| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed multiple employees handle raw proteins with gloved hands begin to handle clean utensils to work with RTE foods without washing hands and changing gloves.
CDI - Employees washed hands and changed gloves. EHS coached on proper handwashing.
2 pts. |
|
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 frozen french fries being held outside of temperature control during inspection. Fries were still holding below 41F. Observed chicken taquitos in stove prep holding above 41F during inspection. See temperature chart. PIC had stated they will remove french fries and chicken taquitos from temperature control for busy periods before placing back in refrigeration units. EHS recommended either discontinuing this practice or utilizing TPHC for these items.
CDI - Fries placed back in freezer. Taquitos moved to WIC to rapidly cool.
0 pts.
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 . |
|
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 cooked yucca cooling while in a deep plastic container inside of an insufficient ice bath. Yucca was not cooling rapidly. Various items observed cooling utilizing this method that were maintaining compliant cooling parameters. All other items observed cooling compliant.
CDI - Yucca moved to WIF to hasten cooling. Yucca began cooling rapidly. All other items cooling moved to WIC to sustain proper cooling parameters. EHS coached PIC on more sufficient methods that may be used to cool.
0 pts.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed multiple roaches and fruit flies in main kitchen area and dry storage area during inspection. More frequent or thorough pest control necessary.
Repeat. 1 pt. |
|
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 various containers of food being stored on floor in main kitchen area and WIF during inspection. Ensure all food is stored at least 6 inches above the ground to preclude contamination.
0 pts. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed multiple heavily damaged cutting boards being stored as clean during inspection. Repair or replacement necessary.
Repeat. 1 pt. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed no trash can at handsink in kitchen area. Ensure all handsinks are properly stocked with waste receptacles.
0 pts. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 low grout lines throughout entire kitchen area during inspection. Repair necessary.
Repeat. 1 pt. |