| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC was hands and turn the faucets off with his bare hands. Ensure that team members are using a barrier to prevent recontamination of their hands. CDI- REHS educated PIC with proper procedures. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
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
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap at handwashing sink on the main line. CDI- PIC provided soap at hand washing sink.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed hand washing sink being used to clean thermometer. CDI- REHS explained to PIC handwashing sink may only be used for hand washing only. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
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, plastic, and metal containers. Ice scoop holder has visible debris left attached. Ice scoop and holder were moved to dish area. CDI- Pans, plastic, and metal containers was moved to dish area to be washed, rinsed, and sanitized again.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chemical dish machine not sanitizing while team member was actively washing dishes. Reading of 0 ppm recorded with chlorine test strip. Carolina chemical company was called and arrived while REHS was typing inspection and fixed dish machine to sanitize.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed spaghetti and lettuce inside of the walk in cooler only drop a total of 3F in 42 mins. In order to meet cooling Spaghetti had to drop a total of 5F.
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 |
Yes
|
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
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety
Observed lettuce in a bulk container with the lid attached tightly causing the food to not cool at a fast enough rate. Lettuce was vented to allow cooling to occur at a faster rate. Spaghetti was wrapped in the cooling process causing the plastic bags storing the food to hold heat. Due to this issue spaghetti was cooling slowly due to methods used. CDI- REHS recommended using the freezer or venting packages of spaghetti. |
|
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.
Multiple oils, and bulk flour placed in secondary container not labeled. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread inside of walk in freezer stored on the ground. Ensure that foods are at least 6 inches off the ground. CDI- Moved by PIC. |
|
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 an employee with peeling potatoes without hair restraint present. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in between prep station and wall. CDI- Knife moved to dish area.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle making direct contact with food on salad prep station. CDI- Removed by PIC. |
|
44
|
0
|
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 |
No |
Yes
|
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. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Walls below dish machine need additional cleaning. Recommend a higher cleaning frequency. |