|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 handler wash hands, turn off water faucet with bare hands and proceed to don gloves for food prep. CDI - Employee coached, re-washed hands & used disposable towels to turn off water supply. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer dispenser at 3-compartment sink pulling sanitizer at 0 ppm quat. Upon further investigation, sanitizer low due to no chemical left in source bucket. CDI - PIC installed bucket with fresh sanitizer chemical and ran sanitizer through dispenser which produced sanitizer solution at 200 ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed visible food debris on slicer not used today. CDI - Slicer broken down to be w/r/s. -1.5-
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. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P. Observed ground beef with a final cook temperature of 149 F. CDI - Food handler transferred ground beef to stove top and cooked > 160 F.
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. - P. Observed partially cooked chicken and salmon in the walk-in cooler. Discussion with PIC revealed these were from yesterday, however, were not properly documented with required information such as initial cooking time and cooling. Foods were also not properly labeled in the walk-in cooler. CDI - EHS and PIC reviewed SOPS and PIC voluntarily discarded proteins. -1.5- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 no date label for quinoa and cooked shrimp. 0 demerits due to improvment. CDI - PIC voluntarily discarded foods. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
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 quat sanitizer bucket with concentration of 0 ppm. CDI - PIC replaced sanitizer with 200 ppm sanitizer. -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/acvents shall be maintained in good repair. Observed a section of the walk-in cooler floor panel buckling and lifting. Observed floor tiles throughout kitchen cracking and with low grout. Repair. -0- |
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