| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee fail to wash hands prior to working with food and clean equipment on cookline. CDI- PIC had food employee properly wash hands.
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employee change tasks from working with utensils for raw food, cooked food, single use articles, all without washing hands. CDI- EHS discussed with PIC, PIC had food employee cease tasks and wash hands.
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 prior to donning gloves to work with exposed food and to-go orders. CDI- PIC had food employee discard gloves prior to washing hands and replacing. |
|
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 food employees cutting RTE broccoli without using gloves or cutting surface other than bare hands, food employee handling Krab sticks without gloves use. CDI- PIC voluntarily discarded broccoli due to item not being used for a cooking process on today. Krab sticks were put on grill and reheated to 135F. EHS discussed potential for contamination and PIC had food employee wash hands before returning to task.
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 |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed food employee wipe off cutting knife on damp cloth being used to wipe off bare hands, knife stored between two unclean prep units. CDI- PIC had food employee remove items to be w/r/s and removed cloth.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed low 2-door reach-in with an ambient temp of 47F being used to store TCS foods. CDI- PIC removed items to rapidly cool due to being within parameters. *REPEAT* VERIFICATION REQUIRED on or before 3/22 to assess cold holding units.
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 . |
|
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 3 bottles without labeling holding unknown chemical. CDI- PIC had label marked on spray bottles. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed broccoli being actively cut prior to being washed. Avocado being held in prep unit washed with stickers still intact. CDI- Avocados removed to be washed, see item #9. |
|
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 scoop handle stored directly in container of raw chicken. CDI- PIC removed. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on cold holding units on cookline. *REPEAT* |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 prep shelves, side of cold holding units, hood vent wall in need of cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Cleaning needed under and behind equipment on cookline. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Provide required lighting intensity. Observed lighting needing to be increased in walk-in cooler.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee storing phone directly above box of cut broccoli during active prep on shelf. CDI- PIC had employee remove item to designated area. |