| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
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 food employee using hand sink as a dump sink. -CDI- EHS educated food employee on proper use of hand sink. -0- |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. -P- Observed tomatoes cut up prior day that were above 41F. -CDI- PIC voluntarily discarded items.
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed fries prepared prior day above 41F. -CDI- PIC voluntarily discarded items. -0-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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- Observed items at sauteed station above 41F. Observed fresh garlic and oil mixture being held out on counter out of temperature control at 78F. -CDI- PIC voluntarily discarded items. **REPEAT** -3- **TOP OF UNIT BEING HELD ON TPHC, COLD DRAWERS OF UNIT ARE NOT** **ITS BEING ISSUED FOR REPEATED VIOLATION OF SAME UNIT**
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 |
Yes
|
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 no time stamp on items being held on time at prep unit. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1.5- |
|
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- Observed sliced tomatoes and fries prepared prior day that were still above 41F. Sliced tomatoes were found cooling in cold drawers in containers filled to the top with lids and fries were cooling in closed individual plastic bags stacked on top of each other. -CDI- EHS educated PIC on proper cooling methods and 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 . |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed items thawing under running water at 78F.
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw tuna thawing that was not removed from ROP environment. -CDI- EHS educated PIC on proper thawing methods. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of bread stored on floor in WIC. -0- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -CDI- Food employee put on protective head covering.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch. -0- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
Yes |
3-302.15 Wash fruits and vegetables prior to use. Observed sticker on avocados. When EHS asked PIC if avocados had been washed, PIC stated that they had not been washed. Ensure to wash avocados and remove stickers prior to use. -0- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed items being held on TPHC at sautéed station due to unit not properly functioning. Unit has not been in proper repair for the last 3-4 inspections. Repair or replace. **REPEAT** -1- |
|
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 dust buildup on vents of ice machines. Increased and more thorough cleaning frequency recommended. -0- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed some hand sinks that did not have waste bins. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Remove Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed two ice machines no longer in use. Remove. -0- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on prep table. **REPEAT** -0.5- |