| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed two employees engaging in food prep switch tasks, handle soiled equipment, and continue to work without washing hands and without changing gloves. CDI- EHS had PIC educate employees on when to wash procedures. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed RTE plantains stored with raw chicken. CDI- PIC moved item and readjusted storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sauce bottles lids with heavy food debris, tongs with food debris, and a pan of lids stored in a pan with heavy liquid debris accumulation all stored as clean. CDI- PIC removed items to be w/r/s. *REPEAT*
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed a pan of cabbage, pinto beans, green beans, and broccoli casserole at steamwell 2 temping below 135F. Observed pork ribs, meat loaf, neck bones, beef ribs, and pig feet in hot box temping below 135F. CDI- PIC removed all items to be reheated to 165F. PIC stated an employee had turned the hot box down at some point. *REPEAT*
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed degreaser without label. CDI- PIC had label marked.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed degreaser stored at wash compartment of 3-comp. CDI- PIC removed item from location. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (B)Use approved thawing methods. Pf. Observed chitlins being thawed under running water temping at 102F. CDI- PIC removed items from hot water, EHS educated PIC on approved thawing methods. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 (A)(2) Store food in a clean, dry location, not exposed to contamination. Keep where not exposed to splash, dust, or other contamination. Observed food being stored on prep table beneath an area missing a ceiling tile while a fan was blowing. CDI- PIC removed items from area. *REPEAT* |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet stacked on shelf above prep table. *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. Observed gaskets torn on prep unit near cook line. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving above prep table with food debris accumulation, prep unit gaskets with heavy food debris accumulation, and WIC heavy food debris accumulation under racks. *REPEAT* |