| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cut RTE green apple stored directly on low RIC shelving. CDI- PIC voluntarily discarded apple.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple items that were prepared days earlier and had completed the cooling process, without covers. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoop for the corn starch stored on top of the bin with the lid having a heavy presence of debris. CDI- PIC removed scoop to be w/r/s and said he would store it in a different location.
Observed multiple dishes stored clean with debris still on them. CDI- PIC moved dishes to be w/r/s/.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna salad, chicken salad and liver much in low portion of prep unit across from the flat top grill to be cold holding between 44F-46F. Ambient temperature of unit was 46F. CDI- PIC voluntarily discarded items out of temperature since they had been in the unit over night. Top portion of the unit was properly cold holding.
Observed noodles and sliced tomatoes over stacked in the prep unit across from the hand sink on the grill line. Temperature of the noodles and tomatoes above the fill line were 44F. CDI- PIC removed noodles and tomatoes and placed in WIC to cool back down. REPEAT. VR required. EHS will return to implement RCP.
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
|
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). Observed three cartons of various kinds of milk missing a date mark in the front beverage cooler. CDI- PIC labeled containers.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed no TPHC procedures for breading station for raw chicken. PIC stated they are changing the batter every 3 hours to prevent contamination. Breading station needs to have written procedures and time stamps to ensure they are discarding within 4 hours. VR required. |
|
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 corn starch stored in an unlabeled bin. Label container. |
|
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 leaking condenser causing ice build-up on floor, walls and around door.
Observed large amount of water puddling in the bottom of RIC on cook line.
Observed broken and missing lid for one of the ice machines.
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed multiple pieces of equipment like hand sinks, dish area table equipment attached to wall missing or torn sealant. Reseal equipment attached to wall. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster doors open. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 a heavy accumulation of ice forming in the WIF in the bakery department. Repair equipment to prevent contamination. |