| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed food employee drinking from a water bottle not properly protected in food prep areas. -CDI- EHS educated PIC on using containers that are properly protected and drinking in designated areas. -0- |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. Observed food employee wash hands a second time and start dry hands with a cloth towel. -CDI- EHS educated food employee on proper handwashing procedures and PIC properly rewashed hands and grabbed a paper towel.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee return to work station and begin to return to food prep. -CDI- EHS intervened and food employee washed hands. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink near dishpit. -CDI- PIC replenished paper towel supply. -0- |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at 0ppm. -CDI- PIC corrected concentration to 200ppm.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris and greasy residue on dishes stored as clean. Observed can opener with food debris. -CDI- PIC placed items in dishpit to be W/R/S. **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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 feta cheese date marked 3/23 (discard 3/29) in prep unit. Observed Italian sausage, beef, and regular sausage with no date marks in prep unit. Observed artichokes from a can in RIC with no date mark. Observed Alfredo sauce dated 5/7. Per PIC, Italian sausage, beef and regular sausage were opened 2 days ago and Alfredo sauce should be dated 4/7. And PIC unsure when artichokes were opened. -CDI- PIC discarded of items past date mark and artichokes and properly date marked other items. -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
|
0
|
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 pizza sauce cooling in lowboy in a plastic container with a lid on with no change in temperature after 69 minutes. -CDI- EHS educated PIC on cooling methods and PIC vented lid and placed items in RI unit to facilitate rapid cooling.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 garlic butter, regular butter, oil, Parmesan cheese, bbq sauce, buffalo sauce and ranch with no labels. -CDI- PIC properly labeled items. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at front handwashing sink. Repair. -0- |
|
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 food employee drinking in food prep area.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in RIC, RIF and prep unit. -CDI- PIC relocated items. -0- |