| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed hand drying provisions not available at hand washing sink. CDI - PIC provided paper towels to station. -0- |
|
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. Observed boxes of unwashed produce stored over an open container of washed onions inside of the walk-in cooler. CDI - PIC educated and storage order corrected to prevent cross contamination.
REPEAT VIOLATION: 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed container of raw chicken stored on top of boxes holding raw pork in the walk-in cooler. CDI - PIC rearranged storage order as a means to prevent cross contamination. -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. - P. Observed thin probe thermometer with visible food debris and greasy to touch. CDI - Device thoroughly cleaned. -0- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception to sweet plantains hot holding at 113 degrees F at steam well. CDI - PIC voluntarily discarded product. -0-
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. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed opened can of tomato paste left out on prep counter with a temperature of 75 degrees F. PIC states that the items were removed for use at 9:00 AM. CDI - Tomato paste relocated to walk-in cooler. -0-
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. |
|
23
|
1.50
|
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 24 hrs. - Pf. Observed various TCS applicable foods prepared the day prior inside of the walk-in cooler without date marking. PIC advised that some products were in process of being discarded with the exception of black beans, cooked pork and menudo. CDI - Items listed were date marked accordingly and remaining TCS foods voluntarily discarded.
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. Observed chicken soup held past 7 day requirement (6/3-6/9) in the walk-in cooler. CDI - PIC voluntarily discarded products. -1.5-
***EHS observed employee incorrectly date marking items prepared yesterday with today’s date. Employee was educated and date marking corrected.
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 |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed can of residential ant & roach spray stored in the facility. CDI - PIC removed product from premises. -0- |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed raw beef thawing out inside of prep sink. Product was left unattended > 20 minutes. CDI - Raw beef transferred to the walk-in cooler. -0- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 small and 1 medium sized cockroach crawling on walls above food prep areas. EHS verified and confirmed there were no evidence of pests in foods. All foods to remain covered to prevent contamination. Per PIC, the facility has pest management treatment services performed twice a month by Foremost Pest & Wildlife for German cockroaches. Recommend increase in treatment services to ensure pest abatement. -0- |
|
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 several metal food containers wet stacked on shelving unit. Keep separate until dry. -0- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving under microwave and prep table with food debris and in need of cleaning. -0.5- |
|
55
|
0
|
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 hole on FRP wall right of walk-in cooler. Repair.
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 walls inside of the walk-in cooler, floors under cooking equipment and prep areas in need of cleaning to remove dirt and food debris. -0- |