| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at bathroom handwashing sink closest to door. -CDI- PIC replenished soap supply. -0- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce (carrots, zucchini, celery, etc) stored over RTE bread in WIC. -CDI- PIC corrected storage order. **REPEAT** -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup in ice machine. Increased cleaning frequency recommended. -0- |
|
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 egg salad, sliced tomatoes, caramelized onions and hummus above 41F in main prep unit/RIC below prep unit. Observed housemade garlic aioli above 41F. Observed Sicilian meat above 41F in RIC below sandwich prep. Observed Sicilian meat above 41F in WIC. Refer to temperature chart. -CDI- PIC voluntarily discarded egg salad, hummus, caramelized onions, and housemade garlic aioli . PIC placed sliced Sicilian meat and tomatoes in freezer to rapidly cool as items had been prepared today. **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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 egg salad dated 9/29 (discard 10/5), slaw dated 10/2 (discard 10/8), and garlic in oil dated 9/27 (discard 10/3).
Observed sliced tomatoes with no date, per PIC items were prepared 10/7, sliced turkey and ham with no date, per PIC, items were prepared 10/5, sliced Sicilian meat with no date, per PIC items were prepared 10/5, house pickled veggies with no date, per PIC items were prepared 10/7, and heavy cream with no date. -CDI- PIC properly date marked items. PIC voluntarily discarded of items past date mark and heavy cream as PIC was unsure when item was opened. **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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. PIC unsure of contents of spray bottle. -CDI- PIC voluntarily discarded. -0-
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed disinfectant cleaners stored over RTE foods in dry storage area. -CDI- PIC removed. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 bottles of oil and water on cook line with no label. -0- |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employees with no head coverings or beard guards.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee with a bracelet and another with a wrist watch. **REPEAT** -0.5- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee washing dishes with a temperature of 93F. -CDI- Food employee corrected water temperature to 128F. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep unit. -CDI- Food employee removed item. -0- |