| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 handyman’s in kitchen during inspection.
CDI - Employee provided.
0 pts. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed heavily molded ginger and jalapeños in WIC during inspection.
CDI - PIC voluntarily discarded.
1 pt. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed raw chicken being stored above other trough of raw meat in meat WIC and RIFs.
CDI - Storage reordered
Repeat. 3 pts.
REHS observed improvement since previous inspection. Further improvement at next inspection. necessary to avoid Risk Control Plan.
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 |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed dish machine dispensing at 0ppm chlorine during inspection.
CDI - New reservoir of chemical connected. Dish machine dispensing at 100ppm chlorine.
0 pts.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 various foods cooling from hot miss cooling window. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
Repeat. 3 pts.
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all foods in salad prep holding above 41F during inspection. See temperature chart. Ambient in unit 45F.
CDI - All out of temperature foods voluntarily discarded. Maintenance on site during inspection. Ambient in unit maintaining proper temperatures by end of inspection.
0 pts.
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 . |
|
33
|
0.50
|
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
Observed cooked rice, cooked vegetables, and sauce containing cooked vegetables being held outside of temperature control while actively in the cooling process during inspection. All items had missed cooling window. REHS and PIC discussed proper cooling methods and times, as well as the distinction between foods being held on time and foods being held on temperature.
CDI - All items voluntarily discarded.
Repeat. 0.5 pts.
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 . |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P
Observed cucumbers being washed in a solution of bleach and water during inspection. Concentration of bleach was over the safe threshold for sanitizing food contact surfaces.
CDI - Cucumbers and any produce suspected to have gone through this process voluntarily discarded. REHS and PIC discussed approved vegetable washing methods.
0.5 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed plastic grocery bag being used as a lid for cooked rice. Grocery bag was in direct contact with food.
CDI - REHS coached PIC on proper food contact surfaces. Grocery bag removed and replaced with appropriate lid.
0 pts. |
|
55
|
0
|
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 large hole through divider wall leading to dump sink from installation of previous dish machine. Repair necessary.
0 pts. |