| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF- *Observed - Employee wash hands in 3 Compartment sink. *CDI - PIC educated employee on proper use of handsinks for handwashing.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- *Observed - Same employee prepare to don single use gloves after handling raw quail without conducting a handwash first. *CDI - EHS informed PIC of issue and PIC instructed and educated employee to wash hands after handling raw products. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Large Plastic Bucket stored in basin of handsink. *CDI -PIC removed item from handsink.
6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - No soap available at main kitchen handsink. *CDI - PIC provided soap. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Container of Sliced Raw Beef stored on shelf above RTE Rice Noodles in WIC. *CDI - PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Rusted Screw in top interior of Ice Machine. |
|
20
|
0
|
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 - 2 Large Metal Pots of Beef Broth from the same batch cooked yesterday above 41F in WIC. *CDI - PIC voluntarily discarded items.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
*REPEAT* 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 - 2 Large Metal Pots of Beef Broth from the same batch cooked yesterday above 41F in WIC. *CDI - PIC voluntarily discarded items.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
*REPEAT* 6-202.15 Protect outer openings of establishment from insect or rodent entry. *Observed - Back Door unable to fully close with air gaps allowing the possible entry of pests.
6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Crawling Pest in kitchen. *CDI - PIC removed pest. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Multiple Cloth towels stored in one bucket of soap(according to PIC) at server station. Please store wiping cloths in properly concentrated sanitizer in between uses. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. *Observed - Baseboards missing and/or damaged throughout prep area of kitchen. |