| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P. At beginning of inspection, EHS observed food employee bare hand contact ready-to-eat diced chicken. Employee states that she was checking the temperature. CDI - Employee educated and voluntarily discarded product. -2-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. - Pf.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf.
Observed (1) hand washing station without soap and disposable towels. CDI - PIC procured hand washing supplies. -0- |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed (1) batch of chili in process of reheating left unattended for majority of inspection. Product temped at 79 F in the center at 11:10 AM. PIC stated reheating process for chili began at 10 am. Food temperature measured again at 11:17 AM reading at 82 F. CDI - Product voluntarily discarded by PIC. New batch started and time stamped for 11:20 AM. -0- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception of cheese sauce hot holding at 111 F. CDI - Product reheated > 165 F. -0-
For more information please visit: http://meck.co/FoodSafety 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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cheese and lettuce cold holding > 41 F. Refer to temperature observation chart. According to PIC, these items were placed out for services 30-60 minutes prior to EHS arrival. CDI - Items transferred to the walk-in cooler and left vented to cool down. -0-
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 |
REPEAT VIOLATION: 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 cole slaw & cheese on time procedures but no start and end time indicated. PIC states that the items were removed from refrigeration at 9:40 AM. CDI - PIC added time stamps for compliance. -1.5- |
|
33
|
0
|
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 covered container of lettuce and packaged salads cooling with lids on inside of the walk-in cooler with little degree change after > 30 minutes. Refer to temperature observation chart. CDI - Lids to containers removed for efficient cooling and cooling procedures were discussed with PIC. Temperatures begin to decrease > 10 minutes. -0-
For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of foods being stored throughout flooring in two walk in freezers and back of kitchen. No delivery received today, per PIC. Points escalated due to severity. -1- |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing protruding rings and dangling bracelets while preparing consumer foods.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing and handling food items without hair restraint. -0.5- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple flat sheet pans and metal food containers stacked while wet at clean dish area. -1- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single service straws stored on floor in back kitchen adjacent to soda syrup storage area. -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 (1) walk-in freezer with a detached door strip and both walk-in freezers with damaged gaskets. Repair. -0- |
|
49
|
1
|
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 cleaning needed on various reach-in refrigerators/freezers and walk-in cooler gaskets. General cleaning also needed inside of reach-in freezer and under counter reach-in unit at drive through due to ice accumulation. -1- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leaking from hand washing sink on to floor. Repair. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 broken floor tiles in kitchen. Repair.
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 water pooling below kitchen hand sink (due to leak) and cleaning needed on flooring inside of walk-in cooler & walk-in freezer. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purse stored on ledge with foodservice equipment. Remove to designated area or office. -0- |