| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed the vomit/diarrhea plan was not complete. It did not specify the location of the kit and where to obtain some of the supplies. Added kit location to the posted V/D plan.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 one employee drink did not have a lid on the bottom shelf of the cook line. |
|
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 food temperatures in the prep units near the hot prep line were not below 41F. Such as cooked chicken wings, deli meats, cheeses, etc. See temperature chart. Food items were stocked from the WIC at 10am. Temperature of the prep units were decreased to 34F and food items were moved to the WIC to cool down before placing them back into the prep units. Observed tomatoes, lettuce cheeses, chopped eggs, in prep top were over filled (above cold line) and temperatures were over 41F. Food above 41F were voluntarily 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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several food items were dated 5/12 and 5/13(Yuzu/black bean sauce), chicken salad, avocado purée). CDI - food items were discarded. Discussed routine for checking dates daily.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed menus had a reminder but not the disclosure. Update menus to disclose the food items with the asterisk (*) are raw or undercooked. A follow up visit within 3 days will be made to verify updated menus. |
|
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 pearl onions that was cooling were not vented and deep plastic containers of chicken salad were not vented. Properly vented at least one corner of covered food that is actively cooling. Cool food in shallow metal pans to facilitate the cooling process. CDI - corrected by instruction. Chicken salad was moved to shallow metal hotel pans.
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 . |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed the men’s restroom hand sink faucet sensor not activating properly and had less than 5 seconds, and the water temperature in both men and women’s restrooms did not reach 100F. Increase water temperature and repair faucets to function properly and run for at least 20 seconds. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed accumulated boxes at the outdoor recycle bin. Increase frequency of pickup |