| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee pick up utensil from floor and proceed to don clean gloves with out a proper hand wash. CDI - Employee educated and washed hands. -2- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no disposable towels available at front end hand washing sink. CDI - Employee replenished station with hand towels. -0- |
|
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 container holding lettuce at prep top which had reddish-brown spots and appeared wilted. CDI - Product voluntarily discarded by PIC. -0- |
|
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 multiple frying pans and utensils stored as clean at lower reach-in drawer but soiled with heavy food debris/residue. CDI - Equipment relocated for cleaning.
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 plastic spoon stored on top of cracked egg shells used to stir ready-to-eat chili. CDI - EHS immediately intervened and educated food employee. Utensil removed to be W/R/S, new clean spoon procured to stir and chili reheated > 165 F.
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160 F as measured by an max/min thermometer. - P. Observed dish machine only reach 152 F after two runs. CDI - Employee reset and drained dish machine. Cycle ran and reached final rinse temperatures of 160 degrees F. -1.5-
For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: 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. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS foods such as cheese, diced ham, hashbrowns and sliced tomatoes cold holding between 43-51 degrees F. Items transferred from the walk-in cooler to prep top at 6:59 AM, according to PIC. CDI - PIC transferred out of temp foods to the walk in cooler/freezer for rapid cooling. -3-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed 3 of 3 in use sanitizer buckets with high chlorine solution of over 200 ppm chlorine. CDI - Associate discarded buckets and refilled with adequate concentration < 200 PPM. -1- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed 3 knives stored between top and sliding portion of flip top unit. This surface is not cleaned every 4 hours. Do not store utensils here. -0- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-903.11(A)(C) Store single-use and single-service articles 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 boxes of single service cups stored on the floor of dry storage area. -0.5- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed broken gaskets on doors of reach-in unit. Replace gaskets. -1- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 cleaning needed inside refrigeration units (ice build-up around vents and prep top) and on refrigeration door gaskets, surrounding coffee mugs station, on and behind hot holding equipment and inside of cabinets to remove dirt and debris. -1- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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 hard to reach areas of floors in need of cleaning including underneath equipment and between equipment. -0.5- |