| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification today. Per PIC Kevin, there was a misunderstanding about the 2017 NC Food Code requirements. CDI - EHS educated PIC about the requirement to be a CFPM under #2. Demonstration of knowledge is met under #1 with several options explained today. -0- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed PIC wash hands for less than 10 seconds and the turn off faucet. CDI - EHS educated PIC about requirement and hands rewashed.
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed one food employee enter facility and begin food prep without handwashing. CDI - Hands washed. -2- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed small bar handsink at 74F after more than 5 minutes. -0- |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed washed head of lettuce stored unwrapped on prep shelf. Keep clean protected using packaging until use to maintain cleanliness of food. |
|
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: http://meck.co/FoodSafety 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 buildup on tooth of table mounted can opener, spatula, tongs stored as clean. CDI - Items pulled for recleaning. -0- |
|
21
|
1.50
|
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: http://meck.co/FoodSafety 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 gumbo in steam well hot holding at 121F. CDI - PIC reheat to 185F. EHS advised PIC to ensure temperature of food are taken throughout the day to ensure proper holding. REPEAT -1.5- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 cut lettuce, buttermilk blue cheese dressing cold holding above 41F in cold prep unit closest to dish machine. CDI - PIC voluntarily discarded. -1.5- |
|
23
|
0
|
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: http://meck.co/FoodSafety 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 two gallons of milk opened on previous day without date marking in prep unit and in walk in. CDI - PIC placed date on these. -0- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two bulk containers of dry goods on shelf above handsink without label. Label with common name of food. -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 one food employee without effective hair restraint wearing bracelet and another food employee wearing watch during food prep. Remove these before engaging in food prep. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed water pooled in stacked metal pans under tea urns. REPEAT -0- POINTS NOT ESCALATED TODAY AS IT WAS DETERMINED THAT WATER WAS DRIPPING FROM URNS. Ensure metal pans remain dry are sanitizing. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed mule mugs in small bar not coated on the inside of the mugs, showing signs of corrosion. Discontinue using these items. Replacement mugs shall be corrosion-resistant. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 buildup on the outsides of cooking equipment and squeeze bottles used for sauces at cook line. Clean these often enough to prevent buildup. -1-REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed less than a one inch air gap between the effluent pipe of the dish machine and the floor drain. CDI - PIC restored one inch air gap.
5-205.12(A) A cross-connection between a drinking water and a non-drinking water system is prohibited. Observed drain piping of soda dispenser laying in basin of small bar handsink. CDI - Hose elevated to remove cross-connection. -0- |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. -Pf Observed first toilet to the far right in women’s restroom without toilet paper available. Keep toilet paper available in all stalls. -.5- |
|
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 pits, cracks and missing grout in floors throughout facility. Repair. -0- |