|
|
| 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 (B) Wash hands after using the toilet room. -P. Observed employee re-enter kitchen after exiting bathroom without washing hands in the kitchen. CDI - EHS reminded employee to wash hands when re-entering the kitchen, even if hands were washed inside the bathroom. Employee re washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed two employees use cleaned hands to turn off faucet after washing hands. CDI - EHS reminded employees to use a paper towel to turn off faucet after washing hands. Both employees re washed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by ice machine with no paper towels. CDI - PIC replaced paper towels. |
|
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 sea bass ordered as fully-cooked cooked to 118 F. CDI - employee placed items back on grill until internal temperature reached at least 145 F. |
|
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 items such as Cajun cream sauce, cut lettuce, cream spinach sauce, and imperial sauce in prep top above 41 F. CDI - PIC moved items to WIC to cool since prep top had been opened approximately 1.5 hours earlier.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed salmon and tuna in sealed ROP in prep top, prep sink, and WIC. Package labels require that fish is removed from vacuum packing prior to thawing. CDI - employee removed thawed fish from ROP. |
|
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 three boxes of food stored on floor in WIF. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed metal place on inside of WIC door damaged and separating from door. PIC stated that a repair is scheduled. |
|
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 missing ceiling vent cover by WIC. PIC stated that tabs holding vent cover broke and vent is scheduled to be repaired. |
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