| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
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 employee drink on a prep table that was actively being used during the inspection. CDI- Food employees relocated it to a designated area. **REPEAT**
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 uncovered employee beverages under prep table. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a food employee wipe their face and wiping their hands on the apron and returned to food prep. CDI- EHS provided education. PIC instructed food employee to wash their hands. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a hand sink blocked by a prep table during inspection. EHS advised PIC that hand sinks need to be accessible at all times.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils stored in the hand sink near the 3-compartment sink. Observed stickers and marker in the handwashing sink closet to the cook line. CDI- PIC removed items from hand sink. EHS reminded PIC that handwashing sink can only be used for handwashing. **REPEAT** |
|
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 several utensils, bowls, bottles, and pans stored as clean with viable food debris. Observed plastic containers with stickers and sticker residue on them stacked and stored as clean. CDI- Items were moved to 3-compartment sink to be washed, rinsed, and sanitized.
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 . |
|
17
|
2
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
Yes
|
No |
3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P
Observed two dented cans of tuna and a dented can of ketchup stored with non-damaged cans on a dry storage shelf. PIC stated that they return the cans but there is nowhere that they store/separate dented or damaged cans. -CDI- PIC separated the necessary cans to be returned to the food distributor. **REPEAT** |
|
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 two pre-portioned servings of cheese in the walk-in cooler at 48F and it was prepped on 3/28. These products have missed the cooling window. CDI- PIC voluntarily discarded the items.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed that a large amount of TCS items in the grill flip top prep unit that were holding above 41F. See temperature chart. CDI- EHS advised PIC that items need to cool rapidly as they were prepared at 7AM. PIC placed items on shallow pans in walk in freezer to cool rapidly. **REPEAT**
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 . |
|
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
Observed sliced turkey, sliced ham, sundried tomatoes, half and half and several meat chubs in the walk-in coolers that were not date marked and were holding longer than 24 hours. -CDI- PIC placed the prep dates on the necessary food items. **REPEAT**
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for undercooked menu items on the paper to-go menus provided by facility. 10-day VR Required. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a sanitizer bucket with sanitizer above 200ppm of chlorine. CDI- Food employee corrected the concentration to 150ppm. |
|
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 two pre-portioned servings of cheese tightly wrapped in plastic wrap in the walk-in cooler. Item had been prepared on 03/28 and holding at 48F. CDI- Items were voluntarily discarded by PIC. EHS discussed proper cooling methods with PIC.
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 |
No |
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 containers of sugar (x2) , flour, garlic, onions, salt, and squeeze bottles of water, oil and butter with no label. EHS advised PIC to label all items once removed from original packaging. |
|
43
|
0.50
|
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 multiple containers with scoops that have no handle and scoops that had handles were in the products. EHS provided education to PIC. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed containers in clean dish storage stacked wet. **REPEAT** |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed broken flip top handles on flip top on the grill line. Replace/repair the broken handle. **REPEAT** |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in bathroom. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 towel dispenser at handwashing sink near bagel oven in disrepair. Repair as soon as possible.
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 that the facility is in need on general cleaning behind and underneath equipment. |