| 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. Employee was eating while preparing food. Employees must not eat while preparing food. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee observed spraying off dirty dishes and went back to food preparation without washing hands. Employees must wash hands before food preparation and after handling soiled dishes. CDI - Employee washed hands. |
|
17
|
0
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P 2 dead flies observed in Cole slaw. Food must be discarded if it becomes contaminated. CDI - PIC discarded Cole slaw. 0 pts. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Beans (70F), queso (115F), marinara (100F), and meatballs (99F) were reheating in hot holding unit. Use stove top or other equipment that is designed for rapidly reheating food to reheat TCS foods before hot holding. TCS foods must be reheated to at least 165F within 2 hours before hot holding. CDI - Employee reheated items on stove top to above 165F. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ranch and Caesar dressings were at 62F and 45F at waitress station. There was not enough ice in ice bath. TCS foods in cold holding shall measure 41F or less. CDI - Ice added and containers submerged into ice. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 Hot dogs (5-5), tomato (5-10), Cole slaw (5-3), ham (4-28), noodles (5-1), and chili (4-26) were held past 7 days. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
39
|
0
|
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. Container of food on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts. |
|
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 No chlorine test strips at establishment. VR - Verification required within 10 days that establishment gets chlorine test strips. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Re-mount pipes underneath dish machine so they discharge properly into floor drain. 0 pts. |