| 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 employee wash hands and use clean hands to turn off faucet. CDI: PIC demonstrated good active managerial control by instructing employee to re-wash hands and use paper towel as a barrier method without EHS intervention. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee exit through the back door of kitchen while wearing gloves and re-enter with gloves and proceed to attempt to handle food without changing gloves and washing hands in between tasks. CDI: Employee discarded gloves, washed hands and donned new gloves before returning to handle food. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of soft shell crabs and fried chicken being held at 48F in walk in cooler. CDI: PIC voluntarily discarded items. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed a container of fried chicken being stored on counter next to fryer and a container of individually portioned containers of yum yum sauce being stored on front counter. Both items were being held on TPHC without a time marked to indicate when the 4 hour period has elapsed. CDI: Employee marked both items as they were both placed on TPHC at 11am. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cans of paint and a can of WD-40 being stored on dry storage shelf above bags of produce. CDI: PIC relocated paint and WD-40. |
|
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 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 . Observed a container of raw tuna tightly wrapped in plastic cooling in reach in cooler and not drop in temperature after 51 minutes. CDI: PIC removed plastic cover and placed item in walk in freezer to rapidly cool. REPEAT. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flying insects in kitchen. Contact pest control service provider to address issue. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
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 scoops being stored in containers of sushi vinegar, tempura flakes and tempura powder in which scoop handles were all resting in food. CDI: PIC removed scoops from all containers.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed accumulation of soil and residue in hot water used for holding in use utensils on grill. CDI: PIC removed container of water and returned to be W/R/S. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a bag of tools being stored on dry storage shelf amongst food items. CDI: PIC relocated bag of tools away from food. REPEAT. |