| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
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 used gloved hand to handle raw chicken, change gloves, and then move to ready to eat cooked food. CDI - Employee was asked to remove gloves and wash hands. Employee conducted handwash using proper handwashing procedures. -0 points- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed rear handwashing sink with a maximum temperature of 85F. All other handwashing sinks had water temperature exceeding 100F. -0 points- |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw haddock stored above milk in reach in cooler. CDI - PIC corrected storage order.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef and ground pork stored behind raw ribeye steak in refrigerated drawer. CDI - PIC corrected storage order.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open Cambro of croutons on shelving in kitchen. CDI - Cover was provided -REPEAT- -1.5 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer with build up of food debris. Observed cooking pans with build up of encrusted deposits. Deli slicer was moved to three comp sink to be washed, rinsed, and sanitized. Cooking pans were discarded. -0 points-
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 cooked veggie chili cooling in ice bath at 12:55 with an initial temperature of 106F. Veggie chili began cooling process at 11:10AM. At 1:35 the temperature was at 96F. Veggie chili did not meet cooling parameter of 135F to 70F within 2 hours. CDI - Veggie chili was discarded. Cooling methods were discussed with PIC and alternate methods were discussed including using metal containers and reducing volume. -1.5 points0
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 . |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed kitchen cleaner stored above pickles on shelving. CDI - Kitchen cleaner was moved to chemical storage area.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of degreaser and sanitizer in kitchen and dining area without labeling. CDI - Spray bottles were labeled with name of contents. -REPEAT- -2 points- |
|
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 deep plastic container of veggie chili cooling in ice bath. Veggie chili did not meeting cooling parameters of 135F to 70F within two hours. CDI - Veggie chili was discarded and cooling methods were discussed with PIC.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed tortillas being stored in plastic grocery bag during preparation. PIC stated that tortillas are dipped in oil and sauce then placed in grocery bag during preparation. CDI - Tortillas were removed from grocery bag and placed in food safe Ziplock bag. PIC has been advised to use approved food contact surfaces. -0 points- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpsters missing drain plugs. -0 points- |