| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed the dishwashing employee handling and spraying soiled dishes and then immediately start putting away clean dishes.
CDI - PIC intervened and corrected the employees actions. Contaminated dishes rewashed and proper handwashing reviewed with dishwashing employee. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple lids stored as clean on the racks above the dishwasher with food debris still on the food contact surfaces.
CDI - PIC placed in dirty dish pile to be W/R/S.
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 . |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P - Observed the cookline employee take off a precooked steak that was being reheated for hot holding with the thickest part of the food reading 130F.
CDI - Steak placed back on grill to reheat to a temperature over 135F. |
|
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 containers of tomatillo salsa and 6 containers of guacamole that were not cooling at a fast enough rate. Tomatillo salsa was observed at 45F at 11:45am and 45F at 12:25pm (prep time of 9:30am). Guacamole was observed at 49F at 11:45am and 48F at 12:25pm (prep time of 9:30am for ones in RIC and 10:30am for ones in WIC). Items were observed with tight fitting lids and guacamole had multiple layers of plastic wrap around the product, none of which promote rapid cooling/adequate air flow around the product.
CDI - Salsa containers moved to WIC with the lids removed. Guacamole containers placed in ice bath in the 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed one sanitizer bucket with a sanitizer concentration of <10ppm.
CDI - PIC changed solution which tested at 100ppm. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed a large scoop in the bin of corn in the cookline RIC with the handle in direct contact with the food.
CDI - PIC removed scoop. |
|
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 a large amount of the dishes on the drying racks to be wet nested. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed cases of single service to go containers and napkins stored directly on the floor in front of the office. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. - Observed the cardboard dumpster overflowing and a large amount of cardboard, boxes and garbage outside the dumpsters in the dumpsters enclosure.
- Dumpster lids observed opened at the time of the inspection. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 the floors beneath kitchen prep tables and beneath the dishwasher/3 compartment sink area to have an accumulation of food debris. REPEAT. |