| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health policy on site at the time of the inspection, just the posters on the walls.
CDI - EHS provided hard copy of new employee health policy at the time of the inspection.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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 a food employee touching his hat and face and ten go to immediately don a pair of gloves to go back to work without first washing their hands.
CDI - EHS intervened and had employee remove gloves, wash hands, and don a new pair of gloves. |
|
15
|
1.50
|
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 - Observed a metal insert container of raw chicken thighs stored directly on top of bulk containers of RTE sauces in the WIC.
CDI - PIC relocated raw chicken thighs to lower shelf in the WIC, next to other raw chicken products.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 an insert container of raw chicken breast stored in the opentop refrigerator adjacent to the fryers to be at 49F. REPEAT.
- Observed a bucket of mayo stored on the lower prep shelf across from the fryers at a temperature of 68F. Container label states “refrigerate after opening”.
CDI - PIC voluntarily discarded both the container of raw chicken and the bucket of mayo. RCP to be introduced (see general comments).
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 . |
|
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 individually portioned cups of buttermilk ranch cooling at a rate of 0.0 degrees/min in the WIC. Cups of ranch were observed stored in large plastic buss bins, stacked on top of one another, and with tight fitting lids on. All of these prevent cold air from circulating around the product.
CDI - PIC removed ranch cups from large plastic buss bins and placed on sheet pans to allow for rapid cooling.
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 . |
|
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 multiple shakers and large bulk storage bins of flour/breading to not be labeled as to their contents. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed multiple soiled wiping cloths throughout the facility stored directly on prep tables and other storage racks. REPEAT. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. - Observed a food employee remove a scoop used for the chicken breading bin from the dishwasher and use a wiping cloth to dry the utensil.
CDI - PIC placed scoop back into dirty sink basin of the 3 compartment sink to be W/R/S.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of cleaned insert containers to be wet nested on the clean dish storage rack at the 3 compartment sink area. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the wire storage rack above the chicken breading station to be covered in an accumulation of flour/food debris and grime. |