| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed employee bread raw fish using gloves, employee then proceeded to wash breading off gloves and continue on to handling raw chicken. After handling raw chicken, employee removed gloves and donned new gloves without washing hands first. CDI-through instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Hot water knobs on two of three hand sinks in kitchen are not operational. Repair. VR. |
|
9
|
1
|
Food obtained from approved source |
No |
No
|
Yes |
3-201.11 Use food from approved sources only.-P Facility receives chopped pork BBQ vacuum sealed in a Lancaster's in Iredell County. Variance application for ROP was denied twice because of missing information. Re-submit per instruction from Regional EHS Greg Yankee. VR. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger stored over cooked beef and turkey in two door cooler and raw fish stored over okra in stand up cooler .CDI-rearranged.3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed take out bag full of ice in direct contact with raw chicken. Take out bags are not approved food contact surface. CDI-bag removed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed slicer used for slicing cabbage for cole slaw with dried food debris. Slicer had been used three days prior without cleaning. CDI-slicer cleaned. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC stated that during busy times, chicken wings may not be par-cooked. PIC and employee are unsure of par cooked temperatures during that time. EHS advised PIC to check internal temperature of thickest part of food product during this process to determine if it is actual non-continuous cooking. If product reaches 165F or above, it is not considered non-continuous cooking. If product is below 165F then process needs to be discontinued until procedure is approved by Meck. Co Health Department. CDI-through instruction. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed fried chicken cooling in small two door stand up cooler at 76F. Employee stated chicken started cooling 3.5 hours prior. Product did not meet initial cooling pararmeter of 70F in two hours. CDI-product voluntarily discarded. |
|
19
|
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 ribs held on stove below 135F in some spots. CDI-ribs reheated to 165F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
:3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two bags of mashed potatoes on counter above 45F. CDI-mashed potatoes reheated for hot holding.Observed hush puppy mix rehydrated and out at room temperature. Directions on bag of mix state to refrigerate in between meals. Ingredients include egg and milk. More information is needed to determine if product is TCS. VR. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
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 BBQ slaw with expired date. CDI-product discarded. |
|
31
|
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 very large stock pot of cooked green beans cooling freezer. Break down into smaller portions. Also observed fried chicken cooling in deep container in small cold holding unit. Spread product out on sheet pan and cool in walk in cooler or freezer to ensure product is cooled rapidly. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Relocate hotel pans to prevent contamination from dust covered intake for AC unit. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. Clean walls in walk in cooler and in dish machine area. Remove standing water from around AC unit and under prep sinks. |