| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed the kitchen employee to only wash their hands for approx. 3 seconds before going to unload the clean dishes in the dishwasher after coming back into the kitchen from the patron self service area. REPEAT.
CDI - EHS intervened and provided education/demonstration on proper handwashing procedures.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed the kitchen employee to turn off the handwash sink faucet with her bare hands after completing a handwash.
CDI - EHS intervened and provided education/demonstration on proper handwashing procedures. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a plastic ziplock of raw hamburgers to be stored in the same insert container of a plastic bag of sliced deli ham and commercial premade/packaged mac & cheese in the lowboy refrigerator below the opentop refrigerator.
CDI - Raw hamburgers removed from insert container and moved to lower shelf of the RIC. No visual contamination observed on any items.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a tray of precooked sausage patties stored in the RIC at a temperature of 51F. Kitchen employee stated the items were thawed the day before to use today. Kitchen employee stated having the tray out on the counter for 30mins during breakfast and moved it back into refrigeration, shortly before the inspection started, once realizing it was a slow day. REPEAT.
CDI - PIC moved tray of precooked sausage patties to RIF to rapidly cool. Sausage patties were observed at 37-40F 25 mins later.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 a commercial container of basil pesto in the lowboy refrigerator below the opentop refrigerator that was dated marked as opened on 3/13. Container states once thawed that the item is perishable despite being made from pasteurized skim milk and dehydrated garlic. REPEAT.
- Observed an insert container with an opened package of deli ham inside that was date marked for 4/16. Deli ham observed in the opentop portion of the refrigerator was date marked for 5/10. Kitchen employee stated she had opened the package of deli ham on 5/10 and did not change the date dot on the side of the insert container in the lowboy refrigerator.
CDI - Pesto voluntarily discarded. Deli ham package date marked and incorrect date dot removed from insert container.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). - Observed cereal dispensers at the patron self service area to not be provided with labels as to their contents. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed boxes of single service plates, bowls, and cups stored directly on the floor below the heatlamp counter at the patron self service area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. - Observed multiple plastic insert containers with severe cracks in their sides stored as clean on the shelf above the 3 compartment sink.
CDI - Broken insert containers voluntarily discarded. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed a leak behind the hot water faucet handle when the dishwasher area handwash sink is in use. Amount of water leaking varies by the amount of water pressure coming out of the nozzle. Leak was observed as both a drip leak and a stream of water flowing down the back of the handwash sink into the basin. |