| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.15 Only wash hands in handwashing sink. -Pf- Observed on food employee wash hands at prep sink. -CDI- EHS educated food employee on where to wash and food employee washed hands at appropriate sink.
2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use disposable paper towels or similar clean barriers when touching faucet handles to avoid recontaminating hands. -P- Observed two food employees wash hands for less than 20 seconds and not use a barrier to turn off the faucet, and one did not use soap. -CDI- EHS educated both on proper handwashing techniques and both properly rewashed hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . **REPEAT** -4-
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P-/2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee leave out back door, lock door, remove gloves and begin to put on a clean pair of gloves without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink. -CDI- PIC replenished paper towel supply. **REPEAT** -2- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed food employee begin to use thermometer without cleaning before use and begin to store thermometer without cleaning after use. -CDI- EHS intervened, educated food employee on cleaning thermometer before and after use and food employee properly cleaned thermometer. -0-
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside of ice machine. Increased and more thorough cleaning frequency recommended. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed refried beans cooling for more than 2 hours above 70F. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT**
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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)./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 no date marks on frozen cooked foods, milk, half and half and items in prep unit such as mozzarella cheese and queso fresco. Observed housemade salsas at FOH in sliding display cooler with no date marks. Observed items improperly marked with month “12”, per PIC, month should have been 2. Per PIC, items with no date marks had been prepared in last 1-2 days. -CDI- PIC properly date marked items. **REPEAT** -1.5-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 spray bottle with no label. -CDI- PIC properly labeled items. -0- |
|
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 refried beans that missed cooling parameter. Items were found cooling in large container, densely packed, with no active stirring and with a lid. Observed pupusas and carnitas cooling densely packed containers in WIC with lids. Observed birria meat cooling in ice bath in densely packed container. -CDI- EHS educated PIC on proper cooling methods and lids were removed and items separated into smaller containers to facilitate rapid cooling. Items that had missed cooling parameter were voluntarily discarded. **REPEAT** -1-
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 |
No |
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 engaging in food prep with bracelet. **REPEAT** -1- |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths in container with no chlorine and one less than 50 ppm. -CDI- PIC corrected sanitizer concentration to 50ppm. **REPEAT** -1-
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor. -CDI- PIC relocated container. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tong handle stored in raw chicken, touching chicken. Observed scoops stored on top of rice used to scoop rice out with no handles. -CDI- EHS educated PIC on using items with handles and ensuring handles are not touching food. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking and some standing water in clean pots. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout. -0- |
|
49
|
0.50
|
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 shelving in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- **OBSERVED SOME IMPROVEMENT WITH CLEANLINESS** |