| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF. A designated person in charge was not present at 7:30 am when food was being prepared. A PIC arrived later in the inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed a staff person place gloves on her hands without washing her hands prior to scooping ice and obtaining utensils for a resident. CDI. Advised the PIC to instruct employees to wash their hand before changing gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
•3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed an opened bag of raw chicken stored above a frozen soup product in the freezer. Once the commercial package has been opened. Raw chicken, meat, and fish products must be stored below ready to eat products and by final cooking temperature/species. |
|
18
|
1.50
|
Proper cooling time and 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 45F. -P Observed a chopped sausage product in the walkin refrigerator prepared on 1/26/17. The product was 58 F. CDI . Product discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked ham at 90 F in the Mountain view dining room. The product's pan was stored halfway off the hot holding surface. Observed ground ham at 120 F. Observed non-shell intact pasteurized eggs in the Azalea Dining room at 90 F. All products had been in the area less than 30 minutes and were in the process of being served. Note: Hot plate surface was only at 90 F. Verification required. Have maintenance check all hot holding equipment in each dining room. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the salad bar holding chopped egg at 58, salad mix at 48, and chopped turkey at 47. Salad bar was installed 2 months ago. Before the equipment can be used, it must be approved by the Health Department. Email the specification documents for the equipment to stephen.graham@mecklenburgcountync.gov. CDI, products discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed green buckets with a cleaning solution that was not labeled. CDI Buckets labeled. |
|
31
|
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 chopped sausage at 58 F in the walkin refrigerator in a deep/covered pan. CDI Product discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Effectiveness-Hair Restraints - C
Observed servers in dining areas preparing beverages and scooping ice. Servers in addition to the kitchen staff need to comply with jewelry and hair restraint requirements. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean cooking equipment stored with a scrub brush and a bulk container of soap. CDI items rewashed. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed forks, spoons, and knives in the Employee Cafe stored so that they can become contaminated. Store the single service items in an upright container so that the handles are only exposed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in the small refrigerator near the fryers with rusted shelving. Observed a damaged gasket in the cafe refrigerator. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed a small amount of dust on a Walk in Refrigerators fans.
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed a personal jacket and purse stored with soda' s in the cafe. Store all staff belongings in a designated area away from food and equipment. |