| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed one (1) food employee crack raw shell eggs bare handed before proceeding with remainder of food preparation task (plating cooked food, etc.) CDI - PIC directed employee to wash hand between food preparation tasks (I.E. cracking raw shell eggs and work with clean equipment.) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. - Observed high temp dish machine with a final temperature of 138.4F. CDI- PIC contacted maintenance to service machine; final temperature of high temperature dish machine was observed at 161.9F.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 Observed two (2) portions of TCS foods (sliced cheese in make table and chicken breasts in raw animal food RIC) above 41F. PIC confirmed that items had been opened and/or held in cold holding for greater than 4 hours. CDI - PIC voluntarily disposed of out of temperature TCS food.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed two (2) portions of TCS, non date mark exempt food (milk and chocolate milk in RIC 1) with no date marks. Per conversation with PIC, items had been opened the day prior. CDI - PIC attached date marks to recently opened TCS foods that had been held for greater than 24 hours.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 approximately three (3) flies at rear of kitchen. |
|
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 two (2) employees engaged in food tasks (plating and cooking food, etc.) with bracelets on wrists. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 two (2) knives stored at points of storage (between two cardboard packages at soda syrup shelf, on top of unopened country ham packages in WIC.) Place used utensils at ware washing area for cleaning once used and retain clean, unused utensils in clean dish storage. CDI - EHS rotated knives to ware washing area for corrective cleaning. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 buildup of food residue and debris under the shelving on the cookline. Observed approximately four (4) dishes (bins and bin lids) with stickers and labels on non food contact surfaces. Keep non-food contact surfaces clean and free of debris and buildup. Clean non food contact surfaces of utensils and containers prior to storing as clean. REPEAT. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster sliding doors left open. Keep the dumpster doors closed as required. CDI - EHS closed doors prior to returning to interior premises. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed one (1) bottle of water stored on a shelf in the RIC, directly above RTE food products. CDI - PIC rotated bottle to lower point in RIC to prevent potential contamination. |