| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 handling cut tomatoes and lettuce 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 - Tomatoes and lettuce discarded. Employee washed hands and donned 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 |
|
20
|
1.50
|
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. Scrambled eggs in upright cooler measured 82F at 12:15PM. PIC stated they began cooling at end of breakfast around 9:30AM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Scrambled eggs discarded. Establishment must use walk-in cooler or freezer to cool TCS foods. 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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P To-go containers of fried chicken in hot holding unit measured 110-119F. TCS foods in hot holding shall measure above 135F. CDI - PIC e-mailed blank TPHC form to use TPHC for fried chicken on Thursdays. PIC will discarded any unused fried chicken within 4 hours of cooking the chicken. 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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Penne (47F) and sliced cheese (60F) were above 41F in line cooler. TCS foods shall be held at 41F or less in cold holding. Unit is directly in front of hot cooking equipment and there is no A/C in kitchen. Recommend establishment use TPHC for items in unit, or limit the food to just the bottom of the cooler to prevent the food from warming up once cooking equipment are being used. CDI - Sliced cheese moved to cooler to cool down as PIC states it was in unit for less than 2 hours. Penne was discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 Pan of scrambled eggs were cooling in upright cooler and the pan was tightly wrapped with plastic wrap. Establishment must use walk-in cooler or freezer to cool TCS foods. Cooling TCS foods shall also be left loosely covered or uncovered to facilitate rapid cooling. CDI - Scrambled eggs discarded. 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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. 1 live roach observed under 3-compartment sink. Contact pest control to treat for roaches. 0 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Sauce cups being used as scoops in food in sandwich cooler. Utensils must have a handle. Do not use cups or containers as scoops. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Toastmaster warmer is missing handle. PIC states it is not used in establishment. Plastic rolling cart is melted in middle of rack and needs to be replaced. Remove or repair listed equipment. 0 pts. |