| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P / 2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF - Observed no signed employee health policy on site to demonstrate that all employees are informed. Posters are great reminders of symptoms and illnesses but employee health policy should include a signature of agreement that reporting expectations, exclusion/restriction, and return to work have been discussed. CDI - Provided PIC with Employee health policy.
For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
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 employee beverage stored on food preparation line. CDI - Beverage moved to designated area. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
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 Observed two food employees wash hands for less than 20 seconds. Ensure that hands are washed for at least 20 seconds to ensure adequate handwashing. CDI- Employees rewashed hands.
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 . |
|
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 cooked brisket stored under raw shrimp in walk in cooler. CDI - Brisket moved.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees leave station to grab items away from kitchen without changing gloves. When food employees leave stations to complete other task gloves must be removed and hands washed. CDI - Employee removed gloves and washed hands.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed food uncovered. After food is cooled it shall be covered.
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 knives, scooper, and measuring cups with visible food debris. CDI - Dished removed for re-washing.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine with mild build up. Clean as often as necessary or according to manufactures instructions to prevent build up. Manager will clean today.
4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P.- Observed food employee cleaning prep sink with disinfectant. Food shall only come in contact with surfaces that are cleaned and sanitized per the food code. Disinfectant shall not be used. CDI - Prep sink properly cleaned and sanitized.
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
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 . |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed carnita patties reheated for hot holding at 102-112F. After second attempt, product was reheated to 145-150F. Carnitas are cooked prior, portioned and cooled. If reheating for hot holding product must reach 165F prior to placing into hot holding. CDI - Carnitas reheated to 168F. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf - Observed food in TPHC and active use without time stamps. CDI - PIC was able to produce a time stamp.
3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf - Observed no monitoring to ensure foods are maintained at 70F or below. CDI - PIC is now aware of expectations.
3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P - Observed sauces that PIC was unaware if they were discarded within the 6 hour time frame. CDI - PIC discarded product. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed disinfectant cleaner bottle without a label. CDI - PIC labeled |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Observed lemons stored at consumer drink station with no protection. CDI - Items removed from display. |
|
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 food employees with watches and bracelets. Ensure al jewelry is removed when working actively with food. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed utensils stacked wet. Ensure staff separate utensils to allow for effective air drying. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Recycling receptacle is missing a drain plug.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed one door open at recycling receptacle. CDI - door closed. |