| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on cutting board. Do not store employee drinks where food is prepared. Store in a separate area, such as a low shelf. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup on interior of ice machine. Clean ice machine more frequently. 0 pts. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Corn, green beans, and peas were cooling after opening can in walk-in cooler. After 1 hour, foods had not dropped any temperature. Use shallow pans to rapidly cool TCS foods. TCS foods from a can must cool to 41F within 4 hours of opening can. CDI - PIC moved items to shallow pans to continue cooling. 0 pts. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1 pan of chili measured 125-130F at steam table. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated pan of chili on stove top to above 165F. REPEAT
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 is not been labeled, or if the label is incorrect. -P Container of turkey and ham in sandwich cooler bottom was prepared on 10-20. 2 quiches in walk-in cooler were prepared on 10-19. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items.
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
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No asterisk tying hamburgers to consumer advisory on the bottom of the menu. Menu also needs notation that states “*may be cooked to order”. VR - Verification required within 10 days that menu is corrected. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Corn, green beans, and peas in walk-in cooler measured 61-68F. PIC stated the cans were opened 30 minutes ago. Use shallow pans to rapidly cool TCS foods after opening. CDI - PIC moved items to shallow pans to continue cooling. REPEAT |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C) 1 food employee preparing food with watch on wrist. Food employees must not wear jewelry on their hands or wrists. //
2-402.11 Effectiveness - Hair Restraints (C) 1 food employee was not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Rusted shelves present in both walk-in coolers. Middle prep table has a rusted shelf underneath it. Equipment shall be maintained in good repair. |
|
55
|
1
|
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. Wall damage present in several areas in kitchen. Floor tile damage in dish machine area. Wall in dish machine area is also damaged/bowing up. Ceiling in dry storage room has exposed insulation that is falling down onto old equipment. Repair damaged floor tiles and wall damage. Drop ceiling needed in dry storage room. 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. Floor cleaning needed underneath equipment throughout kitchen. Wall and ceiling cleaning needed throughout kitchen as well. REPEAT |