| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P EHS observed food employee preparing raw pork products, change gloves without hand wash, and begin to prepare toast and handle other TCS items. EHS intervened, provided education, and instructed employee to wash hands. CDI - Food employee properly washed hands prior to returning to food preparation. (0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
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 160F as measured by a max/min thermometer.-P. EHS observed high temp dish machine not reaching 160F for sanitizing. EHS observed dish machine in use and advised to begin sanitizing after being washed in the three compartment sink. Facility has 40 seats. EHS observed dishes clean to sight and touch. PIC stated facility will wash and rinse dishes in dish machine and then sanitize in three compartment sink. PIC contacted repair technician for repairs. (1.5) 3 DAY VR.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed sliced tomatoes, cut lettuce, American cheese, and ham in flip top next to grill above 41F (see temp chart). PIC stated items are still cooling in flip top from being prepared this morning. PIC stated items were prepared at 7:00am. EHS advised PIC that these items have missed the four hour cooling window and provided education on cooling/cooling methods. CDI - PIC voluntarily discarded items. REPEAT. (1.5)
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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) EHS observed numerous boxes of hashbrowns in 6-door RI unit without proper date marks. PIC stated all boxes were made the night prior and should have a 7-day date mark on them. PIC verified prep date with prep list. CDI - PIC date marked all containers with proper dates. REPEAT. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 EHS observed American cheese, sliced tomatoes, cut lettuce, and ham actively cooling in open top make unit next to grill. EHS observed these items cooling since 7:00am per PIC. EHS advised against cooling in make units, especially open top units next to a large heat source such as the grill. EHS advised to cool TCS foods from ambient temperature in WIC prior to storing in make unit. CDI - PIC voluntarily discarded items. 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 |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed pans above three compartment sink stacked together wet. EHS advised to stagger pans and dishes to allow for adequate air drying prior to stacking for storage. (0) |
|
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. EHS observed torn gaskets on 6-door RI unit and single door RI. Repair. (0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee drinks and food stored co-mingled with food for service and not stored in designated area. CDI - PIC removed items from storage. (0) |