| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. - Hand washing violations have occurred at 4 consecutive inspections indicating failure of active managerial control. - CDI - EHS discussed proper hand washing procedures with PIC. EHS recommends re-training all staff on proper hand washing procedures. See https://www.mecknc.gov/HealthDepartment/EnvironmentalHealth/EducationalInfo/Pages/handwashing.aspx for guidance on training. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - REPEAT - Observed food handling employee remove gloves, run hands under water without using soap to wash their hands, and turn off the faucet with bare hands before using a paper towel to dry their hands and put on new gloves. Soap must be used when washing hands. - CDI - Discussed proper hand washing procedure with PIC and employee. Employee removed gloves and washed hands properly before putting on new gloves. - NOTE: Risk control plan will be implemented if issue persists at next routine inspection. |
|
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. For more information please visit: http://meck.co/FoodSafety 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 . - Observed sticker residue on multiple dishes stacked clean. Remove sticker and sticker residue completely before running dishes through dish machine. - CDI - PIC moved dishes with sticker residue to 3 compartment sink to be scrubbed and ran through dish machine again. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 . - Observed smoked sausage holding at 120F. - CDI - Smoked sausage placed on grill and reheated to 165F. - NOTE: No point deduction due to all other items properly hot holding. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . - Observed sliced tomatoes, pooled eggs, corned beef, and deli turkey improperly cold holding (see temperature chart) in right deli prep unit. Bottom portion of unit observed over stocked. - CDI - PIC moved all items above 41F to walk in cooler to rapidly cool and removed unnecessary items from bottom portion of unit to allow for better air flow. |
|
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 of degreaser not labeled. - CDI - PIC labeled bottle of degreaser. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed multiple squeeze bottles of oil and water not labeled on cook line. - CDI - PIC labeled all squeeze bottles. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed flounder stored in undrained water. Store flounder with a barrier between the undrained water/ice or in drained water/ice. |
|
49
|
0.50
|
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 food residue and debris on outside and inside of multiple reach in coolers/freezers. Increase cleaning frequency to prevent buildup. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. - REPEAT - Clean dust from ceiling and other hard to reach surfaces (wires and metal hanger) near hood in kitchen. |