| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at hand sink by prep sink in kitchen. -CDI- PIC supplied soap. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed dark growth on surface of American cheese in tall RIC, with a mold-like appearance. -CDI- PIC voluntarily discarded the cheese. -REPEAT- |
|
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 multiple items held over 24 hours without a date mark (cut cabbage, cut tomatoes/pico, hot dogs, sausages, deli ham, mozzarella cheese, cheese/bean pupusas, cooked chicken wings, chicharrones). PIC had bulk containers of cabbage, tomatoes/pico, and chicharrones in the WIC to reference with proper date marking. PIC and the chef verified that the chicken wings, hot dogs, mozzarella cheese, deli ham, chicken wings, and pupusas were prepared/opened two days ago. -CDI- PIC properly added date marks to all items. PIC and EHS had thorough discussion on adding date marks to all items held for over 24 hours, and for a maximum of 7 days, even if the bulk containers have date marks in the WIC. -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 .
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 large container of beans in WIC held past its 7-day timeframe prep date of 3/24). -CDI- PIC voluntarily discarded the beans. -REPEAT-
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 . |
|
33
|
0
|
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 fried chicken cooling too slowly (rate of 0.19 F/min, from 100F to 86F within 73 minutes). Observed fried chicken cooling in metal pan at room temperature in kitchen. PIC stated fried chicken finished cooking 30 minutes prior to start of inspection. -CDI- PIC moved fried chicken to walk-in-cooler. By end of inspection, EHS observed fried chicken cooling at sufficient rate.
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
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 bottle of oil without label. Label all containers. -REPEAT- Points not escalated due to improvement from past inspection by labeling spice containers. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed opened bags of deli ham, bacon, and hot dogs stored in a pan with visibly-soiled liquid resting at the bottom of the pan. -CDI- PIC changed out the pan with a clean pan. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -Observed rust on shelves throughout facility (in reach-in coolers, clean-dishes shelves, storage shelves). |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
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 all cold holding units with visible buildup of food debris and liquid, in need of cleaning. Observed shelving with food residue in dry storage and cold holding. -REPEAT- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 behind equipment with visible dark buildup, in need of cleaning. Observed ceiling tiles in need of cleaning. Observed exposed concrete and low grout in kitchen. |