| 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. EHS observed broom and dust pan being stored in front of hand sink blocking access to hand sink. CDI - PIC removed broom and dust pan.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no available paper towels by hand sink next to office. CDI - PIC supplied paper towels for hand drying. (1) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. EHS observed unwashed produce stored above RTE foods in WIC. EHS provided education. CDI - PIC rearranged storage order, no contamination observed. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed portioned roast beef in WIC above 41F. PIC stated roast beef was cut and portioned this morning but unsure of exact time. EHS observed 6:09 am on date marking sticker. EHS observed roast beef above 41F at 10:30am. PIC stated roast beef is cut, portioned, and cooled in WIC. EHS observed no documentation of cooling process. CDI - PIC voluntarily discarded roast beef due to missing cooling window. (1.5)
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed liquid eggs, whipped eggs, and sliced tomatoes above 41F in make units. EHS observed containers of liquid eggs and whipped eggs in secondary pan stacked on in another pan. PIC stated eggs are stored in this manner due to make units freezing product. EHS advised that this creates a barrier for cold holding. PIC stated eggs were placed into unit at 7:30am-8:00am. PIC unaware of what time tomatoes were placed onto make units. CDI - Sliced tomatoes voluntarily discarded. Liquid and whipped eggs moved to WIC to quickly cool. Secondary container was removed, and new eggs were placed into unit. REPEAT. (3)
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 |
3-501.18 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) EHS observed container of feta cheese and sausage patties held beyond seven days. EHS observed another second container of sausage patties and Italian sausage with no date. PIC stated sausage patties were made this morning and verified item with prep list. PIC unaware of when Italian sausage was opened/thawed. CDI - PIC voluntarily discarded feta cheese, sausage patties, and Italian sausage. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed toss salad mix being stored at expo window on time. EHS observed TPHC sticker past 4 hour hold. EHS notified PIC. CDI - PIC voluntarily discarded salad mix. (0) |
|
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 mushrooms, onions, tomatoes cooling from being prepared 30-45 minutes prior to inspection according to PIC. EHS observed items cooling at room temperature. EHS observed temperatures above 70F. PIC stated food is left out at room temperature until food has begun cooling and then placed into WIC. EHS advised that item only has two hours from time cooling begins to be under 70F. PIC removed items from speed rack and placed into WIC with tight fitting lids. EHS observed inadequate cooling rates after thirty minutes. At this time, these items had a remaining 20 minutes to achieve proper cooling. EHS intervened and advised to stretch items on sheet pans and placed into WIC to quickly drop temperature to meet parameters. CDI - PIC stretched onions, mushrooms, and tomatoes onto sheet pans and placed into WIC. EHS verified prior to two hour window and observed temperatures below 70F. (1) REPEAT.
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
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed container of in use wiping cloths at expo window at 0ppm. CDI - PIC removed container from service until a new bucket can be re-filled at correct concentration. (0.5) |
|
44
|
0
|
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. EHS observed numerous pans and containers stored clean with water present on interior surface of containers. EHS advised to stagger dishes prior to stacking to allow for adequate air drying prior to storage. (0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed personal items being stored co-mingled with single service items and dry foods. EHS advised to dedicate area for orderly storage of personal items. (0) |