| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and turn off faucet with bare hands, thus recontaminating hands. Observed PIC return to work station from outside and not wash hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands and used a barrier to turn off the faucet. EHS educated PIC on when to wash and PIC washed hands. -0- |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed PIC touch sautéed jalapeños and roasted chicken with barehands. -CDI- PIC voluntarily discarded contaminated parts of items. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10 |
|
10
|
1
|
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 cleaning rag and dirty utensils stored in handwashing sink near dish pit. -CDI- EHS educated PIC on proper use of handwashing sink and PIC removed items.
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at middle handwashing sink on the line. -CDI- PIC replenished soap supply.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed server trays stored in front of FOH handwashing sink. -CDI- PIC removed items. -1- |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed par cooked steak in sautéed station. -CDI- PIC voluntarily discarded. EHS educated PIC on need of prior approval before using a NCC process and provided documentation. PIC stated that he will not continue NCC process in the meantime. -0- |
|
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 beer cheese prepared last night at 46F. -CDI- PIC voluntarily discarded. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
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 in salad prep #1 at 45F. Observed American cheese, white American and provolone cheese between 42-46F in flat station. Observed Artichokes at 44F, butternut squash at 43F, parcooked steak at 46F, raw chicken at 42F and raw beef at 43F in sautéed station. Observed ambient air of sautéed station at 41F. Observed ranch at 42-43F at cold holding line near server station. -CDI- PIC voluntarily discarded RTE items and placed raw items in freezer to cool back down. EHS educated PIC on not stacking cheeses so high in prep units. **REPEAT** -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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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-/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 several containers of butternut squash in WIC with no date mark. Observed ham date marked 3/5 (discard 3/11) in WIC. Observed heavy cream and milk in RICs with no date marks. Observed boiled eggs in RIC dated 3/5 (discard 3/11). Observed canned artichokes date marked 3/3 (discard 3/9). Per PIC, milk and heavy cream were opened yesterday and butternut squash was prepared 3/8. -CDI- EHS educated PIC on counting prep day as day 1. PIC properly date marked milk, heavy cream and butternut squash and voluntarily discarded items past date mark. -1.5-
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 . |
|
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 prepared today such as cut lettuce, cut kale and cut cabbage cooling in WIC with lids and filled to the top. Observed beer cheese prepared last night above 41F. -CDI- PIC removed lids to facilitate rapid cooling and voluntarily discarded beer cheese. **REPEAT** -1-
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 . |