| 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 an employee using their phone in the kitchen and then immediately go back to work at the fryers without changing their gloves and washing their hands.
CDI - EHS and PIC intervened and employee washed hands and donned new gloves. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed numerous plastic lids, insert containers, sauce containers, and pairs of tongs to be stored as clean on the clean dish racks in the dishwashing area with old date marks and food debris. REPEAT.
CDI - All contaminated dishes placed at the dishwasher area to be W/R/S.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of sliced tomatoes, shredded lettuce, American cheese, Swiss cheese, buffalo chicken dip, pulled chicken, and mac & cheese to all be at temperatures of 44-46F in the grill station opentop and refrigerated drawers unit. Unit opentop and drawers ambient observed at 44-45F at the beginning of the inspection. All TCS items stated above voluntarily discarded as the staff was unaware as to how long they were out of temperature. Emergency repair was called in at the time of the inspection to arrive within 4 hours. Unit observed at 36F after approx 1hr and after all items were discarded and PIC was unsure as to why the unit was fluctuating in temperature. EHS to conduct VR after the emergency repair company arrives on site later today to assess the situation.
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 insert containers of shredded lettuce (x3), pico de gallo, sliced tomatoes, and shredded cabbage to all not be provided with date marks in the opentop/refrigerated drawer unit across from the freezer drawers at the cookline. PIC stated that all the items are from the day prior and nothing was prepped earlier this morning prior to the EHS arrival. REPEAT.
CDI - All items date marked with appropriate date dots.
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
|
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 a container of grilled onions to be placed directly into the refrigerated drawer of the grill station opentop/refrigerated drawers unit immediately after cooking on the flattop. Grilled onions observed at 165F at the time they were found. This unit is not designed nor approved for rapid cooling and all cooling must be done in the WIC.
CDI - Grilled onions moved to WIC where they were observed cooling at an adequate rate of .53 degrees/min.
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 . |
|
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 shakers containing salt and pepper mixtures to not be labeled as to their contents. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a case of boneless chicken wings stored directly on the floor of the chicken WIC. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 build ups of food debris, grease, and grime on the majority of the cookline equipment including, but not limited to: opentops, lowboys, refrigerated drawers, hot holding drawers, microwaves, refrigerators gaskets, and the exterior of the cookline ovens/fryers/flattop. REPEAT. |
|
55
|
1
|
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 the floors throughout the facility and underneath equipment to have a buildup of food debris, packaging/gloves, grease, and other grime. REPEAT.
- Observed the walls throughout the facility to have food splatter, grime, and other debris. REPEAT. |