| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
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 raw livers and raw flounder stored directly over boxes of Idaho potatoes and green peppers in WIC. CDI - PIC corrected storage order.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken breast stored directly over cooked chicken wings in double door RIC. CDI - PIC corrected storage, EHS reference the storage order guide on double door RIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
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 vegetables slicer and vegetable dicer stored clean with food build up along with metal pans with food debris and sticky/grease feel located under prep table.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sink to sanitizer coming out of wall dispenser at 0PPM. CDI-PIC placed work order with ECOLAB. PIC will used quaternary sanitizer until wall dispenser is fixed.
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
|
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 cooked chicken wings that did not meet 2 hour window for cooling parameters after PIC changed method for cooling. Cooked chicken wings were observed at 88F-90F after 2 hours. CDI-PIC voluntarily discarded medium sized plastic container of cooked chicken wings.
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 portioned cups of tartar sauce and TCS ranch dressing on counter tops above 41F. Manufacture label states to refrigerate for safety after opening. CDI-PIC placed portioned cups or ranch and tartar sauce into WIF to cool down and will hold food in a ice bath once food returned to 41F.
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 |
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 cooked chicken wings cooling in medium sized plastic container near WIC door. EHS observed chicken wings between 110-112F. PIC stated chicken wings were cooked at 10:30AM. EHS noted the time of discovery of cooked chicken wings at 11:00AM. After 15 minutes EHS observed slow change in cooling rate EHS determined that cooked chicken wings will not meet the time requirements. PIC moved container to WIF to quickly cool down. EHS noted at 12:20PM cooked chicken wings were not going to meet time requirements. PIC decided to reheating food back to 165F. EHS observed PIC reheating chicken wings above 165F and placed food back into WIF in shallow metal container for a better method |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open box of corn on the cob and bread rolls stored directly on the floor in WIF. CDI - PIC placed food on shelves.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of lettuce stored directly on the floor in WC. CDI - PIC placed food on shelves. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use sink to service sanitizer bucket with 0PPM. CDI - PIC discarded solution and quaternary sanitizer at 200PPM. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed several dry spices/herbs with single service cups used to scoop out ingredients. CDI - PIC removed all single service portioned cups from original containers. |
|
49
|
1
|
Non-food contact surfaces clean |
Yes |
Yes
|
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 several plastic and metal containers stored clean above 3-comp-sink with stickers and adhesive still attached. CDI - PIC moved items to 3-comp-sink to be W/R/S.
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 inside single door RIF and door gaskets. Increase frequency of cleaning.
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 encrusted food debris on backsplash of cooking equipment(fryers). Increase frequency fo cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
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 food/grease build up on floors and walls near fryer station and hot holding equipment near stove. Increase frequency of cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several personal food containers stored in low boy cooler among restaurant food. CDI - PIC voluntarily discarded personal food items. |