| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 food employee washing hands for less than 20 seconds without any soap and still had raw chicken batter on forearms. PIC instructed food employee to rewash hands properly.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee changing heavily soiled gloves without washing hands in-between donning on new gloves and went to continue working with food. CDI - PIC was able to intervene and instructed employee to wash hands before donning on new gloves.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee handling wired headphones with soiled gloves and preparing food without washing hands. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fully cooked crispy chicken bites below 165*F. CDI - PIC placed basket of crispy chicken bites back inside fryer for cooking. Reheated chicken beats reached 198*F-201*F and went into hot holding unit. PIC also gave food employee thermometer to ensure all chicken is fully cooked. |
|
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 Observed sliced American cheese, open block of American cheese and liquid egg above 41*F in low boy cooler. CDI - PIC discarded food and mention that low boy cooler may not be functioning properly.
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 |
3-501.18 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 container of home made ranch dressing with no date marking or label in walk in cooler. PIC was unsure of when ranch was made and decarded container of home made ranch.
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 . |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and dining room area.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen with visible light coming through gaps along the sides of the door. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few in-use wet wiping cloths stored on top of prep tops throughout kitchen. CDI - PIC discarded wet wiping cloths.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a few debris and soiled cloths stored between batter station and cold holding unit. CDI - PIC discarded cloths. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic scoop inside flour bin with handle submerged in flour inside walk in cooler. CDI - PIC took scoop to 3-comp-sink.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic scoop inside flour mix bin with handle submerged in flour mix inside walk in cooler. CDI - PIC took scoop to 3-comp-sink.
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in-use ice scoop being stored on soiled rack near ice machine. CDI - PIC moved ice scoop to 3-comp-sink. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed low boy cooler with ambient air of 45*F. CDI - PIC removed all TCS items from low boy cooler to walk in cooler and discarded food that was above 41*F. PIC will call for repairs. |
|
49
|
0
|
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. Observed stored clean food containers with sticker and sticker residue still attached. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Observed two ceiling vents with heavy dust and debris build up.
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. Observed grease and food build up around cooking equipment. General cleaning needed throughout kitchen area to help minimize insects and food build up. |