| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed multiple employee beverages stored on and above prep surfaces. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed three employees touch the paper towel dispenser with their freshly washed hands. Observed an employee use their bare hands to turn off the facet at the hand washing sink. CDI- Food employees were instructed to wash hands properly. |
|
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 no paper towels at the hand sink in the employee restroom. CDI- PIC replaced the paper towels.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC use hand washing sink to dump sanitizer bucket and refill. CDI- EHS provided education and PIC refilled sanitizer bucket in the back kitchen sink. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food stored in the lowboy on the line that were not covered. Items were not cooling. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pans with encrusted food debris. Observed multiple pans stacked with sticker residue touching the food contact surface of the pans. CDI- PIC moved items to dish area to be washed, rinsed, and sanitized. **REPEAT**
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 |
Yes
|
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 diced chicken, cooked chicken breast, cooked rice in the WIC that had been prepared the day prior and missed the window for cooling. CDI- PIC voluntarily discarded the items. **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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked sausage hot holding on the line at 115F. CDI- Food employees reheated the sausage to 167F.
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 |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, hard boiled eggs, potato salad, Cole slaw, shredded cheese, feta cheese, cottage cheese, sausage, raw salmon, raw steak, and shredded cheese in the salad prep unit holding temperatures above 41F. See temperature chart. CDI- PIC voluntarily discarded all products. **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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut tomatoes, house made ranch, spaghetti noddles with no date marks. CDI- PIC labeled items with yesterday’s date as they were all prepped yesterday as PIC asked employee who prepped the items. **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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Taziki sauce and cooked pasta with a date mark of 05/20. When EHS asked if food was prepared today, food employee stated no that it was brought to the line today. EHS informed PIC and food employees that the date must travel with the food from the day it was prepared, not the day it is put on the line. CDI-EHS provided education on proper date marking policies. Food was marked with original date as original container was in the back WIC.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a container of degreaser at the wait station with no label. CDI- PIC labeled the container of degreaser. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 items that missed cooling window stored in deep containers and covered with lids or plastic wrap. CDI- Education was provided and all items were voluntarily discarded. **REPEAT**
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff preparing salads (portioning out lettuce, adding toppings and dressing), portioning soups, toasting breads, and boxing to-go meals without the use of hair restraints. EHS advised PIC that when employees are engaged in food preparation that they should be utilizing a hair restraint. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
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 utensil with handle stored in a container of beans, flour, onion power. CDI- Utensil storage was corrected the scoop so that the handle was no longer in the product. **REPEAT** |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several stacks of metal pans that were stored as clean and stacked wet on the shelves. CDI- Items were relocated to dish to wash, rinse, and sanitize. **REPEAT** |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed the lowboy next to the standing reach in cooler and freezer leaking water during the inspection. *REPEAT* |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in the dumpster. Replace as soon as possible. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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 tiles on the cook line, at the wait station, in the dish pit and at the entrance of the WIF. Replace/repair as soon as possible. **REPEAT** |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
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 food in lowboy on prep line. Label a designated area for employee to store food or drinks, if allowed by the facility. **REPEAT**
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ac intakes in need to cleaning to prevent contamination in food prep areas. **REPEAT** |