| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed WIC not functioning at time of visit. PIC stated that WIC was properly functioning at arrival at 6 am and that around 7am, he noticed that unit was not functioning. Upon further review, PIC stated that fan was blowing when he first checked and that it was not blowing when he checked later. EHS asked PIC if PIC had taken any temperatures of TCS items or ambient temperatures of unit and PIC stated that he had not. EHS educated PIC on PIC duties of ensuring that temperatures of TCS items are maintained at 41F or below. -0-
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw eggs and begin to return to handle RTE foods without changing gloves and washing hands. Observed food employee handle raw chicken and begin to return to handle RTE foods without changing gloves and washing hands. -CDI- EHS intervened, educated both on when to wash and both washed hands. **REPEAT** -2-
2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee start to wash hands at prep sink. -CDI- EHS intervened, educated food employee on where to wash and food employee washed hands at hand sink. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed boxes of tomatoes and squash stored over RTE chicken soup, milk and juices in WIC. **REPEAT** -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0-
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed WIC not functioning. Observed multiple items above 41F. Observed items being held on ice at cook line above 41F. Refer to temperature chart. Observed ambient air of WIC at 68F. -CDI- PIC voluntarily discarded TCS items above 41F, moved all raw proteins at 45F or below to WIF. Facility to not use unit to hold any TCS items until repairs have been made. Repair person arrived at time of visit and ambient temperature lowered to 51F. **3 DAY VERIFICATION REQUIRED** -1.5-
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. Per PIC, contents were degreaser. -CDI- PIC properly labeled items. **REPEAT** -1 |
|
33
|
1
|
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 items prepared today such as house made ranch containing buttermilk and cut tomatoes cooling in prep unit. Housemade ranch was found cooling with lids and stacked on top of each other. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in WIC to rapidly cool back down. **REPEAT** -1-
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish thawing that had not been removed from ROP environment. -CDI- EHS educated PIC on removing items from ROP environment. -0- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout, especially near mop sink. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 raw turkeys stored on floor in WIC. -CDI- PIC relocated items.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed 2 dented cans stored with non dented cans. -CDI- PIC voluntarily discarded items. -0- |
|
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 wiping cloths stored in chlorine sanitizer concentration at 10ppm. -CDI- PIC corrected concentration to 50 ppm. -0- |
|
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 WIC not functioning, as if entire unit had been turned off. -0-
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving used for dry storage in need of replacement. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed hose connected at mop sink faucet with no back flow prevention device. -CDI- EHS educated PIC on removing hose from water source when not in use and PIC removed it. -0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed ceiling tiles in FOH area that are not smooth and easily cleanable. Observed cardboard on floor of WIC.
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 buildup on ceiling tiles in cook line area. Observed dust buildup on AC/vent covers.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken/cracked and loose floor tiles throughout. Observed shelving attached to wall used to store clean dishes not in good repair. **REPEAT** -1- |