| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed an cookline employee wash their hands for less than 5 seconds.
CDI - EHS intervened and provided education on proper handwashing procedures. Employee rewashed hands for appropriate 15-20 seconds.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed a cookline employee use their gloved hand to handle raw chicken at the grill and then go to handle RTE buns and toppings without washing their hands during the glove change.
CDI - EHS intervened and provided education on when to wash hands when switching between raw and RTE items. Employee rewashed hands and chnaged gloves before going back to work at the grill.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a cookline employee not use a barrier to turn off the faucets and go to immediately don new gloves after washing their hands.
CDI - EHS provided education on proper handwashing procedures. Employee rewashed hands and used a barrier to turn off the faucet. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a can of whole peeled tomatoes to be heavily dented along the side of the can and was stored amongst wholesome cans. PIC stated the truck had just come in this morning and he has not had a chance to go through everything as they are down 2 people today and was needed at expo.
CDI - Dented can separated from wholesome cans and labeled “Do Not Use”. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of tomato bisque soup in the steamtable at a temperature of 109F. Cookline employee stated that they had only placed it in there at 11am.
CDI - Rapidly reheated to 165F+.
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 |
No
|
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 a container of cooked chicken breast to be held on TPHC on the ledge above the refrigerated drawers at the grill but was not time stamped with a start and discard time. Cookline employee stated cooking the chicken at 10:45-11am to be used for their lunch rush.
CDI - Chicken container time stamped. |
|
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 2 plastic containers of shredded lettuce to be cooling at a rate of 0.0 degrees/min in the WIC. Plastic container was observed to be tall, densely packed, and had a tight fitting lid on, all of which prevent the cold air from hitting the product and allowing it to cool properly.
- Observed a metal insert container of portioned raw chicken to be cooling at a rate of 0.0 degrees/min. The container was observed to be overfilled and densely packed, not allowing for cold air flow to hit the center of the container to properly cool down the product.
CDI - Two plastic containers of lettuce split into 4 containers and lids kept off. Portioned raw chicken was placed onto a sheet pan to allow for rapid cooling.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed spice/seasining shakers on the shelf above the expo window to not be labeled as to their contents. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floors to the WIC, specifically beneath the storage racks, to have accumulations of food/grime. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an opened employee cup of coffee to be stored on the expo table directly adjacent to clean dishes that are to be used for sauces.
CDI - Employee beverage moved to where it cannot contaminate equipment/utensils. |