| 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 Observed temporary/contract staff in kitchen with lack of knowledge regarding food safety and safe food handling. CDI-discussion with GM/PIC about contract staff needing a basic knowledge of food code before handing food.
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. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Repeat-Observed unwashed fruits stored above RTE foods. CDI-unwashed fruits moved over to different cooler with the unwashed vegetables.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above RTE foods. CDI-eggs moved to bottom.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
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 kitchen staff wipe knife off with wiping town and return to knife holder. CDI-knife sent to dishwasher.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods >41F. See chart. Violations resulted from double stacking (guacamole), leaving items out of cooler during service (milks), and not putting freshly assembled foods into a reach-in refrigerator (yogurt/fruit parfaits). CDI-through discussion on food safety practices and taking parfaits to kitchen reach-in. Recommend putting ambient thermometers in refrigerators, digital readouts are inaccurate and sensor thermometer doesn’t give real time data.
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 |
No |
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 parfaits that were just assembled put in prep top for cooling. Prep top maintains temperature, not cools it. Put food needing to be cooled in reach-in not part of a prep unit.
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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cooking staff wearing a watch. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water with utensils < 135F. CDI-new container without water for in use utensils put out.
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 a handle-less cup being used as a scoop in granola. CDI-cup removed |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf. Observed hand sink with very low water pressure on the hot side, water took several minutes to warm up. CDI-water turned up at valve |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in women’s restroom. |
|
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 staff lunch stored above restaurant food. Store below and separate from restaurant food. Recommend labeled bin stored on bottom shelf if staff commonly stores their food in restaurant’s coolers. CDI-relocated to break room. |