| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 washing hands for 5 seconds. CDI PIC instructed employee to wash his hands again.
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 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed multiple employees change gloves without washing their hands. CDI PIC had the employees stop and wash their hands and put on clean gloves.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed cook wash his hands and then pull up his pants and proceed to handle food. CDI PIC instructed cook to rewash his hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed 2 front handwashing sinks not reaching 100F. PIC will put in a work order.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a towel in the handwashing sink on the cook line. CDI Employee removed towel from sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front of kitchen handwashing sink. CDI PIC provided paper towels. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
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 pan of raw chicken touching a pan of blooming onions and above a pan of raw shrimp in the lowboy cooler. CDI PIC corrected the storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan Mac and cheese bags on the prep table above 41F. CDI PIC voluntarily discarded. Also observed portioned bags of noodles in prep top above 41F. PIC stated that they were put in the unit around 11 am. CDI Noodles were put in the WIC to cool down.
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 squeeze bottle of oil not labeled on prep top. CDI PIC labeled squeeze bottle. REPEAT |
|
40
|
0
|
Personal cleanliness |
Yes |
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 employee handling food with multiple bracelets and rings on. CDI PIC instructed employee to remove jewelry.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cook with no head covering or beard guard on. CDI Cook put a cap on and hairnet on beard. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scooper and bowl inside container of non tcs food in the prep top. CDI PIC moved items to the wash room. REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple clean metal trays stored as clean stacked wet. CDI PIC moved trays to the dish room. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the WIF door not self closing. PIC stated that this is why there is ice buildup on the fan. PIC will put in a work order for the door closer. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on prep table. CDI employee moved cell phone. |