| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. EHS observed handwashing sink below 100F. PIC stated that a work order is in and the handwashing sink is not being used.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. After calibrating thermometers PIC dumped ice water cup in the handwashing sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
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. EHS observed a box of raw chicken being stored over a box of raw eggs. CDI. Food employee corrected the order and moved the raw chicken below the raw eggs.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw egg stored directly on top of RTE cooked chicken in the bottom of the prep unit.
CDI - No visibly contamination and storage order was rearranged.
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 |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had black buildup. PIC stated the ice machine is cleaned on a 3/4 month basis. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Cooked pork in WIC was unlabled and without a date. PIC could not identify when the food was cooked. A food employee was able to state that the pork had been cooked on the previous Sunday (6 days prior). CDI. Food employee added correct dates to the pork.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cooked chicken and pork being cooled by sitting in an ice bath. After reviewing the cooling rates (.07), PIC was advised to change their cooling method to keep food safe.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. EHS observed raw shrimp thawing in a pot full of water being stored directly next to clean dishes. EHS instructed PIC to run cold water over the shrimp throughout the thawing process. CDI. Food employee corrected by moving shrimp to the prep sink and thawing under running water. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Large tubs of condiments were sitting directly on the floor in dry storage. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Numerous dishes were wetstacked over the three-compartment sink. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use.
Observed the thawing of shrimp directly next to clean dishes while the three-compartment sink was set up/utilized to W/R/S.
CDI - No contamination of shrimp visibly observed, shrimp was relocated to the prep sink. |