| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI- PIC intervened and had employee rewash hands and turn off faucet with paper towel barrier. |
|
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 food debris and a cake knife stored in basin of hand sink. CDI- PIC removed cake knife. Ensure employee are only using hand washing sink for hand washing. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Mac and cheese hot holding below 135F, see temperature chart. CDI- PIC placed Mac and cheese back in oven and brought temperature up to above 165F prior to placing back in hot holding cabinet, see temperature chart. 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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods cold holding in reach in cooler above 41F, see temperature chart. Reach in cooler is holding an ambient temperature of 47F. PIC contacted repair technician. EHS will follow up within 3 days.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer cloth stored on cutting board. CDI- PIC placed cloth in bucket of sanitizer. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked together wet on clean drying rack. Ensure dishes are separated to promote air drying. REPEAT |
|
46
|
0
|
Gloves used properly |
Yes |
No
|
No |
3-304.15(A)Ifused,SINGLE-USEglovesshallbeusedforonlyonetasksuchasworkingwithREADY-TO-EATFOODorwith raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P Observed employee rinse single use glove in hand sink and attempted to go back into preparing foods. CDI- PIC intervened and had employee discard glove, wash hands, and don new gloves. |
|
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 gaskets and door jams on reach in units throughout kitchen in need of cleaning due to buildup. Clean. |
|
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. Observed floors throughout kitchen with peeling paint and many areas pooling water, observed holes in wall by dish machine. Repair. REPEAT |