| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed McClane delivery personnel use cup to scoop ice and make a drink without washing there hands. CDI PIC corrected driver to cease action.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
0
|
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 employee drink from cup and put on gloves to continue food prep without washing hands. CDI directed to do a hand wash. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw country fried steak meat that was stored on top of chip bin. CDI item relocated. Repeat.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed serving spoons, ladles, tongs, and spatulas placed on the line and server area for lunch service with leftover food debris. CDI items moved from line sent to dish machine for cleaning. Observed ramekins and baking sheets that were stored with food debris and plastic containers with leftover sticker debris and stacked,. CDI items moved to dish machine. Repeat.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed shredded cheese, salsa, and Cole slaw that was stored on top of ice in front serving area and holding above 41F. CDi items moved for cooling and ice pulled out to allow pans to sit inside ice.
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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility bag cool and not open bags after cooling for 4 bags of queso and 16 bags of Alfredo sauce. CDI bags opened. FACILITY IS TEMPORARILY SUSPENDED FROM COOK/CHILL PROCESS AND BAGS SHOULD BE OPENED. Observed facility cooling ROP sautéed mushrooms and no information logged for bag temps or for cooling temperatures. Observed no X labeled on bag of mushrooms to indicate last bagged item as mentioned in newly updated HACCP plan. Verification required.
Checked for consistency of maintain logs for Cooling of bagged items were missing the following items for 18 of the past 31 days: no logs for the day observed, missing PM checks, missing complete cooling logs for bagged items, missing bagged temp for bagging process, and missing AM temps. |
|
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 penne pasta that was being cooled in ice bath. Penne pasta pulled and stored and covered for holding at 64F. Employee stated they checked product in ice bath. Second attempt employee pulled penne from bath stored and covered at 55F. Employee checked product the same way. CDI placed back in ice bath and reminded manager to follow up and verify cooling with employee.
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 . |
|
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 food employees that were handling and prepping food without a hair restraint. Observed waitstaff that portion dressing bake breads and handle other food items without wearing a hair restraint. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed serving containers, plastic containers, and bowls that were wet stacked. Repeat. |
|
49
|
1
|
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. Observed microwave, reach in drawers, interior of prep, and chip container with build up. Repeat. |
|
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 floors with cracked tiles and grouting missing and in need of repair. Repeat. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and personal cell phones stored on prep table with food and utensils and equipment. Employee had to be corrected more than once on storing personal drink on the prep table. Drink moved. |