| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed a food employee who was actively washing dishes at the 3-compartment sink, put on a pair of gloves without washing hands prior to donning gloves.
CDI: PIC educated food employee that hands shall be washed after handling soiled equipment/utensils, and always before donning a pair of single-use gloves; food employee washed their hands properly.
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed a different food employee wash his hands properly, then turn off the faucets without using a protective barrier, thus re-contaminating his hands.
CDI: PIC educated food employee and food employee re-washed his hands properly. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed multiple sheet trays full of TCS food items on a speed rack inside the WIC, that were cooled down yesterday and left uncovered.
Ensure all food items are covered once cooling process is done to prevent contamination.
REPEAT VIOLATION. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed high temp dish machine not functioning when EHS and PIC went to get a temperature with high temp disks.
CDI: PIC contacted technician for the dish machine and technician arrived on-site while EHS was still at the facility. Technician noticed that the dish machine is super high-voltage and tripped up the lights inside the kitchen when he went to the breaker room to check on the electrical box. PIC stated that they had recently gotten electrical work done a week and a half ago that may be causing this issue. Facility switched over to using single-use articles only for serving their food as a temporary fix until repairs have been made on the dish machine. Technician was unable to repair dish machine.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed the triangle blade of the can opener with visible food debris.
CDI: Can opener was taken to the 3-comp sink to wash/rinse/sanitize.
REPEAT VIOLATION.
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 . |
|
23
|
1.50
|
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 a chub of cooked corned beef date-marked with a prep date of 7/22, stored inside the WIC.
CDI: PIC voluntarily discarded food item since the 7-day window had surpassed.
Observed a container of hot dogs that were date-marked with a prep date of 7/23 and discard date of 7/30, stored inside lowboy cooler 2.
CDI: EHS explained this still falls under 7-day window (with prep date counted as Day 1) and PIC created new date label to correct the discard date to 7/29.
Observed a container of cooked short ribs with a pre date of 7/22, stored inside lowboy cooler 1.
CDI: PIC voluntarily discarded food item since the 7-day window had surpassed.
Observed an opened container of commercially made kimchi that bore no date, stored inside the WIC.
CDI: PIC stated that they opened the container on Friday, 7/25, and PIC created date label for the container.
REPEAT VIOLATION.
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
|
1
|
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 case of gel chafing fuel canisters stored directly on top of a case of potatoes in the dry storage area.
CDI: PIC removed the chafing gel case to prevent contamination. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 a hotel pan of pasta salad not meeting the cooling rate, as temperature only dropped 3F after 35 minutes. This pasta salad was time-stamped with a prep time of less than 30 minutes prior to EHS's first observation, and pan was stored inside the lowboy cooler, covered with a metal pan.
CDI: PIC removed the lid of the container to allow proper air flow and moved into the WIC to rapidly cool.
Observed a large bus tub full of spring mix that was prepared around an hour prior to EHS's observation, and stored inside the lowboy cooler with the lid completely covered.
CDI: PIC had food employees transfer over to laying out the spring mix lettuces on sheet trays and store inside the WIC to rapidly cool down and allow proper cold air flow.
REPEAT VIOLATION.
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 . |
|
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.
Observed all 3 sanitizer buckets full of QUAT sanitizer stored throughout the make line reading 0ppm. PIC noticed that the container of QUAT sanitizer dispensing at the 3-compartment sink was empty.
CDI: PIC refreshed with a new bucket of QUAT sanitizer and EHS observed concentration was reading above 200ppm. |
|
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.
Observed missing door handles for both make table 1 and make table 2.
Replace door handles on both units.
Observed the handsink by the front kitchen entrance door and the handsink in front of the WIC both needing to be re-caulked.
Re-caulk handsinks. |
|
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.
Observed soiled gaskets in cold holding units throughout the facility.
Increase cleaning frequency. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 a pool of standing water on the floor by the ice machines, with a few rags placed on the floor in an attempt to try and clean up a possible spill.
Keep floors clean. |