| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf EHS observed violations pertaining to handwashing, cooling methods, cold holding, hot holding and cross contamination. EHS observed raw chicken in 3 comp sink along with clean dishes. Facilities procedures are to prepare the meats W/R/S the sink basins, then wash dishes. Employee placed dishes in sink to clean, prior to cleaning the sink basins. Observed manager place a container of potatoes in sink basin to wash while soiled dishes were at the sink. Per permit conditions, facility is NOT to have unwashed produce. All produce must come pre-washed AND pre-cut. CDI- EHS corrected violations and educated manager/ employees. See violations below for more details.
ITS ISSUED FOR FAILURE TO COMPLY WITH PERMIT CONDITIONS AND FAILURE TO MAINTAIN ACTIVE MANAGERIAL CONTROL. SEE PERMIT ACTION SHEET FOR MORE DETAILS.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food handling employee wash hands for less than 20 seconds, then turn faucets off with bare hands. CDI- Hands re-washed.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed utensils stored in hand washing sink. CDI- Utensils removed from sink. Sink is for handwashing only. Do not store items in sink. |
|
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 box of opened burgers stored above pork in tall reach in freezer. CDI- Burgers placed below pork chops. Observed unwashed vegetables stored above ready to eat items in the walk in cooler. Observed bologna stored below uncooked bacon in walk in cooler. CDI- Storage order rearranged to proper order. Raw chicken should be placed on the bottom shelves followed by ground meats, meats (pork, beef, other), seafood and ready to eat items. Per permit amendment, facility should not have unwashed vegetables. Vegetables should come in a ready to eat/ cook form.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
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. Observed can opener heavily soiled with old food debris. Observed lids soiled with old food debris.
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 . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken stored above grill holding below 135F. Observed livers in hot case holding below 135F. CDI- All items discarded.
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 . |
|
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 chicken out on prep table at 60F. CDI- Discarded. Observed tomatoes, lettuce and cheese in prep top holding above 41F. CDI- Items portioned and placed in the walk in cooler for cooling. EHS checked items to see if they would cool down. After 2 hours, items were at the same temperature. EHS spoke to manager and employee about proper cooling methods.
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 |
3-501.17 (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 containers of salsas, bologna, sausages and deli meats without date mark. Keep items dated if items can be held for more than 24 hours.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser without label. CDI- Labeled. |
|
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 containers of tomatoes, lettuce, cheese densely packed and covered after preparation. CDI- Items portioned and placed in walk in cooler
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
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 salt and seasoning shakers without labels. Pts not esclalated based on severity. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor. CDI- Removed |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed door of hot case broken. Repair door.
4-502.11(A) Maintain utensils in good repair. Observed broken lids and containers. Replace any broken utensils.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer. Replace with NSF approved freezer. Freezer is located at the entrance of the kitchen area. Facility was approved with freezer. Ensure that freezer is locked when unattended. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed raw chicken in 3 comp sink and clean dishes at 3 comp sink. Soiled dishes were then placed into sink after chicken was removed and prior to W/R/S of the basins. CDI- Dishes removed, sinks cleaned and soiled dishes placed at sink for washing. Observed Manager putting a container of hand cut potatoes at the sink to wash after chicken was removed. Soiled dishes were at the 3 comp sink for wash at the same time. CDI- Removed. Potato container potentially contaminated by raw chicken debris. CDI- Transferred to new clean container. Facility does not have the capacity to wash vegetables in 3 comp sink. No written SOPs are documented at the facility. Procedures for change of use for the 3 comp sink are not being followed. PER PERMIT CONDITIONS NO VEGETABLE PREPARATION IS TO BE DONE AT THE 3 COMP SINK. |
|
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 low reach in doors and handles throughout in need of cleaning. Observed lid of flour bin in need of cleaning. Observed hot case in need of cleaning. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with doors open. CDI- Doors close.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at dumpster. Manager stated that he has already called for get drain plug. |
|
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 walk in cooler floors in need of cleaning. |