| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed 2x food employees turn water faucets off with their bare hands after hand washing. CDI - Proper handwashing procedures reviewed with employees and hands re-washed. -2- |
|
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 evidence of hand washing sink being used to dump ice. CDI - Discussion with PIC took place concerning handwashing sink uses and no other purposes besides handwashing were observed afterwards. -0- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance on hot holding with exception of cooked pork and turkey sausage in hot box holding below 135 F. Refer to temperature chart. PIC stated items had been put into hot holding at 6:00 AM. CDI - PIC voluntarily discarded sausage. -0-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed large quantities of sliced ham, sliced turkey and pork sausage in the walk-in cooler holding above 41 F. Refer to temperature chart. PIC advised that the items had not been used for today’s services and had been inside the WIC since the previous day. CDI - PIC voluntarily discarded items. -3-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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. For more information on date marking please visit: http://meck.co/FoodSafety. Observed diced ham and tomatoes being held past 7 days (11/8-11/14) in prep cooler. CDI - Foods voluntarily discarded by PIC. -0- |
|
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 large quantities of TCS foods all cooling wrapped in plastic/covered with lids in the walk-in cooler. Refer to temperature chart. CDI - Products placed into smaller containers, left vented and transferred to walk-in freezer to achieve effective cooling rate towards 41 F within 4 hours. -0.5-
For more information please visit: http://meck.co/FoodSafety 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. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
REPEAT: 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed dented canned good stored with intact products at can rack. CDI - PIC transferred dented product to office.***No points deducted to due improvement observed. -0- |
|
40
|
0
|
Personal cleanliness |
No |
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 line cook wearing dangling bracelet while preparing foods. -0- |
|
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 soiled wiping cloth being stored on prep table surfaces. CDI - Wiping cloth removed. -0- |
|
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 ice building up around walk-in freezer ventilation and condenser fans emitting a loud rattling noise. Repair. -0- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT: 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 accumulation of food residues on non-food contact surfaces of boiler hot holding area above cook line. -0.5- |