| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored in area where food is subject to contamination. CDI- PIC moved drinks to bottom shelf of units. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee use bare hands to turn off faucet after proper hand wash. CDI- EHS educated employee on using a barrier and had employee rewash hands. REPEAT
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee use gloves to touch raw hamburger and change gloves without hand wash. CDI- PIC intervened and had employee wash hands before donning new gloves. REPEAT |
|
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 no paper towels at hand sink near drink station. CDI- PIC put paper towels in dispenser. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket on cook line with concentration of 50ppm. CDI- PIC changed sanitizer bucket to have sanitizer of 200ppm.
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 and How to Test Sanitizer https://youtu.be/y0Sjmna |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain foods in hot holding at 135F or above. -P Observed chicken wings, chicken tenders, grilled chicken breast and fries below 135F, see temperature chart. CDI- PIC voluntarily discarded items.
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 |
|
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 onions and peppers, raw chicken, and grilled chicken strips above 41F, see temperature chart. CDI- PIC put items in freezer to cool for correction.
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 . |
|
40
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with bracelets on preparing food. CDI- PIC had employee remove bracelets. REPEAT
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed server preparing salad without hair restraint. REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked wet on drying rack. CDI- PIC unstacked dishes to promote air drying. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sticker residue on the outside of metal pans. Rewash. |