| 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 Observed food handler not wash their hands while changing tasks, food handler wearing gloves and then writing orders on a pad of paper, after using the same gloves handling greens and proceeding to place in bowl. Explained to the PIC the concern with handling a marker and cross contamination when also handling ready to eat foods (greens). CDI - PIC stated they will discontinue this practice and ensure food handlers are washing their hands prior to donning new gloves when writing orders and handling ready to eat foods with gloved hands or utilize tongs for the greens. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink by food prep sink soap in hand soap dispenser and no batteries. CDI- PIC changed batteries and provided soap. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut cherry tomatoes prepped at 726AM did not meet the cooling parameters, temped at 47F after 3PM. CDI - PIC voluntarily discarded the tomatoes.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad prep top in front of house area holding all TCS foods above 41F, see temperature chart. PIC stated that they just restocked the prep top cooler at 230PM. CDI - allowed PIC to utilize TPHC. Filled out TPHC form for the unit as they are having continued issued with this prep top cooler.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed different time labels on some of the greens bins. CDI - PIC stated that they have someone new and they placed the incorrect labeled. Allowed the PIC to correct as they just restocked the greens wall. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cut romaine, cut tomatoes, and cooked chicken tightly wrapped with plastic wrap or covered with lid. CDI- PIC removed lid or plastic wrap to allow food to cool properly. |
|
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 some food handlers without effective beard guards, Provide. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed prep top cooler (front line) with an ambient air temperature of 48F, Repair. Compliance visit required to ensure compliance |
|
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 interior of the prep top cooler (back prep) and gaskets accumulating food debris and residue. Clean and maintain. |