| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. -Observed employee drink without lid stored on prep table next to grill. -CDI- Employee moved cup to designated storage area below food and food-contact surfaces. |
|
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 food employee wash hands and re-contaminate hands by using bare hands to turn off faucet. -CDI- Food employee correctly re-washed hands by using paper towel as barrier to turn off faucet. |
|
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 towel dispensing from paper towel dispenser at handwashing sink in kitchen. -CDI- PIC placed paper towel roll above dispenser. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shell eggs stored above RTE noodles in lowboy unit 1. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed multiple dishes stored as clean with visible food debris on their food-contact surface. -CDI- PIC placed dishes back into sink pit to be properly re-washed.
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 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed cooked pork cooling from last night in lowboy 2 not reach cooling parameters. Cooked pork was at 45F, cooling in a plastic container tightly covered with a lid. -CDI- PIC voluntarily discarded the item.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed red curry and tom kha hot holding on stovetop at 130F. Items were originally cooked on stove at 11am. -CDI- PIC decided to begin holding tom kha and red curry on TPHC, to be discarded at 3pm if cooked at 11am. PIC stated the red curry and tom kha would be added to their TPHC procedures.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in lowboy 1, flip top 1, lowboy 3, and flip top 3 above 41F. Ambient temperature of both units was above 41F. PIC moved items that were out of temperature for less than 4 hours to a functioning cold holding unit (WIC or lowboy 2). PIC voluntarily discarded items that were above 41F for more than 4 hours (cooked noodles, cooked chicken wings, raw shell eggs, cooked shrimp, cooked tofu, raw sausage).
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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
- Observed multiple items in lowboy units held for over 24 hours without a date mark (cooked duck, cooked chicken wings, cooked pork belly). -CDI- PIC knew when items were cooked and correctly added date marks.
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 cooked rice in low boy 3 with a date mark over the 7-day timeframe (discard date of 10/7). -CDI- PIC voluntarily discarded the items.
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
|
0.50
|
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 cooked pork cooling too slowly in lowboy 2 in a large plastic container, tightly covered with a lid. Cooked pork did not reach cooling parameters. -CDI- PIC voluntarily discarded the item.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed multiple pans wet stacked, stored as clean. -CDI- PIC separated pans and placed in dish sink for proper re-washing. |