| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11: Bare hand contact is permitted in food that does not contain a raw animal product but is to be immediately cooked in the food establishment to heat all parts of the food to a temperature of at least 145F. Observed food employee use bare hand to add toppings to chicken pizza. When pulled from the oven the chicken temped 116F. Food employee placed pizza back into the oven until it reached 145F. EHS asked PIC about SOP for pizzas, PIC stated that they do not take temperatures of pizzas once they come out of the oven. CDI- PIC stated that they will no longer do bare hand contact. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handwashing sink near the walk-in cooler. CDI- PIC replaced soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink near walk in cooler. CDI- PIC replaced the paper towels.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dump ice water in the handwashing sink. CDI- EHS provided education. Hand wash sink is to be used for hand washing only. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two choppers with visible food debris stored as clean. Observed multiple clear pans with sticker residue and a few metal pans with visible food debris stored as clean. CDI- PIC took items to dish area to be washed, rinsed, and sanitized.
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
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach dip, cooked chicken (x2) and seasoned cream in the prep unit closest to the grill were holding above 41F. CDI- PIC voluntarily discarded the items. **REPEAT** **Full Points**
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed goat cheese, black beans hummus, gallon of milk, and seasoned cream. CDI- Items from the previous date were able to be date marked, items were the date could not be dated were voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no date stamps for the cut leafy greens being held on TPHC. CDI- PIC labeled the product with a start time of 11AM and a discard time of 3PM |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing on the counter next to back prep sink. PIC stated an employee had been thawing under water but stopped. CDI- EHS advised that thawing on the counter is not an approved method. PIC placed chicken in the sink with running water. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on the counter. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of metal pans, clear containers and plates that were in clean dish storage areas and stacked wet. CDI- PIC moved items to dish area to be washed/rinsed/ sanitized. |
|
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 prep unit flip top next to grill with an ambient air temperature of 50F. Repair as soon as possible. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in the kitchen with heavy dust build-up. More frequent cleaning is recommended.
6-303.11 Provide required lighting intensity. Observed lighting intensity between 8 foot candles and 20 foot candles on the prep line. At least 50 foot candles are required in areas where food employees are working with food, utensils are equipment. Increase lighting intensity. |