| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee washing dishes touch dirty dishes and then touch clean. CDI, educated the employee, had him wash his hands, and also had the contaminated clean dishes returned for more cleaning. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine with mold. Clean the ice machine more often to avoid buildup of residue. |
|
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 unsalted butter in the baking area sitting out at room temperature at 72 F. CDI product discarded. Consider placing this item on TPHC in the future if the butter needs to be softened for baking or use a smaller amount of butter at a time.
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 . |
|
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 sliced tomatoes from the breakfast TPHC time frame that had been returned back to the reach in refrigerator. All foods held on TPHC must be discarded at the end of the 4 hour window. Observed TPHC tags for the front line with the morning time frame. When the food is replaced for the next TPHC window, ensure the products are labeled with the discard time. CDI Tomatoes discarded and update time tickets provide for the items placed on the line for lunch. |
|
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. Observed squirt bottle of water with no label and a shaker of salt and pepper with no label. Ensure these items are labeled. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rubber spatulas in warm water at 120 F, the other 4 sets of items in water were above 135F. Ensure the items stored in hot water is at 135 F or greater. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal cups for fries stored stacked together and wet. Ensure items are allowed to air dry and add shelving if additional space is needed for air drying. CDI, items unstacked to be air dried. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Observed cords on two knives that were damaged. All other cords were in good repair. Ensure that the damaged cords are replaced when the knife delivery comes to replace and sharpen knives. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed an un-used cabinet with a lot of rodent feces. PIC advised that several weeks ago they had a rodent issue, but it’s resolved now. Clean the cabinet so that it’s free of debris. No other rodent signs observed in the kitchen. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Observed food residue and debris collecting under equipment in the kitchen area. Clean the floors with more detail more often. |