| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
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 food employee handle soiled linen then proceed to food preparation without removing gloves and washing hands. Observed 2 employees turn faucet off with hands and not use barrier after washing. CDI, employee washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a food employee rinsing towel at handwashing sink. CDI by instruction. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled linen with gloves then use same gloves for food preparation. CDI, employee removed gloves and washed hands.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed unwashed produce stored over RTE food in walk in cooler. Observed raw pork stored over squash in tall reach in and cooked potatoes sorted on box of raw shell eggs in walk in cooler. Observed raw shell eggs stored over pork in flip top prep refrigerator. CDI, foods relocated for proper storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 sweet potato cooling in deep container at 113 degrees F at 2:34. At 2:54 sweet potato was at 112 degrees F. CDI, sweet potato transferred to shallow uncovered container to rapidly coo..
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
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed meatloaf held on grill at 126 degrees F. CDI, meat loaf reheated to 182 degrees F. 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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut Tomatoe, cut lettuce and house made dressing cold held between 43-45 degrees F. CDI, items prepared recently relocated to WIC to rapidly cool and dressing voluntarily discarded. Vr to follow up on salad cooler as refrigerator had ambient air temperature of 43 degrees F./
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 . |
|
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 sweet potato cooling in deep container at 113 degrees F at 2:34. At 2:54 sweet potato was at 112 degrees F. CDI, sweet potato transferred to shallow uncovered container to rapidly coo..
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 2 dead cockroaches on floor in dry storage room.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open for duration of inspection . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food and chicken boxes stored on ground in WIF |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 on floor under equipment and hard to reach areas. Observed soiled linen stored on ground near grill in back of kitchen. |