|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed opened pack of cigarettes stored next to cans in dry storage area. PIC removed pack of cigarettes. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee that did not wash hands after changing gloves from using register and when leaving kitchen to serve food and return back to don new gloves. CDI-EHS provided education and hands were washed.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee that did not wash hands when setting sanitized equipment to dry after washing soiled dishes. CDI-EHS provided education and hands were washed. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked chicken, sliced provolone, and cooked shrimp above 41F in prep top unit next to grill, ambient air of lowboy section was at 46F, parm cheese above 41F in larger flip top due to being over stacked in ice. All other items in unit were 41F below, but facility was using ice to cold hold shredded cheese on top unit. EHS spoke with PIC to ensure equipment can work as intended without the overusing ice to cold hold items in unit. CDI-PIC voluntarily discarded all TCS items. VR within 3 days to check for cold holding of prep top. REPEAT.
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 |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed one bottle of employee medication next to steamwell. CDI-PIC removed medication. |
|
40
|
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. Observed employee wearing smart watch while handling food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying containers with paper towels. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed reused tzatziki containers and lids for corn salsa. Ensure all plastic containers are designed for multi-use and are NSF. REPEAT. |
|