| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee fail to wash hands after cracking entire crate of raw shelled eggs. EHS discussed with PIC, food employee donned gloves without washing hands. CDI- PIC had employee remove gloves, wash hands properly prior to replacing. *REPEAT*
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands before donning gloves. See above comment. CDI- see above. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees fail to discard gloves during food prep on cookline. Food employees were observed wiping soiled gloves on cloths. CDI- EHS discussed with PIC, PIC had employees discard gloves, wash hands, and remove cloths.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon maintained above RTE foods in WIC. CDI- PIC adjusted storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods held in glass RIC temping above 41F due to ambient temp being above 41F. PIC stated that fridge temped at beginning of shift and employees have since continuously opened and closed unit. PIC removed all items from unit to be rapidly cooled due to being prepped within parameters. PIC stated that items would be placed on TPHC until unit is repaired or replaced. Observed grilled onions and peppers in flip top being held above 41F. CDI- PIC removed items to be cooled in prep unit. Observed boiled eggs and sliced ham/turkey mix being held above 41F in flip top. PIC added ice to items to be rapidly cooled due to being within parameters. *REPEAT*
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 two pans of sliced deli meats held without dates in flip top. PIC stated items were prepped on morning prior. CDI- PIC had date labels marked on containers. *REPEAT*
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 TCS foods held without dates label in units on cookline. CDI- PIC stated items held for more than 24hrs will be date marked moving forward. Ensure that TCS items held or intended to be held for more than 24hrs are date labeled to reflect 7-day parameters. *REPEAT*
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
|
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 salads prepped in house with tightly fitted lids at end of parameter, per the PIC. CDI- EHS discussed effective cooling methods with PIC, PIC had food employee remove item to rapidly cool in WIC before replacing.
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 . |
|
40
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with multiple weddings on hand prepping raw shelled eggs. CDI- see item #8 *REPEAT* |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloths on prep top. EHS discussed removing items to buckets with PIC. *REPEAT*. |
|
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 gaskets of cold holding units in disrepair at cook/prep line. Repair or replace. |
|
55
|
1
|
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. Clean walls in preparation areas where there is food splatter. Observed walls in Cook and prep areas with heavy residue and food accumulation. Increase cleaning frequency. *REPEAT* |