| 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.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
Observed opened employee drinks stored in standing reach in “jewelry box” unit, mixed in with retail foods and stored on shelves directly over retail products. EHS observed facility has designated drink holders on walls in proper areas, ensure employees are properly trained on employee drink placement/storage. CDI- drinks removed from unit. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed multiple handsinks with no handwash signs. Manager Bevin Miller discussed with EHS, stated dispensers were recently changed out, signs were taken off dispensers and had not been put back up. CDI- EHS provided MCHD handwash signs, in both English and Spanish. |
|
20
|
0
|
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 baked potato soup in cooling process, stored in deep volume lexan pans with lids covering before product had fully cooled. CDI- cooling methods adjusted, product moved to sheet trays to finish cooling properly. EHS discussed cooling procedure in detail with PIC during inspection wrap up. Facility is new and still training employees on procedure and attempting to find best practices for cooling with storage/space constraints. CDI- product finished cooling properly once methods were adjusted.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 Observed a few products with no date labels in prep units during inspection, including portioned/cooked racks of ribs, portioned/cooked rice and steamed asparagus. CDI- PIC able to identify dates of prep for all products, all cooked/prepped yesterday. EHS discussed maintaining date labels on these products with PIC. EHS observed overall consistency in date marking for rest of products, just missing a couple of labels.
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 |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x bottle of chemical cleaner stored at mop sink with no label. PIC identified this chemical as window cleaner. CDI- label placed on product during inspection. |
|
33
|
0.50
|
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 baked potato soup in cooling process, employee stated that soup was cooked and began cooling process about an hour ago. Cooling process is to cool in ice baths at prep sinks until product reaches 41F or below (this is cooling process according to employee when asked by EHS). EHS found a few metal lexan pans of baked potato soup in walk in, portioned and covered with metal lids, holding at 89F in walk in. PIC stated this is not SOP for cooling, should not of been portioned and covered with lids in walk in cooler until down to 41F or below. CDI- soup removed from Lexan pans, put onto sheet trays and properly cooled.
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 . |
|
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 a couple of employees with wrist bands/watches during inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
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. Observed red sanitizer bucket stored on the floor underneath prep line area, across from walk in cooler. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
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 utensils for ice cream scoops stored in water that was below 135F, around 110F, PIC stated that the warmer was just turned on so that is why utensil water was not 135F or above. EHS observed an additional container of water with tongs stored inside at center of cook line. EHS discussed that these utensils shall be stored in water 135F or above, or stored dry and cleaned at least every 4 hours. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go boxes stored on the floor in back kitchen prep area. These items had just come off truck and been delivered today. |