| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Employee pour drinks from cleaned tables into handsink. *CDI - EHS educated Employee on issue and proper uses of handsinks.
6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - No soap available at handsink next to prep sinks. PIC stated dispenser is broken and they are not currently using this handsink. *CDI - PIC provided soap to handsink. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Breaded Raw Chicken Tenders stored in metal containers above Tub of Ice Cream in Standing RIF. *CDI - PIC corrected storage order.
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 |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Degreaser being used in place of chlorine sanitizer at Dish Machine. *CDI - PIC removed Degreaser container and replaced it with sanitizer container. After 3-4 cycles chlorine sanitizer tested at 100ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Grilled Onions, Diced Chicken, Grilled Peppers, Diced Steak, Diced Tomatoes, Portioned Rice and Shredded Cheddar Cheese above 41F in Right Flip Top Unit. *CDI - PIC voluntarily discarded items.
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 |
No
|
Yes |
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 - Penne Pasta cooked yesterday without date marking after being portioned. *CDI - PIC date marked item.
*Observed - Sliced Swiss Cheese, Sliced Cheddar Cheese and Sliced American Cheese date marked (10/13 - 10/19). Chef stated that item was replaced this morning but container and label were the same. *CDI - PIC replaced container and corrected date marking.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 - Penne Pasta cooked yesterday without date marking after being portioned. *CDI - PIC date marked item.
*Observed - Sliced Swiss Cheese, Sliced Cheddar Cheese and Sliced American Cheese date marked (10/13 - 10/19). Chef stated that item was replaced this morning but container and label were the same. *CDI - PIC replaced container and corrected date marking.
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)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Salad Bar utilizing TPHC without time or date labeled or logged. *CDI - PIC Labeled items with date and start time on Laminated Daily TPHC Log.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- *Observed - Salad Bar items that were to be discarded at 3:15 PM still available for customers at 4:15 PM. *CDI - PIC instructed employees to discard items and began to do so. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
*REPEAT* 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 - Penne Pasta cooling in Left Flip Top Unit Cold Hold Drawers after being portioned at 49F. PIC moved portioned bags of Penne Pasta to the WIC to improve the cooling rate. Items temped at 45F in WIC after 60min. *CDI - PIC opened bags of portioned Pasta to improve airflow and cooling rate.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed - Conveyer Belt of Dish Machine facing the wrong direction leaving Dish Machine inoperable. *CDI - PIC corrected the direction of the conveyer belt allowing dish machine to operate properly. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Cracked and Damaged Tiles in Dish Area leaving floor not smooth and easily cleanable. After dish machine is drained the water begins to pool near floor drain. |
|
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 Jacket stored directly on top of Parchment paper used for food on dry storage shelf right of Standing RIC. Parchment paper was voluntarily discarded. |