| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee observed handling dirty dish racks and then went to donning gloves to prepare foods without washing hands. Employees must wash hands after handling soiled utensils and before donning gloves to prepare food. CDI - Employee educated and he washed hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large amount of pans and other utensils that were stored as clean still had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans that had food residue on them were moved to ware washing area to be washed again. PIC also contact EcoLab to service machine to ensure its functioning properly. REPEAT
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Most TCS foods in sandwich cooler were 42-52F. Cooler is not closing properly and the sauce bottles are extremely close to the door which is probably raising the temperature once the doors are being opened during service. Also, the lettuce in the bottom of the sandwich cooler measured 49F. PIC stated employee had pulled it out earlier and it possibly warmed above 41F. TCS foods in cold holding must be 41F or less. CDI - Lettuce moved to walk-in cooler. Sauces that were in cooler bottom for more than 4 hours were discarded by the PIC. PIC agreed to not use cooler they rearrange how the sauce bottles are stored there and they verify that the foods hold in the cooler below 41F.
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 . |
|
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 1 bottle of salsa verde in sandwich cooler was labeled as being prepared on 8-30. Ensure TCS foods are used or discarded within 7 days of prep/opening the commercial package. CDI - PIC discarded salsa verde. 0 pts.
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
|
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 Employee portioned sauces into smaller bottles and put them straight in the sandwich cooler bottom at 48-54F. Use walk-in cooler to cool TCS foods after preparation or portioning. Do not cool TCS foods in coolers on the line. Also, do not tightly cover the pico and cabbages after preparation so they cool quickly. CDI - PIC moved sauce bottles to walk-in cooler to cool. PIC uncovered cabbage, red cabbage and pico.
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
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Most stacks of pans and containers that were stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. |
|
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. Repair sandwich cooler in front of cooking equipment so it doesn’t drip condensate onto the food. Equipment shall be maintained in good repair. 0 pts. |
|
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. Clean surfaces around cooking equipment. 0 pts. |