| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw shell eggs stored above RTE foods in make unit. EHS provided education. CDI - PIC rearranged storage order, no contamination observed. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 EHS observed numerous items in grill low boy above 41F, thousand island, and chipotle mayo in make unit above 41F. PIC stated items in grill lowboy are taken from WIC. PIC stated this happened at 11, but due to the increased heat of the kitchen it has been hard to maintain the items in the lowboy under 41F. EHS observed thousand island and chipotle mayo in full squeeze bottles in top of make unit. EHS advised that these sauces should be kept in reach in compartment to better facilitate cold air and keep these sauces under 41F more consistently. EHS observed cooling temperatures of items in grill lowboy to assess if unit can cool these items due to the increased in temperature(see temp chart). CDI - PIC removed items from low boy cooler and placed into freezer to ensure items cooled within four hours window. EHS advised facility to begin documenting temperatures to evaluate when the temperature is rising to allow changes to be made for long term compliance. PIC voluntarily discarded sauces in make unit, since items could not be verified. REPEAT. (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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed numerous sliced meats in WIC without proper date marking. Last inspection, EHS observed issues with date marking in low boy unit. Today, EHS observed these issues in WIC. EHS advised that during storage, these foods shall have proper date marking on them if the intent is to hold items longer than 24 hours. EHS advised that once the meat is sliced, or the remaining portion is saved, it shall be date marked appropriately prior to placing into WIC for storage. PIC stated that there are procedures in place to prevent these issues, however, facility has had a lot of new staff hired recently and is working on educating staff on best practices. EHS observed chicken cutlets on the eighth day of storage (item dates 8/27). CDI - PIC voluntarily discarded chicken cutlets, verified with prep cook that the sliced meat was prepared today and dated the sliced meats appropriately. EHS advised that another full point deduction could result in a risk control plan moving forward. Facility is on the second full point deduction for date marking. (3)
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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed bottle of bleach in kitchen without proper label. CDI - PIC added label. (0) |
|
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 EHS observed veggie cream cheese, sliced salmon lox, turkey chub, and roast beef chub cooling at inadequate rates in WIC (see temp chart). These items were tightly wrapped with plastic wrap. EHS observed items in grill low boy actively cooling from lunch service. EHS observed inadequate cooling rates in chorizo, corn beef, and turkey. CDI - PIC placed all items in freezer to quickly cool. (0.5)
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed boxes of commercial bottled juice stored on floor in WIC. EHS advised to elevate boxes 6 inches above floor. REPEAT. (1) |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employees preparing food without proper hair restraints. EHS provided education. (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. EHS observed in use wiping cloths in concentration of 0ppm. EHS advised that manufacturer instruction require that the concentration is maintained between 200-400ppm for proper sanitation. CDI - PIC removed bucket from service and re-made sanitizer at correct concentration. (0) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. EHS observed single service utensils available in front of cash register next to packaged sauces without protective covering. These items are not in a protective packaging and placed into a container next to the front counter open. EHS advised that these items shall be in protective packaging or stored using means that would protect item from contamination. (0) |