| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC knowledgeable about employee health policy however only policy available for reference was the poster in English. CDI- Spanish poster provided during inspection. Complete policy including return to work info emailed to PIC in English and Spanish.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed two hand sinks without handwashing sign. CDI- stickers provided. |
|
15
|
1.50
|
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. Observed employee crack raw shell egg and continue to handle clean utensil and plate food without changing gloves and washing hands. CDI- employee discarded gloves, washed hands and donned clean gloves before continuing. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed one pan of spaghetti with meatsauce 43F andone pan of cooked lentils, 45F in walk in cooler that were cooked yesterday. Observed pan of chicarrones in reach in cooler on line 47F cooked yesterday. CDI- all items were discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 Observed ham and cheese pastries in non refrigerated display case. This item must be maintained at 41F and below or 135F and above. CDI- discussed with PIC. One will be maintained in case for display purposes only and others will be kept in holding cabinet in kitchen in future. |
|
28
|
1
|
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 clear liquid in kitchen without label. Observed window cleaner in spray bottle behind display cases without label. CDI- bottles emptied or properly labeled. |
|
33
|
0.50
|
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 Observed mixed salad and container of shredded lettuce in top of prep unit prepared this morning at 48F. Cool first in walk in cooler before placing in prep unit to be held cold. CDI- placed in walk in cooler to rapidly cool. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.17 Wood may not be used as a food contact surface. Observed mortar and pestle made from raw unsealed wood. |
|
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 some cleaning needed of shelves across from cooking equipment and sides of cooking equipment, refrigeration units near cook line. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one lid missing from dumpster. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Some general cleaning needed of floors under equipment, ceililing and walls in kitchen. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed counter top fryers used for bakery items not installed under a hood system resulting in grease build up on wall behind fryers and shelves above fryer. |