| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handle raw chicken breast and only change gloves then go to working with ready to eat foods. Ensure that hands are washed in between the changing of tasks.CDI- Employee washed hands after education was given by REHS.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee recontaminate their hands by turning the faucets with their bare hands. Observed an employee use cell phone and glove up to start food preparation without washing hands in between. CDI- Person in charge educated team members on proper hand washing. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign at the hand washing sink leading in the direction to the bar. CDI- A link to handwashing sign attached to the inspection. https://ehs.dph.ncdhhs.gov/docs/forms/HandwashSign-EngSpan-FINAL1.pdf |
|
16
|
0
|
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. For more information please visit: http://meck.co/FoodSafety 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 . Observed food debris and labels left attached to pans and plastic containers. CDI- Pans and plastic containers was moved to dish area to be washed, rinsed, and sanitized again. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
Observed a bulk container of lettuce attempting to cool inside of the walk in cooler. Lettuce did not drop in temperature in 30 minutes. Lettuce was placed in ice bath to rapidly cool down. In order to meet cooling time parameters, lettuce would have had to drop a total of 3.6F. Garlic oil also did not meet cooling. In 39 minutes, garlic oil dropped a total of 6 degrees. In order to meet cooling, garlic oil would have to drop a total of 21F.
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: 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 . |
|
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 several items inside of prep units above temperature threshold of 41F. See temperature chart. Foods in between 42-45F were moved to walk in cooler to be brought down in temperature. Foods above 45F that was not recently prepared was discarded during the inspection. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Lettuce was placed in a bulk container with the lid attached tightly causing the food to not cool at a fast enough rate. Lettuce was moved to ice bath to cool at a fast enough rate. |
|
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. Observed several metal pans wet stacked. Ensure that dishes and utensils are air dried before stacking. Recommended implementing methods such as pyramid stacking. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 to go containers stored open-ended during the inspection. Ensure that to go containers are stored inverted to prevent possible environmental contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed handle missing from walk in cooler door. |