| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dish washer handle soiled dishes and then put away clean dishes without washing her hands. CDI PIC educated employee and she washed her hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink in the employee bathroom. CDI PIC provided soap. |
|
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 cooked beef that began cooling at 10:30 am still at 131F at 1:00 pm. CDI PIC voluntarily 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 fried pork skin with meat on them in the case below 135F. PIC stated that it was put in the case at 8 am this morning. EHS educated PIC and he voluntarily 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce, sliced tomatoes, and shredded cheese dated 10/20/24 in the prep top unit above 41F. Also observed ham in the bottom of the unit at 51F. PIC stated that the ham was sliced in the last hour. CDI PIC voluntarily discarded the lettuce, tomatoes and cheese. PIC put the sliced ham in the WIC to cool down.
Also observed large containers of marinated meat , shredded lettuce, and shredded cheese in the reach in cooler above 41F. PIC stated that it was prepped in the last hour. EHS advised PIC to use the WIC to cool down Prepped TCS foods. CDI PIC moved meats to WIC.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 3 large pans of marinated chicken that was prepped today with yesterdays date on it. EHS observed employee marinating chicken. CDI PIC corrected date mark.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 cooked beef cooling in an enlarge deep covered pot. Also observed 3 enlarge containers of raw marinated chicken and beef cooling in the Reach in cooler. EHS educated PIC on proper cooling methods. CDI PIC discarded cooked beef and put the raw marinated meats in the WIC to cool down.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles of oil not labeled. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scooper stored on top of ice machine unprotected. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean multiuse glasses stored in the Reach in freezer commingled with raw meat. CDI EHS educated PIC and he had glasses washed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the prep unit not holding tcs foods at 41F or below. The ambient air is 51F. CDI mechanic arrived during the inspection and cleaned the coils and the temperature starting dropping. The ambient air is down to 40F.
Also observed the handwashing sink in the employee bathroom is detached from the wall. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed dish washer not rinsing dishes before sanitizing them. CDI EHS explained to employee that when she is actively washing dishes all 3 compartments must be set up. Employee rewashing the pans that were not rinsed. |