|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
*REPEAT* 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Food employee wash their hands and then turn off the faucet without using a barrier. *CDI - EHS informed employee on mistake and employee rewashed their hands properly. Using a paper towel as a barrier to turn off the faucet. *NOTE: No escalation of points deducted due to severity, food employee did not reengage in food prep, employee washed hands and then took out trash, returned and washed hands properly. observed multiple proper hand washes during inspection. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Sliced tomatoes cut and prepped around 8am this morning above 41F in WIC, see temp chart for details. *CDI - PIC voluntarily discarded item.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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- *Observed - Shredded lettuce, sliced cheese and sliced tomatoes above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items.
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 - Sliced tomatoes prepped this morning that missed the cooling parameters. Item was lidded with suran wrap possibly trapping hot air inside container with product. *CDI - PIC voluntarily discarded 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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
*REPEAT* 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - box of Philly steak stored on the floor in WIF. *CDI - PIC placed item onto shelf removing it from the floor. |
|
56
|
0
|
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 drink stored on prep table next to prep sink. *CDI - PIC removed employee drink from prep table. |
|