| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
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 Employee observed handling raw hamburgers and then went to handling tray of ham with same pair of gloves and without washing hands. Employees must wash hands when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee educated on cross-contamination and when to wash hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee handled raw hamburgers with gloved hands and used same pair of gloves to put tray of ham in microwave. Employees must discard gloves when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee educated on when to wash hands and gloves use and he discarded gloves and washed hands. 0 pts. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles had heavy buildup on them. Clean soda nozzles more frequently. CDI - PIC washed nozzles during inspection. 0 pts. |
|
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 Cartons of milk in reach-in cooler measured 62F. Shredded cheese in reach-in cooler measured 73F. TCS foods must be maintained at 41F or less. CDI - Milk and shredded cheese discarded. Cooler door for milk cooler needs to be repaired before it is used. It does not close. PIC will use walk-in cooler to store milk until the door is repaired.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Lettuce, tomatoes and shredded cheese held using TPHC had no time label on them. PIC stated they were just removed from the walk-in cooler but the tomatoes measured 73F. Ensure TCS foods held using TPHC start when the food is 41F or below, and ensure employees place the time label corresponding to when they removed the food from temperature control. CDI - PIC placed TPHC labels on lettuce and shredded cheese. Tomatoes discarded. REPEAT |
|
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 Cut tomatoes that were prepared around 10AM were cooling with lids on containers and they were stacked on top of each other. Leave cooling TCS foods loosely covered or uncovered. Do not stack cooling TCS foods on top of each other. CDI - PIC removed lids and spread them out on shelf to facilitate quicker cooling. 0 pts.
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 |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Walk-in freezer door does not close properly. Reach-in cooler’s door does not fully close and can’t hold temp because the door doesn’t close. Shelves in walk-in cooler are rusted. Repair/replace listed equipment. // 4-502.11(A) Maintain utensils in good repair. Replace plastic pans that are cracking and no longer easily cleanable. 0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment was out of Quat sanitizer today so they were using bleach and water solution to sanitize dishes. Establishment did not have chlorine test strips. CDI - PIC given chlorine test strips to use until the quat sanitizer comes on the truck. 0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. Heavy buildup on shelves throughout, sides/exteriors of equipment throughout have buildup on them, etc. Establishment needs to clean these areas more frequently. REPEAT |
|
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. Buildup on walls in drive thru area. Buildup on floors underneath equipment. Clean floors, walls and ceilings more frequently. REPEAT |