| 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.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P.
Observed food handler crack raw shelled eggs at the cook line, transition into handling ready to eat bread, grab a clean metal food container and portion washed parsley into said container. CDI - PIC instructed food employee to discard all RTE foods, remove container, discard gloves and wash hands. -2- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed handsink in the server prep area is not functioning. Out of order sign posted on station. Next closest handsink is adjacent to dish machine. Repair the sink. -1-
***VERIFICATION REQUIRED |
|
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. Observed raw chicken stored over beef in the walk in cooler. No physical evidence of contamination observed. CDI - Product was relocated/reorganized to prevent cross-contamination. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed two metal food containers and a ladel with food debris stored as clean. CDI - Utensils removed to dish machine to be washed, rinsed and sanitized.
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.
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P. Observed food handler rinse 3 knives which were used to cut produce at prep sink and place utensils as clean on magnetic shelve. CDI - Employee educated and utensils transferred to the 3-compartment sink to be washed, rinsed and sanitized. -0-
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. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P. Observed final cook temperatures of chicken wings was between 140-158 F. CDI - Products placed back into the oven and cooked > 165 F. -1.5- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods with temperatures exceeding 41 F. Refer to temperature observation chart. One container placed above the load lines. One product held in cold holding since last night according to PIC, while remaining pulled out of the walk-in cooler during the cooling process. CDI - Items in cooling relocated to walk-in freezer to cool back down to < 41 F, remaining foods voluntarily discarded. -1.5-
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. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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. Observed marinara sauce in container date labeled for croissants 12/31 and no pull date for gravy made on 12/21. Observed the following exceeding 7 days: Boiled eggs (12/27), ham (2x - 12/23) and feta cheese (12/9). Also observed another container of gravy with only a pull date.
Discussion with PIC who stated that gravy from 12/21 was pulled to thaw yesterday and marinara sauce had been prepared last night and had been transferred to container with an old label. The additional container of gravy, which had a thaw date, did not include its prep date. PIC could not produce prep date. CDI - REHS allowed PIC to date mark items with exception to gravy and other expired foods, which were voluntarily discarded. -3-
***Facility has had consecutive repeat violations with full points for non-compliance. Next repeat will implement a risk control plan.
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. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. Observed lettuce, cheese, cut fruits and diced tomatoes cooling in the walk in cooler covered and in high densities. Cooling process interrupted as items were transferred to the line on the second floor. As foods were brought to the line, REHS observed 0-2 F degree change after > 25 minutes. CDI - PIC instructed food employee to uncover and transfer products to the walk-in freezer for rapid cooling towards < 41 F. Items began to cool down after 10 minute verification. REHS discussed with PIC about monitoring temps by utilizing existing cooling logs. -0.5-
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. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee hand drying food containers with wiping cloth. CDI - Employee educated. Discontinue this practice. -0- |
|
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 door handles on prep reach-in unit in disrepair. PIC states that engineering has been advised for replacement handles. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 walk-in freezer condenser lines accumulating ice build-up. Thaw and clean. No escalation of points due to different area observed. -0- |
|
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 ice and debris accumulating on floor inside of the walk-in freezer. Keep clean. -0- |