| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 employee wash hands and recontaminate them on faucet handles before transitioning into food prep. CDI - Employee coached and hands properly washed. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed (1) hand washing sink obstructed by utility cart. CDI - Obstruction removed. -0- |
|
15
|
1.50
|
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 raw steaks stored over fully cooked chicken and beverages in the reach-in unit. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross-contamination. -1.5-
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 |
No |
No
|
No |
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with a pink and greyish biofilm build up on inner walls (catchplate). Ice machine is shared with Fifth Fork. Per PIC, ice machine is scheduled for cleaning every 3 months. Increase cleaning frequency. -0- |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed chicken wings in the walk in cooler at 48 F, cooled from last night. Product did not meet cooling parameters. CDI - PIC voluntarily discarded. -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. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods cold held above 41 F inside refrigeration units. Refer to temperature observation chart. REHS learned from discussion with PIC that several of these items were cold holding since previous day and some recently placed out for today’s services, according to their date labels. CDI - PIC voluntarily discarded all products from yesterday and remaining items transferred to walk-in cooler/freezer to cool down. -3-
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. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 wings from the night before not cooling properly as it was covered, temped at 48 F. Refer to #20. Also observed several containers of recently prepared sliced tomatoes cooling inside of cold drawers at cook line. CDI - Items from today left vented and transferred to the walk-in cooler, chicken wings voluntarily discarded. -1-
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. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed food handler beginning the peeling process of whole avocados with their stickers present. CDI - Employee coached and products removed to prep sink for thorough washing. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION 4-501.11 Maintain equipment in good repair. Observed several damaged gaskets at prep unit. Repair. No escalation of points due to different area observed. -0.5- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Facility has qt san test kit which expired Nov 2020. No other means to properly test the sanitizer concentration available. -0.5-
Verification is required. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored with and above resale foods in the reach-in unit. -0- |