| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handling soiled equipment and utensils while wearing gloves. Afterwards employee removed gloves and rinsed hands off under pre-rinse faucet and proceed to handle clean equipment. CDI: PIC instructed employee to wash hands and returned contaminated equipment to be W/R/S. |
|
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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw bacon and raw steak being held in containers in low boy RIC above raw shrimp. CDI: PIC re-arranged items to proper storage order. |
|
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 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 . Observed enchilada sauce being held on steam table at 122F. CDI: PIC reheated sauce to 197F before returning to steam table for hot holding. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of pork, shredded cheese, chorizo and steak being held above 41F in prep RI cooler. Ambient air temp was 45F. Also observed a large container of beef, 6 containers of shredded cheese, 6 large plastic buckets of salsa, 9 gallons of milk, several containers of cheese dip and 4 containers of marinated chicken all being held in WIC above 41F. Ambient air temp was 46F. See temp chart. CDI: PIC voluntarily discarded all items. REPEAT NOTE: PIC voluntarily closed facility until WIC is operating at proper temperature. Service technician was called and onsite during inspection. |
|
23
|
1.50
|
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 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 . Observed cheese dip being held in RIC date marked 9/1 and several salsa’s date marked 9/7 and 9/5. CDI: PIC discarded items. |
|
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 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 . Observed 5 hotel pans of cheese dip uncovered cooling in ice baths with 3 having ice wands on counter at a rate insufficient to reach cooling parameters. See temp chart. CDI: Cheese sauce was placed in larger containers of ice bath and water was added to ice to allow a larger surface of metal containers to contact ice water. REPEAT |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 containers of spices not labeled on prep counter. Label all working containers of food. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed a tray of cooked tortilla bowls being stored uncovered on a shelf above prep counter. CDI: PIC covered tray with plastic wrap. |
|
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/ac vents shall be maintained in good repair. Observed door leading from dining area to kitchen broken and cracked on bottom. Repair or replace door. |