| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed multiple employee drinks being stored on prep tables actively in use. CDI - PIC moved to designated area. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molded cantaloupe in WIC. CDI - PIC voluntarily discarded. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked from raw with a final cook temperature of 155F. CDI - PIC had employee place chicken back on grill to achieve proper cooking temperature. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed portioned lamb, portioned beef, tzatziki sauce, and cut watermelon cooling below proper parameters in WIC. All food would not have reached 41F or below within the time frame without EHS intervention. CDI - PIC changed cooling methods to achieve 41F or below within allotted time frame.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
33
|
1
|
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 cut watermelon and tzatziki sauce in WIC being cooled in deep plastic containers with lids on. Observed portioned raw beef and portioned raw lamb in WIC wrapped in plastic being stored in a deep hotel pan after being prepared at ambient. More raw beef being cooled in WIC in a bowl wrapped with plastic wrap. All items were cooling below proper cooling rate. CDI - PIC moved watermelon to sheet tray to hasten cooling. Lamb and beef were placed on a sheet tray with bags of ice on top. Tzatziki moved to more shallow container. Repeat.
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 . |
|
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 bin of sugar, shakers of spices, and squeeze bottles of oil and water baring no label indicating its contents. CDI - PIC had employee label all items. |
|
39
|
1
|
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 cut potatoes actively in prep being stored in a Cambro container in direct contact with the floor. Ensure all food is being stored at least 6 inches above the ground at all times. CDI - PIC moved potatoes to a clean container and placed on prep table for the remainder of preparation. |
|
40
|
0
|
Personal cleanliness |
No |
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 multiple employees donning bracelets and/or rings while partaking in food prep. Ensure employees remove all jewelry during food prep to eliminate risk of contamination.
*EHS Note - one employee was allowed to keep his bracelet on for religious reasons as the bracelet cannot be removed without being broken. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth not actively in use being stored on the prep area of a flip top prep unit during inspection. Ensure all cloths are stored in proper solution when not in use. CDI - PIC placed cloth back into sanitizer solution. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed 2oz single use portion cups being stored directly in containers of spice mix as means to dispense the spices. EHS advised against using utensils without handles to dispense non TCS foods. CDI - PIC removed and discarded portion cups. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans and bowls being stored as clean in dish pit area not properly air dried and stacked together while still wet. Ensure all equipment is properly dried before stacking together. |