| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P
During today’s inspection, EHS observed an employee enter the kitchen and begin to take out packaged foods from prep top without hand washing. Moments later, EHS observed the same employee recenter the kitchen from dining room annd immediately don clean gloves for food prep (grabbed corn bread from hot drawer) with out hand washing. Employee directed to hand wash. Upon finishing hand wash, the employee recontaminated their bare hands on the faucet handles. CDI - Employee coached on when to hand wash and proper hand washing procedures. Employee complied and properly washed their hands. -2- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw salmon in the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross contamination. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed container of cut cabbage left unattended on the prep table since beginning of today’s inspection. CDI - Food handler transferred food to the walk-in cooler. -0-
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf.
Observed the following foods prepared yesterday with out date labels: Chicken wings, mashed potatoes and opened container of milk. CDI - PIC and food handler properly date labeled items.
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.
Observed pull/thaw date missing for okra soup thawing in the walk-in cooler, date label missing for opened container of milk first used on 9/28 (revealed by PIC) and incorrect date label for salmon cakes (labeled as August 28th). CDI - Allowed PIC to correctly label all foods. -1.5-
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. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed entire box and 3 butane fuel chafer cans stored on top of standing reach-in unit beside single service aluminum foil food containers and above foods on prep table. CDI - PIC relocated cans. -0- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 plastic container holding recently diced tomatoes cooling covered in high density in the standing reach-in unit. See temperature chart. EHS observed an inefficient cooling rate after 25 minutes with a 0 F change. Note: Employees observed utilizing the unit during lunch rush. CDI - Food handler separated food into smaller portions in a metal container, left vented and transferred said containers in the reach-in freezer. Temperatures began to rapidly decrease after additional 20 minutes. No escalation of points due to improvement from previous inspection. -0.5- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live crawling insect on oven. Contact PCO for treatment. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of raw salmon stored on the floor inside the walk in cooler. CDI - PIC removed off floor. -0- |
|
40
|
0
|
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.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employee preparing foods while wearing dangling silicone bracelets, a watch and without a hair restraint. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer cloths stored on prep table and cutting board. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 small plastic containers being used to scoop foods in the prep top. Replace by using utensils with handles. -0- |
|
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 single service aluminum foil containers facing upwards on top of standing reach-in unit. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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, many areas pooling water and damaged FRP wall right of steam table staion. Repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal belongings stored on top of boxes of soft drink syrups in back hall way. -0- |