|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed food employee wash hands for approximately a total of 5-6 seconds and then turn off faucet hand without using a paper towel barrier to prevent contaminating hands.
CDI - EHS intervened and employee washed hands properly.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed food employee breading raw chicken, leave chicken breading station, don new gloves, and begin to work with fully cooked chicken and other ingredients at the salad prep station with no hand wash.
CDI - PIC had employee washed hands properly. |
|
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 multiple pans stored clean, with food debris present on the food contact surface.
CDI - Pans were removed to be properly washed, rinsed and sanitized.
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
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed ice bath made in prep unit due to unit not maintaining 41F. Sour cream, shredded cheddar, pico de gallo, spinach dip, & to-go portioned ranch cups stored above 41F.
Spinach dip was placed in the prep unit at 10 AM and was moved to the WIC to rapidly cool.
All other TCS food items above 41F were voluntarily discarded.
EHS 3-day verification visit required.
Cold Holding has been out of compliance on 3 consecutive inspections. If cold holding is out of compliance on the next inspection the facility will be placed on a risk control plan, which could lead to permit action.
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 . |
|
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 Manager preparing meals on cook line with no head covering. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed scoop handle in direct contact with cheese at salad prep station.
CDI - Handle was removed. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal and plastic insert containers/trays wet nested on the drying racks at the dishwashing/3 compartment sink area.
CDI - Pans were separated. |
|
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 shelving in meat WIC in need of cleaning. |
|