| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed that facility did not have a completed employee health policy. PIC stated that they review the employee health post with employees, however, this poster does not include all required material. CDI- EHS provided PIC with a copy of the employee health policy that they can utilize.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near front prep table was without paper towels. Observed hand sink in dish pit did not have soap. CDI- PIC replaced soap and paper towels.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee using the hand sink to fill a deli container with water. CDI- PIC intervened and provided education. |
|
16
|
0
|
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. Obsevred chopper stored clean with viable food debris present. CDI- PIC took item to dish to w/r/s. Points not taken due to this being the only items found out of compliance during the inspection. Previous violation of sticker residue on dishes was corrected. **REPEAT**
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed raw chicken cooling in prep unit that missed the cooling window. Chicken was prepped at 10:30AM and was at 45F. Observed housemade ranch, salsa and pizza sauce that missed the 4 hour cooling window. See temperature chart. CDI- PIC cooked all chicken and voluntarily discarded other items.
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 Cooling Food Safely https://youtu.be/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 Observed cut lettuce, guacamole, cheese curds, cut tomatoes, pico, pizza sauce, housemade ranch and salsa that were in holding above 41F. See temperature chart. **REPEAT**
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 |
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 cooked vegetables, chicken salad, potato salad, and milk with no date mark. CDI- PIC was able to reference prep sheet and determine prep dates for items. PIC had food employee label items accordingly. **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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 food that missed cooling parameters were in large containers and covered with tightly fitting lids. PIC stated that employees do not check the cooling process of ambient foods, this is recommended. CDI- All food was discarded and the chicken was fully cooked.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed facility not puncturing containers of salmon in reduce oxygen packaging. CDI- PIC punctured the packaging. EHS advised that facility should follow manufacturing instructions. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees engaging in food prep with out the use of a hair restraint. CDI- Employees donned a a hair restraint. **REPEAT** |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping clothes stored outside of half out of the sanitizer solution. CDI- Towels were placed in sanitizer solution. **REPEAT** |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed facility has a backflow preventer that is rated for noncontinuous pressure. The facility has installed a spiller value and connected a hose with a spray nozzle and left the mop sink on rendering it under continuous pressure making it malfunction. EHS advised that PIC should install additional back flow preventer that splitter value can connect to or remove the noose nozzle and turn of the water after every use. CDI- PIC disconnected hose nozzle and turned off the water. |