| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinks observed on back line and front line. Employees must store personal beverages in a separate area away from food and food preparation, such as on a low shelf. 0 pts. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed taking raw steak out of bag to cook on grill. Employee then went to working with ready-to-eat foods after without washing hands. Employees must wash hands when switching between handling raw animal foods and ready-to-eat foods. CDI - Employee educated and she washed hands. REPEAT |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink at beginning of inspection. Hand washing sinks must be equipped with paper towels for employee hand washing. CDI - PIC refilled dispenser. 0 pts. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in cooler on line measured 50-62F (tomatoes, salsa, cooked onions, French toast mix, ham, bean salsa, sausage, cheeses). TCS foods in cold holding shall measure 41F or less. PIC states that unit is working but employees turned it on late this morning. CDI - Food was moved to freezer to rapidly cool and the food reached 41F before it had been out of temperature for 4 hours. 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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 Sausage in line cooler, pans of mac and cheese in walk-in cooler, and large container of cole slaw in walk-in cooler were missing prep date labels. Also, pan of tomato sauce in walk-in cooler was prepared on 1-30. TCS ready-to-eat foods must be labeled with prep date and used or discarded within 7 days from preparation. CDI - PIC placed date labels on sausage, cole slaw and mac and cheese. PIC discarded tomato sauce. 0 pts.
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 . |
|
49
|
0.50
|
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. General cleaning necessary throughout kitchen on nonfood contact surfaces such as: inside microwaves, inside all refrigeration units, sides of cooking and holding equipment, and shelves. Clean these areas more frequently. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Small leak underneath 3-compartment sink. Repair leak. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors underneath plumbing and equipment. // 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tiles separating/loose in dry storage room. Repair/replace tiles. 0 pts. |
|
56
|
0.50
|
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. 2 employee cell phones observed on prep tables. Do not store personal items on prep tables. REPEAT |