| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee sneezing in dry storage and food preparation areas. Employee has been instructed to sneeze into protected portion of arm and to wash hands immediately. Employee conducted proper handwash. PIC has been advised to review employee health policy and when to wash hands. -0 points- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking access to kitchen handwashing sink. CDI - Trash can was moved to designated area. -0 points- |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed eggplant and bell pepper with produce stickers still attached stored above ready to eat sauces. -0 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
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 ramekin bowls stored as clean with build up of food residues and dressing. CDI - Ramekins were taken to dish machine to be washed, rinsed, and sanitized. -1.5 points-
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed covered plastic containers of cooked mashed potatoes, prepared day prior to inspection, cold holding in walk in cooler at 44F. PIC stated that mashed potatoes were placed in walk in cooler to cool day prior and had not been removed. CDI - Mashed potatoes did not meet cooling standards and were discarded. -1.5 points-
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 . |
|
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 covered plastic containers of cooked mashed potatoes that did not meet proper cooling parameters in walk in cooler. Observed covered and stacked containers of cooked pasta and cut lettuce cooling in walk in cooler. CDI - Mashed potatoes were discarded. Pasta was uncovered and unstacked and moved to walk in freezer to rapidly cool to 41F or less. -0.5 points-
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
|
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 employee filling small ramekins with dressing without wearing a hair restraint.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee filling small ramekins with dressing while wearing finger nail polish. CDI - PIC has been advised to enforce policy of wearing gloves for any employee who wears fingernail polish and prepares food. -0 points- |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed bell peppers stored as clean with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0.5 points- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between crevice of prep sink and cold holding equipment -0 points- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single use food container stored on floor in dry storage area. -0 points- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, residues, and debris on non-food contact surfaces of cold holding, hot holding, and cooking equipment. Observed food splash on insides of reach in cooler and along shelving. Recommend higher frequency and more thorough cleaning. -0 points- |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and possessions stored on shelving with whole potatoes, onions, and on container of panko bread crumbs. Store employee clothing and possessions in designated area away from food, equipment, and utensils. -REPEAT- -1 point- |