| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to produce EHP with restrictions and exclusions. -CDI- EHS provided handout. -0-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink stored on prep unit. -CDI- PIC relocated items. -0- |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 2 food employees wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employees on using a barrier and food employees rewashed hands.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employees handle raw burger patties and return to handle RTE foods without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed cleaning cloth stored on handsink. -CDI- PIC relocated items. -0- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed peppers stored over RTE mashed potatoes. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
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 food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed fries, boneless wings, and wings hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded fries and reheated other items to above 165F. -1.5-
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
|
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 items throughout above 41F. Observed ambient air of WIC above 41F on right hand side. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE LEFT HAND SIDE OF WIC UNTIL REPAIRS CAN BE MADE.** -3-
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 multiple items prepared today cooling in WIC with lids, with some containers stacked on top of other containers that were also cooling. Observed ribs being cooled in individual plastic wrappings placed into a larger container with other ribs stacked on top of each other, filled to the top. Observed housemade ranch (containing buttermilk) that had been prepared today cooling in prep units. Observed raw marinated chicken cooling in plastic containers with lids stacked on top of other containers that were actively cooling. -CDI- EHS educated PIC on proper cooling methods and items were removed from plastic wrappings, unstacked, with lids removed. Items not in WIC were placed there or in freezer to facilitate rapid cooling. -0-
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees engaging in food prep with bracelets. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths not fully submerged in bucket of sanitizer water. -CDI- PIC filled bucket to ensure rags were fully submerged. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops with no handles stored in ranch and bacon bits. -CDI- PIC removed items. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed containers stacked on top of each other in a non self-draining way that prevented them from properly air drying. -CDI- PIC unstacked items. -0- |
|
49
|
0
|
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 dust buildup on fans of WIC. Observed food debris on some equipment. Increased and more thorough cleaning frequency recommended. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed loose faucet at handsink at FOH near tea urn. Repair. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 soap and paper towel dispensers in bathrooms in need of new batteries. -0- |