| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
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. Employees eating at back prep table. Do not eat foods in kitchen. Employees must eat food in a separate location, such as the dining room. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Employee observed drinking from cup with no lid or straw and did not wash hands hands before beginning to chop onions again. Employees must wash hands after drinking from a cup that doesn’t have a lid and straw. CDI - Employee instructed to wash hands. 0 pts. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed cutting onions and handling them with bare hands. Employees must not handle ready-to-eat foods with their bare hands unless the food will be heated to at least 145F. CDI - Onions contacted by employee’s hands discarded and employee instructed to don gloves.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. 2 pans of raw chicken stored on shelf above 2 pans of raw beef in sandwich cooler bottom. Do not store raw chicken above raw beef. CDI - Raw chicken moved to bottom of cooler. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Black beans measured 48-49F and had been cooling since last night. Pans of cooked pastor and steak were cooling for 1 hour out of temperature control. The meat would not reach 70F within 2 hours at the rate listed in temp log. CDI - PIC discarded black beans and pans of meat moved to freezer. REPEAT
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 Cooked chicken in sandwich cooler was prepared on 6-12. Tripa in walk-in cooler was prepared on 6-13. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Both items discarded by manager. 0 pts.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Black beans were cooled overnight in large container and still measured 48-49F after cooling overnight. Use shallow pans or other method to cool large amounts of TCS foods. CDI - Black beans discarded by PIC. REPEAT
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 |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Pot of cooked vegetables was observed sitting in mop sink. Do not place food in mop sink. Use food preparation sink for food preparation. CDI - Pot removed from mop sink. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler top still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts. |