| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack raw shell eggs on the grill and then proceed to touching RTE bread, lettuce, and tomatoes. CDI-EHS provided education, gloves were removed, hands were washed, and new gloves were donned.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee dumping trash from one trash can to another and proceed to touching squeeze bottles containing condiments. CDI-EHS shared observation with PIC and hands were washed, and bottle was sanitized.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee adjust trash bag on trash can, and proceed to don gloves for food prep. EHS stopped the employee and educated them on when to wash. The employee was not going to wash hands and continued to put on gloves. EHS instructed the employee that they must wash their hands first. Employee put the gloves in their mouth and then went to wash hands. CDI-Gloves from mouth were discarded and employee washed hands.
2-301.15 Only wash hands in handwashing sink. -PF Observed employee rinse hands off at hand wash sink and proceed to donning gloves. CDI-EHS stopped employee, provided education, and employee washed hands in a handsink. |
|
9
|
0
|
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 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 Observed employee touch a cooked, peeled potato with their bare hand. CDI-EHS provided education and the potato was voluntarily discarded by employee. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in food prep area or in women’s restroom. CDI-PIC provided paper towels at both sinks. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for items held on TPHC. Items held on time include TCS foods held in the prep tops, as well as sandwiches that are then distributed to food trucks. CDI-EHS provided a printed copy of template from Mecklenburg County Health Department |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled large sprayer. PIC stated it contained degreaser. CDI-PIC labeled toxic materials.
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed antacid stored over prep table and commingled with single-use spoons. CDI-Antacid was moved to a designated location to prevent contamination. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 a tightly sealed container of cooked eggs, a large quantity of cooked potatoes in a deep bin, and cooked peppers and onions in deep, tightly packed containers actively in the cooling process. CDI-When there was only 30 minutes left of the first cooling window, EHS recommended a change in cooling methods. PIC moved peppers and onions to sheet tray to quickly cool in the WIC and the potatoes were moved to sheet pans and placed in the WIF.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled shakers near the stovetop. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of fruit flies near salad flip top, near the sink, prep tables, and ice machine. Increase pest control. |
|
39
|
0
|
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 food stored directly on the floor of the WIF. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing hair restraints. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed moist in-use wiping clothes stored on top of prep tables and inside the hand sink. Observed a bucket that was labeled sanitizer but at a sanitizer concentration of 0 ppm. Employee stated that what was labeled as a sanitizer bucket is used to store dirty wiping clothes. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on handles on cooking equipment and making contact with unsanitized non-food contact surfaces. Observed knives stored on shelving that is not cleaned or sanitized on a regular basis. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed takeout single-use trays that were washed and placed on a shelf to dry for reuse. |
|
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 ripped gaskets on cooler drawer holding raw meat and fish. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 heavy build up of oils and grease on non-food contact surfaces of cooking equipment in kitchen. Recommend higher frequency and more thorough cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 abundance of food splash and debris on floors under prep tables, flip top coolers, and cooking equipment. Observed grease buildup on trim surrounding doors. Recommend higher frequency and more thorough cleaning. |
|
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 employee cellphone in contact with single-use articles. Employee drinks were stored on food prep surfaces. |