| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility has employee health policy that does not include Non-typhoidal Salmonella. PICs stated that they have computer based training but no way to pull up the information from the training or to show that the employee attested to the information. EHS provided PICs with updated 3 page version for facility to use. VERIFICATION REQUIRED within 10 days to verify staff have been trained.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage stored on prep surface in an open plastic cup with no lid. CDI: Drink voluntarily discarded. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee clean a dropped egg off of the floor and then change gloves, but not wash hands. Employee then cracked an egg to be poached and then doffed gloves and washed hands. CDI: Employee educated on when to wash hands. Poached egg voluntarily discarded. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink adjacent to produce washing sink. CDI: Paper towels provided. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one pan raw, cold smoked salmon stored above ready to eat/pasteurized egg mixes. CDI: Item reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat cheeses and pasteurized eggs in walk in. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
NOTE: Facility did receive a key drop delivery overnight and items were in the process of being reorganized throughout service to put the product away. Ensure that items are always stored properly. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed slicer that was used yesterday and not yet cleaned. Observed fruit and vegetable washing bin used yesterday and not yet cleaned. Both items were stored in the prep area. CDI: Items were broken down and washed, rinsed, and sanitized.
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 .
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans stacked and stored as clean with grease build up. Ensure dishes are properly washed, rinsed, and sanitized prior to storing as clean. CDI: Items removed for washing and placed through the dish machine. Observed tomato dicer with food debris and build up in the grid stored as clean. REPEAT VIOLATION
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 . |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed sausage gravy reheating for 2 hours in the steam table at 65-75 throughout. CDI: Gravy voluntarily discarded. EHS discussed with PIC that product was double panned in the steamer and that if the steamer is used to reheat MANY cold items at one time (during opening) then it will likely not be as effective as reheating on the stove either fully to 165F/135F or partially before placing products in the steam well. EHS advised PIC to consider changing reheating method as well as to add monitoring of the product throughout the process to ensure compliance.
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed broccoli and cheese soup reheating in a 1/3 pan in the steam well. Broccoli and cheese soup was in a bag and the bag was too large for the pan (due to being frozen, standing up out of the pan leaning against the wall with only the bottom 1/3 in the pan of the steam table). EHS inquired about reheating of product identifying that this would not be effective due to the product not being in the pan all of the way, and PIC stated that it is usually reheated on the stove in a water bath. CDI: At the end of the walk through (1.25 hours after reheating began) the soup was still in the steam table and partially frozen at the top. EHS informed PIC that soup needed to be moved to the stove to fully reheat properly. Product moved and properly reheated. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links that needed to be diced stored on top of the oven below 135F. CDI: Product voluntarily discarded. Proper hot holding equipment or setups (water bath on the grill/stove) must be used to maintain proper temperatures. All other hot holding items in compliance today.
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
|
1.50
|
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 foods throughout the large prep top coolers, and cooler drawers with date marks from 9/8-9/12. Observed no date marking for any of the items held in the prep top cooler near the hot well. Observed date marks in the cooler drawers ranging from 8/25-8/27 to early September. CDI: PIC allowed to date/re-date all TCS food products because PIC stated that they refilled all of the 9/8 products from the large prep top this morning but had not yet changed the date marking label (label is placed on the lid, not the container) and that the same was for the products in the other units with no labels or with a 9/8 date. Back up/large portions of the products and open containers or the products in reach in part and walk in coolers were present for items in question. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C)
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 .
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 hot-pickled jalapenos in reach in cooler from 9/2. CDI: Product voluntarily discarded.
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 .
NOTE: Facility prep and print will not allow for back dating of products. However, products must be date marked with the date it was originally prepared or cooked so as not to extend the shelf life beyond 7 days. Facility needs to work with corporate to ensure that date marking will be in compliance going forward. Facility will need to hand write date of prep on all date stickers or pre-print extra date stickers at time of prep to be used later for the same product as it is broken down into smaller pans. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle labeled quat sanitizer with glass cleaner in it. CDI: Bottle emptied and cleaned. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 bottle of clear liquid with no label. CDI: PIC identified liquid as water and labeled bottle. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility. EHS recommends increasing pest control as well as more frequent cleaning of all non food contact surfaces of equipment as well as timely cleaning of food contact surfaces of large/less used equipment immediately after use to prevent pest harborage. |
|
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 wet stacked containers stored as clean on air drying shelves. CDI: Containers separated for air drying. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 food debris and build up throughout facility on and inside equipment. Observed more frequent cleaning needed throughout facility on non food contact surfaces of equipment, tables, monitors, monitor mounts, lower table shelves, walk in freezer floor, and shelving within refrigerator units. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from handsink to the right of the line and in the dish area. PIC stated he has placed maintenance tickets for these sinks. Ensure water is not dripping/pooling on the floor under these sinks while awaiting maintenance. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on paper towel dispensers and shelving affixed to the walls. Ensure more frequent cleaning. |