|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 Employee observed washing hands and using bare hands to handle faucet handles after washing. Employees must use a clean barrier, such as a paper towel, to turn off the faucet handles after hand washing to avoid re-contaminating hands. CDI - PIC educated on proper hand washing procedures. 0 pts.
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 . |
|
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 Ham (44-45F), tomato (47-50F), and mushrooms (45F) were above 41F in sandwich cooler top beside grill. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in freezer to rapidly cool. REPEAT
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)(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 Raw shell eggs held using TPHC had yesterday’s time on them (start time:11AM). Place accurate time label for TCS foods held using TPHC. CDI - PIC stated eggs began TPHC at 7AM so he changed the time. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottle of detergent observed on prep table and bottle of disinfectant observed on drain board of prep sink. Do not store toxic chemicals on prep tables, or in areas where they can potentially contaminate food, clean utensils, or single-use/single-service articles. CDI - PIC moved chemicals to chemical storage shelf. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee on grill was wearing a watch. Food employees must not wear jewelry on their hands or wrists. 0 pts. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer buckets measured 0 ppm chlorine. Wet wiping cloths must be stored in properly concentrated sanitizer when in between uses. CDI - PIC emptied buckets and refilled them with 50 ppm solution. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gasket is torn on sandwich cooler door beside the grill. Replace torn gasket. 0 pts. |
|