| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed uncovered beverage stored on top of microwave and another beverage stored on counter where food prep occurs. CDI- beverages discarded or relocated. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed box of moldy lemons in reach in cooler. PIC was aware and was waiting to return to vendor for credit. Recommend to keep separate from product in use. CDI- sign placed on lemons to not use/for return. |
|
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 raw shell eggs stored in grill drawers above pasteurized liquid eggs. CDI- items relocated. Observed raw shrimp stored over package
of deli turkey and pre-cooked sausages in walk in cooler. CDI- items relocated.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed asparagus stored over container of salsa in walk in cooler. CDI- relocated.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing gloves crack raw shell eggs and then move to handle bread for toast without changing gloves. CDI- discussed proper glove changing procedure with employee who then also discarded gloves, washed hands and donned clean gloves. |
|
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. Observed tomato slicer with food debris. CDI- placed at dish area to be rewashed.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked breakfast potatoes under heat lamp at100F. CDI- potatoes reheated to above 165F. Recommend to place in steam table to maintain 135F and above or use TPHC.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed green chilis, sliced ham, goat cheese and several other items in units on line without dates. Observed date marking procedures not being followed for freezing and thawing of foods. Verification required to review overall date marking procedures.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed andouille sausage, ground sausage, gumbo, corn, ham, lobster, crawfish and other foods in units on line with date labels exceeding 7 days. CDI- all products discarded.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed liquid pasteurized eggs and egg whites next to grill that were being held on time without a time label. CDI- time label added. |
|
37
|
1
|
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.
Observed working container of powdered sugar and large container of flour unlabeled. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed milk containers in server coolers being reused to store ice tea. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed backflow preventer at canwash not rated for continuous use with hose and spray nozzle attached. CDI- spray
nozzle disconnected. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed broken light fixture in walk in cooler resulting in lighting less than 10ft candles. |