| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
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. Observed two employee beverages stored on prep sink where lettuce and peppers were being stored. Store closed employee beverages in a designate location to prevent contamination. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed employee remove gloves, touch their face and brush hair out of their face, begin to don new gloves for food preparation without a hand wash. CDI-EHS educated employee on when to wash and employee properly washed hands.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P 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 .
Observed employee wash hands and turn faucet off without a drying and using a barrier to turn faucet off. Hands were recontaminated by handling soiled faucet handles with bare hands after hand wash. CDI-EHS educated employee on how to properly wash hands and employee correctly washed hands. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed berries stored over RTE feta, cheddar, and Parmesan cheeses in WIC. Store unwashed produce below RTE foods. |
|
20
|
1.50
|
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. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed chicken salad that was prepared before 8am at 51F at 3:07. Pulled chicken was cooked and cooled overnight. Chicken salad should have cooled to 41F within 4 hours. CDI-PIC voluntarily discarded chicken salad that did not cool to 41F within 4 hours. |
|
22
|
0
|
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: 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cut lettuce stored out at room temperature since 12:00pm at 65F and 67F. CDI-PIC voluntarily discarded lettuce that was above 41F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed high moisture mozzarella from 9/23. CDI-PIC voluntarily discarded RTE TCS food that was held for more than 7 days. Points not escalated due to improvement from previous inspection. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 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 . Observed chicken salad that missed cooling window, tightly covered in a deep container in reachin unit. CDI-PIC voluntarily discarded chicken salad that did not quickly cool. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food without hair restraints. Observed one employee preparing food without a beard guard. Ensure hair restraints are being used to prevent contamination. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a different hand sink from previous inspection unable to turn off hot water. PIC stated a work order was placed and should be completed next week. Points not escalated because it is a different hand sink from previous inspection |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed three employee cell phones stored over cooked bacon and another employee cell phone stored on prep table directly beside pulled chicken. Store items in a way that prevents contamination. |