| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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 open employee drink on top of low boy cooler on line. CDI - Employee moved drink -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 food handler wash their hands, recontaminate them by shutting off water supply, dry their hands with disposable towels and then don gloves for food prep. CDI - Employee educated on proper hand washing practices and properly washed hands. -0- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed the following items prepared on 12/31 and 1/1 without date labels: Coleslaw, collard greens, hard boiled eggs, hashbrowns (2x ct), lettuce, potato salad, rice and tuna salad. CDI - Employees date labeled all items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 large quantity of potato spuds inside large stock pot cooling inefficiently due to being left unattended in ambient temperature during 30 minute interval. Refer to temperature observation chart. CDI - Food employee instructed to evenly spread food on to a large flat sheet pan and transfer it into the walk-in cooler. EHS observed temperature begin to decrease after additional 25 minutes. -0.5-
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 |
Yes |
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 boxes of idaho potatoes and sweet potatoes stored on the floor under dry storage shelving and boxes of crinkle cut fries stored on the floor in the walk-in freezer. Discussion with food employee revealed that food delivery was yesterday and no deliveries were made today. -1- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards stored on clean side of dish machine. Resurface or replace.
4-501.11 Maintain equipment in good repair. Observed 2 door reach-in freezer with damaged door handle on right door and hand sink with loose right handle. Repair. -0- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed three water damaged test strips. CDI - Employee retrieved functional test strips from office. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Water leak observed at hand sink. Repair. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT: 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. Damaged floor tiles and low grouting observed throughout the facility. Observed wall corner tiles missing exposing dry wall at corner next to dry storage area. Repair.
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 heavy dust accumulation on wall and ceiling above lowboy cooler on line. Clean and maintain. -0.5- |