| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed visible food debris inside hand sink at cook line. CDI - Discussed restrictions on hand sinks with PIC and staff present. Hand washing stations may not be used for purposes other than hand washing. -0- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris residue on surface of blade of can opener stored as clean and on vegetable chopper at clean drain board of dish machine. CDI - Rewashed, rinse, and sanitized utensils per instruction. No points deducted due to improvement noted. -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. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed various recently prepared TCS applicable foods hot holding < 135 F at hot box and at steam table. Refer to temperature observation chart. From further investigation, team well verified to be reaching 125 F. CDI - Product from hot box reheated to > 165 F, remaining foods at steam well placed on emergency TPHC and will be discarded at 2:00 PM. -1.5-
Verification is required.
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. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods with cold holding temperatures exceeding 41 F. Refer to temperature observation chart. From discussion with PIC, several items were placed into cold well for services at 11:00 AM at cold line, whipped unsalted butter and maple butter held out in room temperature since 7:00 AM, and remaining TCS foods cold held in their respective refrigeration units since last night. Upon further investigation, EHS discovered the cold well’s ambient temperature registering at 56 F. CDI - Foods from early morning and previous day voluntarily discarded; items at cold well were placed on emergency TPHC until 2:00 PM. -1.5-
Verification is required.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed hard boiled eggs from yesterday without date labels. CDI - Allowed PIC to add proper date labels.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed rice held past 7 day requirement (7/6-7/12) and lettuce mix with out date label. CDI - Rice and lettuce mix were voluntarily discarded by PIC. -0-
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. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. - P. Observed no time written for all breakfast buffet line items. CDI - Items voluntarily discarded as they were at the end of the 4 hour TPHC. Discussed SOPs and requirement of written time stamps with PICs. -1.5- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed butane fuel cartridge stored with and above clean utensils on shelving unit. CDI - PIC removed chemical. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in sanitizer bucket with solution read at 50 ppm quat. CDI - Sanitizer discarded and new sanitizer with fresh solution of 200 ppm provided. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed three metal food containers on drying rack stacked together while wet. CDI - Utensils separated. Ensure not to wet stack dishes. 0 point demerits due to improvement observed. -0- |