| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet thus decontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee at dish pit handle dirty dishes, then change gloves to start to handle clean dishes. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands.
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- Observed food employee use a cleaning cloth to wipe down counter with gloved hands and then return to food prep without changing gloves or washing hands. -CDI- EHS educated food employee on when to wash and food employee changed gloves and washed hands. -2- |
|
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 Mac and cheese sauce still at 72F after being in the cooling process for more than 2 hours. Observed roasted red peppers prepared more than 2 hours ago at 90F. Observed brisket between 45-50F prepared more than 6 hours ago. -CDI- PIC voluntarily discarded items. -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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep unit #2 above 41F. Refer to temperature chart. Observed ambient air of unit at 46F. Top of prep units are being held on time, but bottom half/drawers are not. Observed herb butter (containing unsalted butter) and Parmesan cheese being held on line above 41F. -CDI- PIC placed items in prep unit on temporary TPHC. PIC voluntarily discarded of items on the line. **3 DAY VERIFICATION REQUIRED** **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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed meatballs dated 5/15 (discard 5/21) and pork and buffalo chicken date marked 5/16 (discard 5/22). Per PIC, items had been pulled from freezer yesterday. -CDI- PIC properly date marked items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no written TPHC procedures. -CDI- EHS provided handout and assisted PIC with filling it out. -0-
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 for prep unit items being held on time. Per PIC, items had just been flipped about 15 min prior to EHS’ arrival. -CDI- PIC properly labeled items. -0- |
|
33
|
0.50
|
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 Mac cheese sauce that did not reach cooling parameters. Observed multiple items prepared today cooling with lids/wrapped up and stacked on top of each other, some in plastic containers, such as raw marinated chicken, housemade ranch (containing half and half), housemade Parmesan sauce (containing Parmesan cheese), guacamole and brisket. -CDI- EHS educated PIC on proper cooling methods and PIC discarded items past cooling parameters and removed lids/protective covering and separated items into metal containers in single layers. -0.5-
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. -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. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0- |