| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handling raw burger patties and begin to return to handle RTE burger patties without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed multiple food employees wipe hands on aprons and begin to return to food prep without washing hands. Observed food employee adjust hat and begin to return to food prep without washing hands. -CDI- EHS educated all on when to wash and food employees washed hands. **REPEAT** -2- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee engaging in food prep with torn gloves. Observed food employee handle raw meat and return to handle RTE items without changing gloves. Observed food employee adjust hat and begin to return to food prep without washing hands. Observed multiple food employees wipe gloved hands on aprons and being to return to food prep without changing gloves. -CDI- EHS educated food employees on discarding gloves once a task is complete or annytime they are damaged and soiled and food employees discarded gloves and put on a fresh pair of gloves. -0- |
|
16
|
0
|
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 food debris on metal containers stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-
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 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 sliced cheese prepared more than four hours ago between 43-48F. -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 in cold drawers between 46-50F. Observed ambient air at 50F. Observed items at make like/prep unit between 41-49F. Observed raw burger patties at burger station above 41F. Refer to temperature chart. -CDI- PIC moved items prepared less than 4 hours ago to WIC to cool back down and voluntarily discarded all other items. PIC stated that breaker switch was flipped off in cold drawer units. By end of inspection, EHS observed ambient air at 38F. **REPEAT** -3-
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cheese prepared today that did not meet cooling parameters. Items were found cooling in sealed plastic wrapped stacked on top of each other. Observed sliced tomatoes prepared today cooling in WIC in densely packed plastic containers with lids stacked on top of each other that would not have met cooling parameters without EHS’ intervention. -CDI- EHS educated PIC on proper cooling methods, PIC voluntarily discarded items that did not meet cooling parameters and removed lids and unstacked tomatoes and placed in WIF to rapidly cool down. -0-
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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
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 bracelet. **REPEAT** -0.5- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0 and 50ppm quaternary sanitizer concentration. -CDI- PIC replenished sanitizer supply to 200ppm. -0- |
|
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 dark microbial growth on NFCS of drink machines at consumer self-serve area. Observed top of dish machine with dust/debris buildup. Increased and more thorough cleaning frequency recommended. -0- |