| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed PIC touch faucet handles to turn off water after washing hands.-CDI- PIC was educated by EHS; hands rewashed.
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 (E) Wash hands after handling soiled equipment or utensils. -P |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P-Observed unwashed mushrooms being sliced on top of a piece of cardboard that came from the same box the mushrooms were being stored in.-CDI- PIC was notified and food employee was educated. The box and section of the cardboard were thrown in the trash. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed in the FOH (Flip-top) prep line area marinara, shredded cheese, sliced pepperoni, sliced italian sausage and sliced tomatoes above 41F and past 4 hour time limit. Observed under the prep line ( reach-in cooler) ricotta cheese, cooked artichoke, mozzarella, Anchovies, pepperoni, ground beef meatballs, italian sausage above 41F and past the 4 hour time limit. Equipment not holding tempertures.-CDI-PIC voluntairly discarded food items. VR for 3 days.
Observed in cooling drawers cooked chicken wings, cooked chicken tender, and shredded lettuce above 41F.PIC expressed that the coolers had just been cleaned -CDI-PIC relocated items in the WIC.
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 a varieity of TCS food items with no date marking/or wrong date mark.-CDI-PIC voluntairly discarded some food items and other food containers were properly dated.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of raw chicken being stored on a sheet pan on the floor in the WIC -CDI-PIC was notified and placed food items on a shelf 6 inches off the floor and in proper storage order. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed a food employee prepping unwashed mushroom by slicing them and placing them in a plastic container that was going to be stored in the WIC unwashed.-CDI- PIC and food employee educated and mushrooms were washed. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop w/ no handle ( had broken off) submerged into the Molina.- CDI-PIC took scoop out and replaced it with a working handle w/ scoop above the food.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food utensils in FOH being stored throughout service on a wiping cloth.-CDI-PIC removed wiping cloth and rewashed utensils. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed in BOH a single service aluminum pan being used continuously as a clean utensil to prep and warm food in the oven throughout service. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed reach-in cooler under the flip-top prep line w/ ambient temperature of 44F. PIC placed some food items on ice on the prep line until equipment is fixed. |
|
56
|
0.50
|
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 employee food being stored along side food items in WIC and reach-in cooler under flip-top. -CDI-PIC relocated food items in proper area. |