| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the paper towels dispenser at the hand wash sink in the dishwashing area to be empty at the time of the inspection.
CDI - PIC replaced paper towels. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed 3 containers of raw chicken to be stored on a shelf in the WIC directly above insert containers of raw steaks and raw hamburgers, REPEAT.
CDI - Storage order rearranged so that raw chicken was below raw beef products.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed 3 containers of Mac & cheese sauce, a container of buffalo chicken dip to be reheating in the tabletop steamtable adjacent the stovetop at a rate of <.2 degrees/min. Temperature change of less than 10F was observed over the course of 30 mins in the steamtable and it was determined that the items would not reach 165F at its current rate within the required 2 hour reheating window.
CDI - All items moved to pots and placed onto the stovetop to rapidly reheat to 165F+. |
|
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 2 insert containers of shredded lettuce to be cooling at a rate of <.5 degrees/min in the WIC. Both containers were observed with lids on and stacked on top of one another, restricting the cold air flow from properly cooling down the product.
CDI - Containers unstacked and lids removed to facilitate rapid cooling.
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 3 insert containers of seasonings to be stored on the cookline cutting board that were not labeled as to their contents. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a metal insert container of cilantro stored directly inside a large insert container of spring mix with the bottom of the metal insert container touching the spring mix. REPEAT. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed the cookline chef to be wearing a watch while engaged in food prep/service. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal insert containers that were wet nested on the clean dish storage rack in the dishwashing area. REPEAT. |
|
56
|
0
|
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 and employee beverage to be stored directly on the cook line cutting board at the time of the inspection.
CDI - Beverage moved to a lower shelf away from food/utensils. |