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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
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8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
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 employee wash hands and then turn off faucet without using a protective barrier. CDI - Employee was corrected through instruction and asked to rewash.
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 prepare food, use cash register, and then return to food preparation without conducting a handwash and glove change. CDI - Employee was corrected through instruction and asked to rewash hands.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee use gloved hand to open walk in cooler door, retrieve container of pickles, and then use gloved hand to portion pickles into another container. CDI - Employee was corrected through instruction, asked to rewash hands and change gloves, and pickles were discarded. Employee was also asked to use a utensil when portioning food. -2 points- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed employee take in-use bench scraper from prep line, use spray arm to rinse and remove food debris from scraper, then place bench scraper in drying rack with washed, rinsed, and sanitized equipment and utensils. CDI - Bench scraper was placed in wash sink so that it could be properly washed, rinsed, and sanitized. Proper cleaning procedures for equipment and utensils were discussed with PIC. -0 points-
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed covered and stacked metal pans of sliced tomatoes and shredded lettuce, that were prepared at 9:30AM, at a temperature of 46F at 2:40PM. Observed a covered metal pan of tuna salad, prepared at 12:00PM, cooling in walk in cooler. The temperature of Tuna Salad at 2:40PM was 46F. The temperature was then noted to be 45F at 3:20PM. CDI - Cooling parameters were violated for sliced tomatoes and shredded lettuce and items were discarded. Tuna salad was placed in ice bath inside walk in cooler to rapidly cool to 41F or less. Tuna salad was temped at 41F at 4:00PM Proper cooling procedures and methods were discussed with PIC. -1.5 points-
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
33
|
0
|
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 stacked and covered metal pans of shredded lettuce, sliced tomatoes, and tuna salad fail to meet proper cooling parameters. Proper cooling methods were discussed with PIC. -0 points-
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed employee using open trash can as a prep table to hold a sheet pan of bread. Employee was stopped and told to take sheet pan to actual prep table to continue preparation. -1 point- |
|
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 employees preparing food while wearing bracelets. -0 points- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed plastic colander in drying rack that was broken, cracked, and missing small portions of plastic. CDI - Item was discarded. -0 points- |
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