| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) Observed employee enter from outside and immediately touch clean pans, wiping cloths, and switch gloves to prep food items. Observed employee touching clothing on cook line and continue food prep without washing hands or changing gloves. Observed employee eating to test quality of cooled items and immediately engaged in food prep without washing hands or changing gloves. CDI - All hands washed and gloves changed. - 2 - |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed tomatoes stored over cooling Tofu in WIC. CDI - Storage order rearranged. - 0 -
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee enter from outside and immediately touch clean pans, wiping cloths, and switch gloves to prep food items. Observed employee touching clothing on cook line and continue food prep without washing hands or changing gloves. Observed employee eating to test quality of cooled items and immediately engaged in food prep without washing hands or changing gloves. CDI - All hands washed and gloves changed. |
|
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. For more information please visit: http://meck.co/FoodSafety 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 . Observed tofu cooling ambiently on speed rack at 76F. After 20 minutes, item showed 0F/ minute change. CDI - Tofu placed in WIC for rapid cooling. All other facility cooling was being done correctly. - 0 - |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed tofu hot holding in hot box at 125. Observed steak holding under heat lamp at 125. Observed TCS items holding in 2nd autosham reading 120F. CDI - all items reheated. - 1.5 - |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed kale, noodles, pasta, and various other TCS items in 2 prep coolers on front line reading 50F. Ambient temperature of units reading between 46-50F. CDI - Items placed on TPHC until coolers have been repaired. - 1.5 - |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 For more information please visit: http://meck.co/FoodSafety 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 . Observed turkey placed in prep unit for cooling. Observed tofu cooling ambiently at 76F and reflected a 0F change over 20 minutes. Observed sliced turkey cooling covered inside of walk in cooler. CDI - All items uncovered and rapidly cooling in walk in cooler. - 0.5 -
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed kale, noodles, pasta, and various other TCS items in 2 prep coolers on front line reading 50F. Each cooler holds 4 drawers worth of TCS food items for service. These coolers are essential to facility cold holding storage. A VR will occur no later than 7/24/2022 to ensure coolers have been repaired. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Observed customer bring non-service dog inside of restaurant. CDI - Dog was moved outside. - 0 - |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed all wiping cloth buckets reading less than 50 ppm QUAT sanitizer. CDI - All sani buckets refilled to proper concentration. - REPEAT - 0.5 - |
|
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 keys stored above facility food items and equipment throughout facility. CDI - Items moved. - 0 - |