| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
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 Repeat- Observed multiple staff turn water off with hand and proceed to food handling. CDI-through discussion
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 . |
|
17
|
0
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-306.14 After food is served or sold and in the possession of a consumer, if returned, it may not be consumed.-P. Observed fruit and pastries on prep table and wrapped up. Food brought back from catering. Observed container of pastries from breakfast buffet on prep table. Discard items in dish area, items that have not been under direct observation of staff cannot be returned. Food should not be returned to prep area. CDI-discarded. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and pork sausages <135F on steam well. CDI-discarded
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 . |
|
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 two drawers (same unit) not holding TCS foods <41F. CDI-food voluntarily discarded. No escalation of points due to improvement. Repair drawers or keep empty.
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 |
No |
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 cooked potatoes with today’s date. Cook said cooked yesterday, put today’s date because he is going to smash them. CDI-discussed when items get date marked, potatoes dated for yesterday. Observed label maker does not count day 1 as day of preparation, all TCS items date marked with label maker for 7 days are really date marked for 8 days. Label maker has no override to change number of days when making the label. Verification Required
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed breakfast/brunch menu has several chicken dishes and a catfish dish asterisked for consumer advisory. Catfish does not have a parasite destruction letter stating if can be consumed undercooked. Catfish must be fully cooked. Verification Required |
|
33
|
0.50
|
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 2 batches of rice and grilled scallions sitting on speed rack. See temp chart. Cook said they were extra from the banquet/catering items that were in the hotbox. Cannot leave food sitting out of temperature. Put in hot holding, start actively cooling, serve, etc. CDI- Scallions and rice <135F voluntarily discarded. Rice >135 cooled.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed food prep at 3-comp sink. No splash guard located between 3-comp sink and hand sink. Splash guard needed. (Keep the existing one where it is between the hand sink and the clean dishes). |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
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 bloodied wiping cloth on counter of 3-comp sink. CDI-rag thrown in dirty linens. |
|
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 unit # 9 is not draining properly. Needs repair. |