|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P EHS observed food employee washing hands after preparing raw beef. EHS observed food employee wash hands for less than 20 seconds. EHS observed same food employee wash hands without using soap. EHS intervened and instructed employee to use soap when handwashing. CDI - EHS intervened and explained handwashing should take at minimum 20 seconds and soap shall be used each time. PIC instructed food employee to re-wash hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
22
|
3
|
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 a few bags of pasta, blue cheese, and French fries held in lowboy unit above 41F (see temp chart). EHS observed buffalo sauce stored at room temperature. PIC stated this sauce is made with salt, salted butter, and jalapeños. PIC stated sauce is cooked during the process. EHS stated since the sauce contains a heat treated plant food it shall be dated marked and properly stored at 41F or 135F. CDI - Items in lowboy unit were voluntarily discarded. PIC stated sauce was brought from WIC at opening (11am); EHS instructed PIC to removed sauce to quickly cool prior to using.** EHS noticed improvement during last inspection for cold holding. EHS will conduct verification request to ensure cold holding can be accomplished; facility needs systems in place to verify cold holding temperatures, prior to issuing risk control plan. (3)
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
|
0
|
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 containers of pesto and multiple bottles of buffalo sauce held without proper date markings. EHS observed Cole slaw held beyond 7 days. CDI - PIC voluntarily discarded slaw and sauces. (0)
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 |
No |
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. EHS observed numerous bottles of sauces, butters, and seasonings without proper labeling. EHS instructed PIC to label all working containers of food. (0) |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed door to outside shed (storing single service items) left open and unattended. EHS explained due to shed being outside and containing single service items, items inside shall be protected at all times from the entry of pests. CDI - PIC closed door. (2) (REPEAT.) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. EHS observed inside of WIC corroding. EHS observed door to freezer missing. PIC stated freezer is in disrepair and facility removed for to accommodate more space for dry storage goods. EHS explained that non-TCS items can be stored in WIF but the door shall be replaced. EHS voiced concerns that the temperature in unit will fluctuate due to the fans needining to cool a larger area. EHS observed all TCS foods inside WIC at or below 41F. EHS will follow back with compliance visit to ensure compliance is met. (0) |
|
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 shelving in back area where clean dishes and equipment is stored soiled with a white residue. Increase cleaning frequency to avoid accumulation. (0) |
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