| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. - P. Observed food employee scratch hair with gloved hands and then proceed to food prep with out proper hand washing procedures. CDI - Employee coached, gloves discarded, hands washed and new gloves donned. -0- |
|
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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed container of raw beef patties stored over cooked chicken wings in the walk in cooler. No physical evidence of contamination observed. CDI - Food relocated for proper storage to prevent cross-contamination. -0- |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P. Observed grilled chicken strips with a final cook temperature of 152 F. CDI - Product transferred back to grill and cooked > 165 F. -1.5- |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods inside of prep top, lowboy and upright reach-in units holding temperatures above 41 F. Refer to temperature chart for details. Several items were found to be in cold holding since previous day. Upon further investigation, it was discovered that the lowboy unit across from the batter station is malfunctioning. EHS observed an ambient air temperature of 47 F inside lowboy unit. CDI - TCS foods held > 4 hours voluntarily discarded, all remaining foods transferred to walk-in cooler to quickly cool to 41 F. Staff instructed to discontinue use of refrigeration until repairs made. A compliance visit will be made to verify repair of unit. -3-
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. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed spray bottle containing sink and surface stored along with bottles of seasoning on shelving unit above prep station. CDI - Chemical agent relocated to designated storage area. -0- |
|
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. For more information, please visit: http://meck.co/FoodSafety 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. Observed large batches of lettuce, romaine and house mix cooling inside of plastic covered containers since 10:40 am. Also observed sliced tomatoes in plastic covered containers and large quantities of pastas on flat sheet pans stacked on top on speed rack, cooling in the walk-in cooler > 20 minutes with no degree change. This is not an efficient method for cooling products (see temp chart). CDI - Items divided into smaller portions, left vented and moved to walk-in freezer to achieve affective cooling towards < 41 F. -0.5- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged door at 1 of 3 lowboy units and split gasket/seal at protein upright reach-in unit. Repair. -0.5- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste cluttered around dumpster receptacles.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. -0- |
|
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 damaged floor tiles around drain grate at cook line. Repair.
REPEAT: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed underneath equipment on floor at cook line. Observed dust accumulating on ceiling ventilation system in kitchen. Keep clean. -0.5- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage stored with retail goods on shelving unit above prep sink. CDI - Beverage removed. -0- |