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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed sponges, debris, and deli cup present in rear hand sink upon the EHS arrival. Ensure that hand sinks are used for hand washing only. -CDI- Items removed from hand sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the inner portion of the ice machine with debris and residue present. Ensure that ice machine is cleaned, maintained as clean, and cleaning frequency is increased.
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed food employee at the 3-comp sink washing and rinsing soiled equipment. EHS did not observe a sanitize step occurring. When EHS asked why the 3rd basin was not filled with sanitizer the PIC stated that the food contact surfaces are sanitized with a spray bottle of chlorine bleach and immediately rinsed. EHS notes that chlorine concentration was above 200PPM. EHS also notes that the contact time on the sanitizer manufacturers label states that dishes must soak for 2 minutes. -CDI- EHS coached food employee and PIC on proper sanitizing at the 3-Comp sink. PIC filled the sanitize basin with water and added chlorine bleach (liquid) per the manufacturers instructions for sanitizing food contact surfaces. After this was done the chlorine levels were reading at 100PPM. EHS told the PIC to write down this procedure and to train staff and check levels often enough to make sure that they are correct. Dishes were then placed back into the W/R/S process.
Ensure proper W/R/S process is maintained and continued
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed a spray bottle of bleach being used to sanitize dish ware at the 3-Comp sink. Sanitizer bottle was over 200PPM. -CDI- spray bottle was diluted and EHS coached PIC on proper sanitizing practices at 3-comp (see comment above).
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 .
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 |
|
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 egg being held on cart at wok station raw shell eggs were 51F. PIC stated that they were removed from refrigeration to make orders earlier. PIC stated that the eggs were held out for approximately 20 mins. -CDI- Eggs were moved into the WIC to properly cool down. EHS also spoke with PIC about TPHC and provided information and paperwork if this is a process that would be more conducive to their operation.
Observed eggs in the PT 2 at 51F. PIC stated that the eggs were placed into the prep unit 2 hours prior. -CDI- Eggs were moved into the WIC to properly cool down.
ALL EGGS COOLED BY END OF INSPECTION.
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 |
3-501.17 (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 several foods date labeled incorrectly. The foods that were date marked incorrectly were still in the 7 day date marking window, however the labels were not updated. PIC stated that she had not yet gotten to changing the date marking yet for today. (Facilities current date marking is done using dry erase cubes that are used located directly on refrigeration throughout the facility, this is fine. However all labels must be correctly labeled and up to date) Ensure that the date marking system is maintained and established so that all labels are correctly labeled and accurate. -CDI- All foods incorrectly labeled were date marked correctly.
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 RTE beef on the 8th day present in the WIC. -CDI- Beef was voluntarily discarded. Ensure that all food is discarded once expired.
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 .
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed raw pork thawing directly on the prep top sink in a container. EHS explained that this is not an approved thawing method and then explained what proper thawing procedures are. Pork was 32F. -CDI- Pork was moved into the WIC to thaw under refrigeration. |
|
39
|
1
|
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 container of raw meat in WIC stored directly on floor. Observed container of packaged produce stored on the floor in the kitchen. Observed raw beef in the WIF stored on the floor. -CDI- All boxes of food were lifted onto shelving and made to be at least 6 inches off the floor. No contamination observed of these foods during inspection.
Ensure that food is kept off the floor.
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed a hair present in a container of hard boiled eggs. Eggs were still in-shell. EHS notes that upon EHS arrival 2 food employees were not wearing hair restraints. -CDI- Hair was removed, and eggs were washed with water prior to being peeled.
Ensure that foods are protected from contamination. |
|
40
|
0.50
|
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 2 food employees performing dish washing and food prep upon EHS entry. Neither food employee had a hair restraint. Ensure that all food employees working with food or food contact surfaces in the kitchen are wearing some sort of hair restraint. -CDI- Food employees immediately placed on hair restraints upon EHS arrival. |
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