| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employee observed placing raw beef on grill with gloved hands and then handled cheese with same pair of gloves and without washing hands. Employees must wash hands when switching from raw animal foods to ready-to-eat foods. CDI - Cheese discarded and employee educated on when to wash hands. 0 pts.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
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. Raw steak observed on cutting board. Employee observed placing cheese on same cutting board without washing it in between. CDI - Cutting board taken to be washed. Cheese discarded. //3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee used same pair of gloves to handle raw beef and cheese. Employees must discard gloves when switching from handling raw animal foods to handling ready-to-eat foods. CDI - Cheese discarded and employee discarded gloves and washed hands. REPEAT |
|
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 White rice measured 130F in hot holding. Cooked peppers and onions in container on grill measured 128-131F. TCS foods in hot holding shall measure at least 135F. CDI - Rice discarded. Peppers and onions reheated to above 165F. 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 |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut tomatoes, cut lettuce and queso fresco in sandwich cooler top measured 44-45F. Cactus salad in other sandwich cooler top measured 51F. TCS foods in cold holding shall measure 41F or less. All items moved to walk-in freezer to cool rapidly.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Enchilada sauce, queso fresco, and salsa were missing date labels in walk-in cooler and in sandwich cooler. TCS ready-to-eat foods must be labeled with prep date, and held for no longer than 7 days from preparation. CDI - PIC placed date labels on items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler bottom still had stickers on their husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Both ice machines are rusting/chipping paint on the outsides. Gasket on walk-in cooler door is torn. Gasket on door of server station cooler also torn. Shelf below prep table at server station is rusted. Shelves in walk-in cooler are rusted and need to be replaced. Gaskets on hot holding units are in poor repair and need to be replaced. Equipment shall be maintained in good repair. Replace/repair listed equipment. REPEAT // 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. 2 strainers found that are in poor repair and not easy to clean. Replace. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Grease receptacle was not covered. Keep outside receptacles covered. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor in dry storage area needs to be sealed so it is smooth and easily cleanable. Hand washing sink at server station needs to be resealed to the wall. Tile damage in walk-in cooler, dish area, mop sink, and on cook line. Grout between floor tiles worn in several areas in kitchen. Pieces of wall/baseboard missing beside walk-in cooler door. Repair/replace broken tiles and reseal dry storage room floor. Re-grout where necessary. 0 pts. |