|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee touch trash can with gloved hand, take off gloves, and attempt to don new gloves without a hand wash. Observed an employee preparing raw pork bacon, take off gloves, go into walk in cooler and don new gloves without a hand wash. CDI- PIC had employees wash hands before donning new gloves.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed several employees turn off hand sink faucet with bare hands. CDI- PIC had employees rewash hands and turn off faucet with paper towel barrier. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no tag stored with container of raw oysters in walk in cooler. Observed shell stock tags stored not in chronological order with tags from September and October mixed with tags from may. CDI- PIC voluntarily discarded oysters with no tag and reorganized shell stock tags to be in chronological order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed left ice machine with black and pink buildup on the inside. CDI-PIC had employee dump ice and clean. |
|
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 Brussel sprouts cooling on sheet tray in walk in cooler at a rate of 0 degrees per minute. Proper cooling methods followed and still had one hour to cool to 41F. CDI- PIC moved Brussel sprouts to reach in freezer to promote faster cooling.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 several secondary containers of seasonings with no labels. Label all secondary containers. |
|
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 with not plain rings on during food preparation. CDI- PIC had employee remove rings. |
|
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 hood above high temp dish machine unable to be turned on. Hood is needed to prevent steam from building up in dish area and kitchen. Repair. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sticker residue on the non food contact part of metal containers. CDI- PIC separated containers with sticker residue and put in dish pit to be rewashed. |
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