| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink on the top shelf in the walk in cooler. CDI - PIC voluntarily discarded. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed the back handsink blocked by a trash can. CDI - trash can was relocated. |
|
11
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed vacuum packaged fish in the walk in freezer commingled with facility food supplies, When asked about where the fish is from, received two different answers, “it’s made in their commissary and it’s employee food” Owner unable to provide proof or invoice of where the fish came from and stated to the owner this is unapproved, if this is from employees then to store separating from facility food supplies. CDI - PIC voluntarily discarded the fish/brought home. |
|
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 2 bags of cooked potatoes cooled from yesterday at 43F in the walk in cooler. PIC stated that these were prepped yesterday, went over the process of prep of these potatoes and suggested cutting them in half to cool quicker. Reminded PIC to always use their thermomter to ensure cooling parameters are met. 135F to 70F in 2 hours and then 70F to 41F within 4 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 cooked tofu without a time stamp, when EHS stated this, the time stamp written was 12, which it was 11:55AM. explained to the PIC that the time is when the product was removed from cooking. CDI - correct time was added.
Education provided on the proper process for using TPHC.
Observed other foods under TPHC: cooked eggplant, frozen peas. These were added to the TPHC procedures. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication in a green pill box was stored above the prep top cooler in kitchen. CDI - medication was removed |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-202.13 Properly locate mechanical insect control devices. Observed fly trap hanging above the drain board of the dishmachine. CDI - PIC relocated the fly trap. REPEAT |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cookline cook without a proper beard restraint. CDI - beard guard provided. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed rice scoop handle in the cooked brown rice warmer. CDI -scoop was removed |
|
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 Facility test kit expired 2025 and may be water damaged. When sanitizing bucket was tested the facility test strip did not change, however when the EHS tested the sanitizer it did. Please contact your dishmachine provider and obtain a new quat test kit. Verification visit required to ensure compliance. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 HVAC vent above the drying rack missing and dust accumulating,. Replace the screen to prevent contaminating clean equipment and utensils. 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 dust accumulation above the dish area and above the clean dish rack. Food debris accumulating under and behind equipment in the kitchen Clean the ceiling and floors. |