| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed a container of green chilis stored directly inside an insert container of diced tomatoes with the exterior of the green chilis container touching/contaminating the diced tomatoes.
CDI - PIC voluntarily discarded tomatoes and green chilis. |
|
16
|
3
|
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 a dirty dicer stored as clean on the storage rack adjacent the WIC. REPEAT.
- Observed multiple stacks of metal insert containers, large plastic bus bins, and large metal sifters to be stored as clean on the storage racks in the dishwashing area to have food debris/sticker residue on them. REPEAT.
CDI - All dirty dishes placed at the 3 compartment sink to be W/R/S. EHS held conversations with PIC about ensuring staff conduct the pre-rinse/scrub and are not just placing dishes into the dishwasher without manual scrubbing first.
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
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a bowl and 2 packages of cheddar cheese stored outside of refrigeration on the prep table and on the prep shelf above the opentop adjacent to the bread slicer at temperatures of 75-79F. Employees stated keeping it out of refrigeration so that it is easier to shred. Employees stated having it out for longer than 2 hours. REPEAT.
CDI - Voluntarily discarded.
- Observed an insert container of sliced tomatoes stored in the opentop refrigerator by the bread slicer to be overfilled, with the top portions past the refrigeration line at 45F. Tomatoes below the refrigeration line in the containers observed at 41F or lower. REPEAT.
CDI - PIC voluntarily discarded out of temperature tomatoes. EHS provided education on not overfilling and what the refrigeration line in the insert containers means.
**Points de-escalated due to large scale improvements from previous inspection**
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 containers of cooked cauliflower balls, cooked vegetable balls, and cooked noodles to have incorrect date marks. All items had Tuesday date dots on them and after questioning the employees stated that they were not cooked today and they only have today’s date marks on them since they are up at the cookline for today. Items were actually cooked the day prior and are taken from bulk batches in the WIC that were properly date marked. REPEAT.
- Observed cups of house made chocolate drink (with milk), mango yogurt, and buttermilk drink stored in the front counter display case that were not provided with date marks of any kind. PIC stated that they are made in bulk batches in the WIC and then placed into the cups at at the front counter area and are used over the course of about 3-4 days. Bulk batches were observed properly date marked. REPEAT.
CDI - PIC corrected all date marks to match bulk supplies.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed medication bottles to be stored on the top shelf below the register, directly above food used in the facility.
CDI - Medication bottles relocated to lower shelf. |
|
37
|
2
|
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 squirt bottles of condiments, spice containers, and large bulk bins of various flours throughout the kitchen to not be labeled to its contents. REPEAT. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed a cookline employee wearing multiple bracelets while preparing food. REPEAT. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed the scoop for the ice machine to be stored in the ice with the handle touching the ice. REPEAT.
CDI - Scoop removed, contaminated ice voluntarily discarded, and scoop stored so that handle is above the ice.
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed a small scoop to be stored in the container of paneer in the lowboy refrigerator adjacent the bread slicer with the handle touching the food. REPEAT.
CDI - Scoop removed and product voluntarily discarded.
- Observed a handless bowl to be in use to scoop/portion rice out of the rice cooker. REPEAT.
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. - Observed the dipper well at the front counter area to be turned down so that the only water coming out is in a continuous drip rather than a full stream of water. REPEAT.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed a container of water being used to store in use utensils at the cookline to have heavily soiled water. REPEAT. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed a large amount of the cleaned metal and plastic insert containers/bowls to be wet nested on the rack in the dishwashing area. REPEAT.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed multiple cleaned pots and baking sheets to be stored directly on the floor at the dishwashing area. REPEAT.
CDI - All dishes stored in contact with the floor placed at dirty dish pile to be W/R/S. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed single service aluminum trays and plastic lids to be stored on the top shelves with their food contact surfaces facing up, subjecting them to potential contamination.
CDI - Single service containers flipped upside down so that food contact surfaces are facing downwards.
- Observed the cabinet below the dump sink at the front counter area to have unopened packages of single service items. |
|
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 the racks in the WIC and the WIC fans to have heavy accumulations of food debris/dust/grime on their surfaces. REPEAT. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed the drain pipes to the dishwasher and the 3 compartment sink to be hanging below the flood rim of the floor drain at the dishwashing area. 3 day VR to observe repair. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee lunchbox stored directly on top of opened boxes of single service items in the small paper goods closet. REPEAT.
CDI - Lunchbox moved. |