to date mark and label food 02/10-02/16.
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) Observed container of cooked broccoli and cheese casserole with any date marking in WIC. 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://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several secondary squeeze bottles without any form of identification for customer usage on counter top. CDI-PIC labeled secondary squeeze bottles. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed three employees with rings and bracelets on while handling food. CDI - PIC educated staff and items were removed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed single door flip top unit / low boy coolers with ambient air above 41F. See temp chart. CDI - PIC will place work order to have unit services. 3 DAY VR. |
|
49
|
1
|
Non-food contact surfaces clean |
Yes |
Yes
|
No |
REPEAT
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 several clear food containers stored clean with date marking stickers and adhesive residue still attached. PIC moved several containers back to 3-comp-sink. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Observed food/grease debris and build up on floors and walls. Black build up was observed on FRP wall of 3-comp-sink. Increase frequency of cleaning around hard to reach areas of cooking equipment. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hoods system filters with heavy grease build up. PIC will have unit serviced. |