|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
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 Observed food handler with single use gloves on go to the walk in cooler, bring out a chub of meat and then proceeded to use the same gloved hands to slice the meat. CDI- EHS stopped the food handler before meat was sliced and explained to the food handler to remove their gloves and rewash their hands before continuing with food prep. Observed another food handler working with pasta do the same, but EHS stopped them prior to handling the ready to eat foods. Properly educate and train food handler when to wash their hands to prevent cross contamination. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food handler taking temperatures of foods and then placing in the water well then proceeding to take temperatures without properly cleaning and sanitizing. CDI - Sanitize the thermometer prior to taking multiple food temperatures to prevent cross contamination. EHS provided education to the food handler and PIC.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior panel of the ice machine accumulating pink residue. Clean and maintain. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods on the front line make stations above 41F *see temperature chart: tuna salad, chicken salad, pico, Mac n cheese, One item on the salad bar above 41F: hummus (this was just placed out. CDI - tuna salad, chicken salad, pico, Mac n cheese were all voluntarily discarded. Hummus on the salad was taken back into the walk in cooler to chill back down to 41F. Recommended to the PIC to cover items on the front service line to cover prior to opening to help maintain TCS foods at 41F and below.
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 |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed sausage patties without a date in 4D prep unit. Corn and Bean salsa without date in walk in cooler and on the front service make line. Mac n cheese and pico without date marking on the back make line. CDI- PIC voluntarily discarded all of these TCS foods.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 6 metal pans of cut tomatoes cooling covered and on ice in the walk in cooler, no temperature change from 915AM to 958AM CDI- Educated the PIC on the proper cooling, PIC properly vented the pans to allow rapid cooling. *REPEAT*
Failure to comply will result in implementing a risk control plan for proper cooling methods.
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 . |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC preparing food without wearing hair restraint. CDI - PIC obtain a hair restraint. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at back hand sink cold faucet. Repair. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed waste bin not available at the back handsink next to oven. Provide. |
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