| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can on can rack. CDI- Removed and voluntarily discarded. Facility SOP for dented cans is to discard with recycled items per PIC. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above pre-cooked deli meats and sausage in walk in cooler. Unwashed produced should be stored below ready to eat items. CDI- Unwashed items taken and placed on the bottom.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. CDI- Slicer cleaned and put away.
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 |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, chorizo, grilled onions and grilled vegetables holding above 41F in prep top units. EHS found that items were over stacked and not holding temperature above the fill lines. Food portions on the bottom of the containers were within temp. Items had been in the cooler overnight and were not within time/ temp parameters. CDI- Voluntarily discarded and refreshed. Observed chorizo, tomatoes and grilled onions in air tight containers holding above 41F in walk in cooler. EHS asked PIC how items are cooled once portioned. Items are portioned at the prep area, closed and placed back into the cooler with lids closed and containers stacked. EHS recommends cooling items back down to 41F prior to closing lids and stacking. CDI- Items had been in the cooler for several days (without being taken out) and were not within time/ temp parameters. CDI- Voluntarily discarded. Observed French toast mix and waffle mix holding above 41F. CDI- Mixes replaced. EHS advised PIC to keep items on TPHC. The use of ice in containers is not sufficient enough to keep items cold all day. PIC stated that they are using ice because the cold drawers are broken.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
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 unsalted butter on TPHC without time stamp. CDI- Butter replaced with new butter and time stamped for 4 hours. Pts not escalated based on severity. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 EHS observed several items in the prep top units over stacked. EHS observed items in walk in cooler with lid and stacked prior to being cooled to 41F. CDI- Items were voluntarily discarded and EHS educated PIC on proper ways to cool food products.
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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with several bracelets on both arms.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without head covering. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 box of single service lids stored on the floor. Keep all items off of the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored. Replace or resurface. REPEAT
4-501.11 Maintain equipment in good repair. Observed cold drawers unit not functioning. Unit was closed down and not in use. Get unit fixed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips expired. Get new test strips. |
|
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 container housing ice scoop and bin housing cornbread mix in need of cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors with low grout at the line. Food particles are stuck in between grout.
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 floors with standing water in circular holes in flooring (where metal floor fixtures area). Observed food debris stuck in low grout areas. |