| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed posted employee health policy did not include non typhoid Al salmonella and operator not aware of all “big 6” reportable illnesses. Updated employee health policy emailed to PIC.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 a food employee turn faucet off with bare hands after washing and proceeding to next task and handling clean single-service articles. CDI, employee rehashed hands. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - Observed cut lettuce cooling at 47 degrees F at 10:06 in deep containers in walk in cooler. At 10:49 lettuce remained at 44 degrees F. CDI, lettuce split to shallow containers to rapidly cool.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed low reach in drawer refrigerator under grill not maintaining TCS foods at 41 degrees F and below and several TCS foods in salad prep unit not maintaining TCS foods at required temperature . CDI, foods in units over 4 hours voluntarily discarded . See temperature observation chart. Risk Control Plan to be requested if cold holing risk factor is in violation next inspection. Long term compliance visit to ensure calibration of low reach in unit and follow up on salad flip top station to ensure units maintaining TCS foods at required temperature . Facility to not store TCS foods in low reach in drawer cooler until repaired and TPHC to be used on salad station unit calibrated. TPHC form completed while on site.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 cut lettuce cooling at 47 degrees F at 10:06 in deep containers in walk in cooler. At 10:49 lettuce remained at 44 degrees F. CDI, lettuce split to shallow containers to rapidly cool. Observed rice cooling in deep container in walk in cooler.
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 . |
|
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 a fly behind counter. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths left on prep tables. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed onions not being washed before prep. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
Yes |
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 damaged tile in kitchen area. Observed floors with build up left attached around fryer and grill area. Walls and ceiling also need additional cleaning. Recommend a higher cleaning frequency. |