| 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 Observed one (1) food employee use barehand to place loose pat of butter back into butter bin in sauté prep top. CDI - EHS donned gloves, removed bare hand contacted food item, and reviewed bare hand contact and RTE food expectations with PIC.
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 |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) recently shocked oyster tray (prepared for family meal, according to PIC) stored over Caesar salad dressings and black truffle mushrooms in pizza prep unit. CDI - EHS rotated oyster tray to being above other family meal oyster trays in prep unit. EHS provided PIC with WIC and reach in unit storage order guides.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) TCS food item in WIC (baby greens), date marked for 09/02, at a temperature of 47F. All other items in WIC were properly cold holding, actively cooling, or non TCS (bread, pancetta, etc.) CDI - PIC voluntarily disposed of out of temperature food item.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple more than five (5) sauces in WIC (herb ricotta, pizza sauces, etc.) date marked for more than 7 days prior (08/30, 08/29, respectively). PIC stated that facility procedure is to thaw food items, namely sauces and stocks, and to mark them with thaw dates afterwards. EHS observed tray with thaw date (‘Pull: 09/05’) holding several sauces within WIC. CDI - EHS attached thaw dates to incorrectly date marked, thawed food items.
PIC shall verify that individual thawed items receive thaw marks OR that items are kept on properly datemarked tray.
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
|
0.50
|
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 three (3) TCS food items (cooked onions in pizza prep top, ricotta stuffed squash blossoms in sauté prep unit, and ricotta cheese on speed rack adjacent to door in WIC) cooling at insufficient rates. CDI - PIC and EHS rotated slowly cooling food items to walk in freezer to improve cooling rate. Properly placed cooling items (boiled potatoes in WIC 2 speed rack, sauce ice bath, etc.) were observed cooling effectively. EHS provided cooling charts for ambient and 2 step cooling TCS foods.
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 . |
|
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 two (2) trays of frozen sauces on walk in cooler floor. Elevate food items to prevent potential contamination. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed four (4) food employees, including PIC, engaged in food prep without effective hair restraints. |
|
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 two (2) TCS foods (mozzarella in pizza prep top, pasta in pasta freezer drawer) with serving utensils without handles (metal scoop, plastic cup, respectively.) CDI - PIC donned gloves and removed improperly stored utensils. |
|
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 cardboard dumpster with no drain plug in place. Contact landlord and/or waste management company to replace missing drain plug. |