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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Repeat- Observed employee drinks on shelf above bread baking area. CDI-thrown away |
|
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 pork stored above RTE foods. CDI-pork moved, uncovered washed celery discarded.
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 containers, lids, utensils with tape, tape residue, food still stuck to them. Do not overload trays/double stack trays going through dishmachine. Spot check items before stacking or air drying. Observed clean side drain board with food debris. CDI-items put back on dirty side
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meat fat/margarine (TCS) and salad not cooled to 41F or below before putting on line CDI-returned to WIC. Chicken in ice bath didn’t have ice touching bottom of pan-CDI-ice added. Meats on breading station and chicken in ice bath need to stay in back until opening, Chicken and cubed steak went back to WIC. TCS items >41F cooled back down after a bit. Walk in cooler cleaning procedure needs modification, hose is brought into WIC and spraying hot water to clean floor. Foods on top shelves <41F, foods bottom/middle shelves >41F. Condensation from chiller dripping onto floor. WIC heated up during process. No escalation of points due to SOP needing modification.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some food prep staff with watches. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Repeat-Observed wet containers/lids being wet stacked
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Repeat-Observed clean items being towel dried
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed rolling cart and air drying shelving dirty. |
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