| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 food employee wash hands for less than 20 seconds. Per food employee, water was too hot. -CDI- EHS educated food employee on proper handwashing procedures and food employee rewashed hands. -0-
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 . |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed hot water at handsink at BOH near dish pit at 125F. **10 DAY VERIFICATION REQUIRED**
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed PIC dump drinks in handsink at FOH. -CDI- EHS educated PIC on usage of handsink and PIC cleaned sink. **REPEAT** -1-
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink at FOH. -CDI- EHS provided PIC with handwashing signage in Spanish. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food containers sitting out on counter on TPHC with no protective coverings. -0- |
|
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 gallina soup cooling for more than 2 hours at 101F. -CDI- PIC voluntarily discarded items. **REPEAT** -3-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicharrones hot holding between 123-144F. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5-
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed milk at FOH in small display cooler at 51F. Observed crema, cheese and salsa verde above 41F in sliding display cooler above 41F. Observed ambient air of unit at 39F. Observed shredded mozzarella cheese in prep unit above 41F. Observed shredded mozzarella cheese and other items in 3 door RIC above 41F. Observed ambient air of 3 door RIC at 48F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F and placed other items from RIC to WIC. At end of inspection, ambient air observed at 38F. PIC to not fill up unit as much to facilitate better air flow. **REPEAT** -3-
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 . |
|
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 spray bottle in dishpit area with no label. Per PIC, contents were sanitizer. -CDI- PIC properly labeled items. -0- |
|
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- Observed beef soup cooling at ambient air in a container with a lid with another container stacked on top of it. Observed gallina soup cooling at aMainer air for more than 2 hours that did not meet cooling parameters. Observed beans cooling at ambient air at 74F that had been cooling for more than an hour. Observed rice cooling at ambient air in large container for more than an hour at a low rate. Refer to temperature chart. -CDI- EHS educated PIC on proper cooling methods and PIC unstacked containers and removed lids and placed beans in WIC to facilitate rapid cooling. **REPEAT** -1-
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean cutting boards stored near handsink where they were exposed to splash. -CDI- PIC placed items at dishpit to be W/R/S and will relocate items until he can add additional protection. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves, no longer smooth and easily cleanable. -CDI- PIC voluntarily discarded items. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle stored in container with raw unwashed potatoes. -CDI- PIC relocated items. -0- |