| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. - P. Observed food handler wipe face with bare hands and transition into donning clean gloves without hand washing. CDI - Food handler coached and instructed to hand wash which resulted in compliance. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed multiple utensils at the 3rd-compartment sink basin in sanitizer solution recorded at 50 ppm quat. CDI - PIC instructed on manually making sanitizer. Low sanitizer solution drained and utensils W/R/S. Facility will contact CINTAS for repairs to dispenser. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer: https://youtu.be/y0SjmnabFaY. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding above 41 F. Refer to temperature observation chart. From discussion with PIC, many foods were transferred from the walk-in cooler to their respective units as early as 6 AM and several recently prepared. CDI - Recently prepped foods relocated to the walk-in cooler/freezer to cool down towards < 41 F, while remaining voluntary discarded by PIC. -3-
***Facility has had two consecutive repeat violations with full points for non-compliance. Next repeat will implement a risk control plan.
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 |
Yes
|
No |
REPEAT VIOLATION: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date marking for mixed greens which were prepared yesterday for family meal, according to the PIC. CDI - Allowed PIC to properly date mark food.
REPEAT VIOLATION: 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 no pull date for andouille sausage. CDI - PIC traced back to yesterday and allowed to add pull date. No demerits due to significant improvement noted from previous inspection. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 cheddar cheese, butter and whipped butter held on TPHC at expo counter without time stamps. CDI - Products voluntarily discarded. -1.5- |
|
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 recently cut mixed fruit cooling covered in plastic containers in the prep reach-in unit. CDI - PIC vented and transferred product the walk-in cooler to efficiently cool towards < 41 F. -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. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed and packaged foods stored on the floor in the walk-in freezer. Food distribution delivery received yesterday, per PIC. -1- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food handler prepping food without a hair restraint. -0- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth held in bucket with quat sanitizer concentration of 50 ppm at the coffee station. CDI - Sanitizer discarded and refreshed. -0.5- |