| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. Observed lack of active managerial control, via numerous risk factor violations such as handwashing violations, food separation violations, TPHC violations, date marking violations, and cooling violations. CDI-EHS provided education based on risk factor violations. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed two employees remove gloves and being to don new gloves for food prep without washing hands prior to donning gloves. CDI-EHS educated employees on when to wash and employees properly washed hands, then donned new gloves. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink in dish area used as a dump sink, with dried red wine inside and surrounding sink. CDI-Red wine was rinsed from hand sink, education provided, and no other dumping was observed in hand sinks during inspection.
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in male or female restrooms.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in dish area or at hand sink in rear prep area. CDI-PIC provided soap at both hand sinks. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed two large pans of raw pork stored over RTE sauces, vegetables, and cooked chicken in WIC. Observed cracked raw shell eggs stored over pasteurized egg yolks, heavy cream and other RTE foods in Reachin.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed tomatoes and peppers stored over RTE foods in WIC.
CDI-PIC corrected storage order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed heavily soiled can opener stored for use, observed “clean” pans with food residue on interior, and observed date marking stickers from previous foods attached to containers, making contact with interior food contact surface of other “clean” food storage containers. CDI-All items were moved to be W/R/S. Points not escalated due to improvement from previous inspection. |
|
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. 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 . Observed two large pans of cooked potatoes and one large pan of confit tomatoes and garlic that did not cool to 41F from previous days. Reference temperature chart. CDI-PIC voluntarily discarded all TCS foods that did not cool within required time. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed garlic in oil and a mixture of confit tomatoes and garlic stored out at room temperature to the right side of the grill. Employee stated these foods are held out of temperature control, but not on TPHC. Observed chicken and pork in prep top unit at 44F. CDI-Garlic in oil foods were placed in Reachin cooler, uncovered to quickly cool. PIC voluntarily discarded chicken and pork that was above 41F. Points not escalated due to improvement from previous inspection. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed following foods without date marks: feta cheese from 11/11, chickpea and tomato mix, grilled chicken, open milk from 11/12, roasted tomatoes from 11/13, cooked chicken from 11/13, braised pork from 11/12, bechamel sauce from 11/12, tomato sauce from 11/12, cooked mushroom and leek from 11/12, and pesto (garlic in oil) butter from 11/9.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Observed cooked beets from 11/6 that were not discarded. Observed foods prepared on previous days labeled with today as prep date. For example, grilled onions, pizza sauce, confit tomatoes and garlic were dated as being prepared today, but were actually made on 11/12 and 11/13, per PIC. CDI-PIC discarded cooked beets that were held for more than 7 days and corrected the date marks for all other foods that were incorrectly labeled. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for TPHC prepared on site. CDI-TPHC procedures were provided and filled out.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed only prep times for foods that area held on TPHC. CDI-Correct times were added.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed improper holding of TCS foods held on TPHC. PIC stated they hold these TCS foods out for lunch service, 11-3pm, and then move them to the WIC to save for an additional hour, until 4pm, when dinner service begins. CDI-EHS educated PIC on proper holding time for TPHC and foods will be discarded after 4 hours. |
|
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 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 . Observed deep pans of cooked potatoes stacked and covered to cool. Two pans of potatoes missed cooling window. CDI-Potatoes that were cooked yesterday and missed cooling time were voluntarily discarded. Potatoes that were stacked and covered today were unstacked to quickly cool. EHS educated PIC on improved cooling methods and means to monitor cooling. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed edamame thawing in still water. CDI-PIC removed edamame from water and relocated to WIC. |
|
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 unlabeled squeeze bottles on front cooking line and in rear prep area. CDI-All bottles were labeled. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observe sanitizer bucket stored directly on the floor. CDI-PIC remade sanitizer bucket and placed off of the floor, on the bottom shelf of prep table. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knife stored between two prep units. CDI-Upon request, employee moved knife to be W/R/S.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed ice cream scoop stored in water of 115F. EHS discussed alternative utensil storage methods. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed extensive wet stacking of plastic and stainless steel food storage containers. EHS demonstrated alternative means of storage to facilitate air drying. |