|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
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 one food employee working on the cookline engaging in multiple tasks including working with raw food, rte food, clean dishes and equipment, and prepping food with gloved hands. CDI- EHS discussed when to wash with PIC, PIC had food employee discard gloves and wash hands.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee change gloves after handling raw food items but food employee failed to wash hands before switching to work with RTE food. CDI- EHS discussed with PIC, PIC had food employee properly wash hands before donning new gloves. |
|
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. Observed pesto in an ice bath, tomato cream and diced tomatoes in long flip top, and precooked mussels temping above 41F. CDI- PIC discard pesto due to container being almost out, tomato cream and diced tomatoes removed to cool in standing RIC, and mussels removed to rapidly cool in WIF.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed garlic oil mix being held at room temp on cook line. PIC stated that garlic is cooked in house before being added to oil mix and held at ambient temperature. CDI- EHS assisted PIC in updating TPHC procedures to be made available and prepared in advance for the health department. *REPEAT*
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 racks holding cooking equipment with residue accumulation. Increase cleaning frequency. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed areas under and behind equipment on cookline with food debris and accumulation. Increase cleaning frequency.
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 2 light bulbs under hood system in disrepair. |
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