| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee rinse one hand in wash solution of 3 compartment sink before attempting to return to handle food. CDI: Employee washed hands in hand sink before returning to handle food. REPEAT |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink close to rotisserie oven, and paper towel dispenser jammed at hand sink closest to deli display case. CDI: Dispenser at rotisserie area was restocked with paper towels and dispenser closest to deli display was repaired. REPEAT |
|
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. 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 . Observed a container of lids for metal pans with build up on lids. CDI: PIC returned lids to be W/R/S. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 4 containers of rotisserie chicken being held below 135F at grab and go station. See temp chart. CDI: PIC pulled rotisserie chickens off of station to be cooled as they had been in unit for approx. 2 hours. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed calabrese antipasta salad and blue cheese stuffed olives being held at antipasta station next to cheese case above 41F. Observed several cheeses being held above 41F in cheese case. Observed packaged sliced roast beef, turkey and ribs being held in grab and go above 41F and several containers of chicken being held in mobile grab and go above 41F. See temp chart. CDI: PIC pulled all items and discarded those that had been held for longer than 4 hours and placed other items in WIC to rapidly cool. REPEAT |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed artichokes from a can being held in pizza prep flip top cooler missing date mark. PIC stated artichokes are normally held for over 24 hours. CDI: Employee date marked artichokes.
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 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 . Observed an open chub of olive loaf being held in deli display case date marked 11/27 and an open chub of liverwurst being held in deli display case date marked 11/29. CDI: PIC discarded both items. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed packages of spicy tuna in ROP packaging fully thawed in sushi RI cooler. CDI: PIC cut open packaging to remove from reduced oxygen packaging. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed a container of avocado’s with sticker still intact on skin in which PIC stated had already been washed. Remove sticker from avocado’s before washing to ensure they are fully washed. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak from hand sink behind sushi prep area. A service request has been submitted by PIC. |
|
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 employee jacket being stored on prep table in deli area and 2 employee sweatshirts being stored on shelf in sushi area amongst single service articles and food items. CDI: personal articles were relocated to a designated area. |