| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
6-301.14 Post a handwash sign at each handsink.
Observed no paper towels at front handsink during inspection. Observed no handwashing signs at multiple handsinks throughout kitchen.
CDI - Paper towels provided. REHS provided handwash signs.
Repeat. 2 pts. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed various foods being held past 7 day allotment, or baring incorrect prep date during inspection.
CDI - All foods voluntarily discarded.
0 pts.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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.
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 multiple sauces being held outside of temperature control on main line during inspection. PIC stated the sauces are discarded after two hours. Facility does not have TPHC procedures, and items were not labeled with time they were removed from temperature control.
CDI - REHS provided TPHC form during inspection. PIC able to verify when sauces had been removed from temperature control and labeled.
1.5 pts.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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
Observed shredded cheese and picante salsa cooling in WIC while in deep, covered plastic containers. Items were not cooling rapidly.
CDI - Shredded cheese moved to shallow metal pans, uncovered, and placed in WIF. Picante salsa uncovered and stirred periodically. Both items began cooling properly.
Repeat. 1 pt.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed container of beef being stored on the floor in WIF during inspection.
CDI - PIC placed on shelf.
0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed strainer with heavy damage being stored as clean. Replacement necessary. Observed peeled plantains being stored in container intended to be use as a waste receptacle in WIC. Replacement with container intended for food storage necessary.
0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no Min/Max thermometer on site during inspection. Observed facility run out of chlorine test strips during inspection. Acquisition necessary.
10 day VR required.
0.5 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed multiple handsinks not properly supplied with trash receptacles. Acquisition necessary.
0 pts |