| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 staff meet compliance with exception of one employee who washed their hands, recontaminate them on the faucet handles and then transition in to handling clean utensils at dish pit. CDI - Employee educated and hands rewashed. -0- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed box containing raw country sausages and container of french toast batter which includes raw egg ingredient stored over ready to eat foods in reach-in units (coleslaw and dressings). No physical evidence observed. CDI - Storage order corrected by PIC. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding > 41 F with some products filled over the brim. Refer to temperature observation chart for details. According to PIC, the foods had been prepared and placed into cold holding 1-2 hours prior to inspection. CDI - All items > 41 degrees F transferred to the walk-in freezer to cool down. -3-
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
|
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 large portions of salads in deep metal containers cooling in the WIC at a 0 degree change after a 30 minute verification. Refer to temperature chart. Method is not effective at cooling foods quick enough. CDI - Large batches of salad separated into smaller quantities and left uncovered to allow venting. Cooling towards < 41 F was observed after an additional 30 minute period. -0-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
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 several containers of squeeze bottles and seasoning at cook line not labeled. -0- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple gnats surrounding the desserts station and nearby hand washing sink. Recommend contacting PCO for pest treatment services. -1- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two containers of sanitizer with a concentration of < 50 P.P.M. Chlorine solution. CDI - PIC discarded and remade with new solution reading between 50-100 P.P.M. -0.5- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handles laying on top of foods inside prep top. CDI - Handles repositioned. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged door gaskets at fish reach-in and walk-in cooler units. -0.5- |
|
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 cleaning needed inside small oven used to bake salmon, on refrigeration unit underneath flat top grill station and on shelving in the WIC due to food debris build-up. -0- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed piled up items (old dumpster enclosure) adjacent to dumpster bins. Remove. -0- |
|
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 damaged wall left of hand washing sink and damaged floor tiles at front end leading to the drive thru. Repair. -0- |