| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed a tray of roasts on the speed rack in the WIC that were contaminated with mold. REPEAT.
CDI - PIC voluntarily discarded. |
|
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 - Observed containers of pancake batter and French toast batter containing raw shelled eggs to be stored on a shelf in the WIC directly above bins of fully cooked chicken wings and a bin of RTE deli meats.
CDI - PIC rearranged storage order so batters containing raw shelled eggs were moved to the lower shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed 2 trays of quiches, a tray of grits, a tray of roasted corn, and a bin of chicken wings to be at temperatures of 45-49F in the WIC and had missed the final cooling window. PIC stated all items were cooked the day prior and cooled overnight.
CDI - PIC voluntarily discarded all items that missed their cooling window.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 insert containers of shredded mozzarella, pooled eggs, pooled egg whites, shredded Gouda, and a large insert container full of deli containers with 2 broken eggs each in it to all be at temperatures of 45-62F. PIC stated he does have a TPHC procedure for only the deli containers of pooled eggs but was under the impression that they only were held on time if the temperature was above 41F and was not currently holding them on time. Temperature issue appears to be more procedural as the right side of the same opentop had items all below 39F and the lowboy portion was also observed below 40F. PIC stated that all items were not stored in the unit overnight and were filled this morning at approximately 8am when they opened.
CDI - All items placed on temporary TPHC to be discarded at 11:45am. PIC to update TPHC form to hold all items on TPHC going forward.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 insert containers of salsa verde to have date marks of 7/5 and 7/9 in the lowboy portion of the opentop across from the stovetop. PIC stated that the salsa verde is stored frozen and is pulled from the freezer as needed with the original prep date being the dates currently on the containers. No pulled from freezer dates observed. PIC stated one container he had just pulled today and the other was pulled this weekend. REPEAT.
CDI - PIC put pulled from freezer date on both containers.
- Observed insert containers of beef sausage, ham (x2), and turkey bacon in the opentop across from the flattop grill to not have date marks of any kind. PIC stated all items were from the day prior. REPEAT.
- Observed insert containers of diced beef sausage, diced ham (x3), and diced tomato in the opentop/lowboy across from the stovetop to not have date marks of any kind. Tomatoes were prepped on 8/7 with the other date marked containers in the WIC. Diced ham was done on 8/8. Diced sausage was done on 8/9. REPEAT.
CDI - PIC date marked all items with proper date marks.
*Risk control plan to be introduced for continued date marking violations in the facility with this being the 4th inspection in a row with date marking out and the 2nd time being marked out on full points*
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a chemical spray bottle containing a bleach solution to be stored on the top shelf directly above a prep station where and employee was actively prepping various foods throughout the inspection.
CDI - Bottle relocated to lower prep shelf next to sanitizer buckets. |
|
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 trays of cooked chicken wings, quiche, grits, and roasted corn to all miss their cooling windows and being observed at 45-49F in the WIC after being in there overnight. All items were observed densely packed onto the speed rack with little to no room for cold air to flow around the products to facilitate rapid cooling. Facility has limited WIC space and PIC stated that staff has the habit to currently try and cool large quantities of items down at once on the speed rack, resulting in the speed rack to be full and densely packed. Facility must adjust their cooling procedure by staggering the prep days/times for items that need to cool down and/or utilize the WIF freezer for rapid cooling.
CDI - All items voluntarily discarded that had missed their cooling window.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed bottles of maple syrup to be stored on the shelf directly below and around the drain line to the prep sink. |
|
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. - Observed the gaskets, interior bases and racks to the cookline lowboys and te WIC to have accumulations of food debris. REPEAT. |