| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed tower fan obstructing dish pit hand washing sink. CDI - PIC removed fan.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed plastic food container filled with water, plastic lid and other miscellanous items stored inside two hand washing sinks. Also observed employee utilize cookline hand washing sink to rinse wiping cloth. CDI - All items removed and employees educated on hand washing sink use.
6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed soap not dispensing at (1) hand washing station. CDI - PIC discovered soap pump had been damaged and replaced with new. Soap now available.
6-301.14 Post a handwash sign at each handsink. Observed hand washing station between prep sinks without hand washing signage. CDI - EHS provided hand washing signs in English and Spanish. -1- |
|
15
|
0
|
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. Observed raw chicken stored above raw beef in cold drawer. CDI - Storage order corrected to prevent cross-contamination. -0-
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 |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed soiled blade of can opener affixed to prep table. Can opener not used today for prep, according to food employees present. CDI - Utensils removed to dish pit to w/r/s. -0-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed containers of rice and cooked al pastor meat at 45-51 degrees F cooling from yesterday. Refer to temperature chart. CDI - PIC voluntarily discarded items. -1.5-
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. |
|
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 of chiles toreados hot holding at 75 degrees F on top of oven. CDI - Product reheated > 165 F and kept at flat top stove. -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
|
1.50
|
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 chicken tamales, chiles rellenos, rice and tomato puree cold holding between 43-47 degrees F inside of the lowboy unit. Items cold held inside unit since last night. CDI - All foods voluntarily discarded by PIC. -1.5-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed container of Medium Clear PVC Cement stored on top of box containing soda syrup. CDI - Container removed. -0- |
|
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 containers of rice, cooked al pastor and lettuce cooling covered in dense quantities inside of walk-in cooler and upright reach-in unit. CDI - Rice and al pastor voluntarily discarded as they were found cooling overnight, lettuce was uncovered and transferred to the walk-in cooler to cool down. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
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. Observed wiping cloths stored in sanitizer solution of 0 PPM chlorine. CDI - Solution discarded and refreshed with concentration of 50 PPM. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knives stored underneath microwave. CDI - Utensils removed by employee. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal food containers wet stacked at utensil shelving unit. CDI - Utensils separated by employee. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed multiple damaged plates at expo station. CDI - PIC observed actively removing and replacing these utensils.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three heavily scored cutting boards stored with other utensils at shelving unit. CDI - PIC removed for disposal. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no means to test 3-compartment sink and dish machine sanitizer concentrations. PIC advised that quat and chlorine test strips have been ordered and their ETA is tomorrow. EHS provided sample test strips for facility to actively monitor sanitizer concentrations.
***10 day verification is required.
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed utensils being placed inside soiled sanitizer solution at the 3-compartment sink. CDI - Sanitizer discarded and refreshed. Utensils removed to re-wash. -0.5- |