| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- *Observed - PIC put on new gloves then touch cellphone. After touching cellphone PIC grabbed grilled wing from grill with gloved hand to allow EHS to temp item. PIC stated it was fine as it was a new glove. *CDI - EHS informed PIC that glove was now soiled due to contact with personal cellphone. PIC agreed and voluntarily discarded wing and gloves before washing hands and putting on new gloves. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Grilled Wings, Chili, Queso and Diced Chicken below 135F in standing HH Cabinet. *CDI - PIC placed grilled wings and Diced Chicken into oven to be reheated to 165F. PIC placed chili and queso into metal containers on the flat top grill to be reheated to 165F. PIC turned up the temperature to standing HH Cabinet.
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
|
0.50
|
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 - Chicken salad cooling in flip top lowboy in lidded plastic containers with little change in temperature after 40minutes. *CDI - PIC placed item into WIC to increase the cooling rate.
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 . |
|
39
|
1
|
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 - 4 Large buckets of BBQ sauce stored directly on the floor near 3 compartment sink. *CDI - PIC removed items from the floor. |
|
45
|
0.50
|
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 To- Go containers stored directly on the floor in outside storage shed. *Observed - One box of single service To-Go containers stored directly on the floor in kitchen. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed - Gaskets to 2 Door Standing RIF torn in need of replacement. PIC stated new gaskets have been ordered. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. *Observed - Waste stored on the ground around both dumpsters. Clean frequently to avoid build up of waste ands debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
*REPEAT* 6-501.12 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. *Observed - Floors and Walls throughout kitchen with debris build up in need of frequent thorough cleaning. |