| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
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 properly and then turn off faucet without using a barrier such as a paper towel and then begin putting on gloves to engage in food prep. *CDI - EHS educated employee on mistake, employee then rewashed hands properly.
*Observed - Employee engaged in food prep slicing tomatoes, drop a tomato slice on the floor, then change gloves without washing hands. *CDI - EHS educated employee on mistake. Employee washed hands properly then put on gloves. |
|
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- *Observed - Sliced tomatoes and cut lettuce above 41F in right make table, see temp chart. *CDI - PIC voluntarily discarded items. PIC placed new sliced tomatoes and cut lettuce into left make table.
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 |
*REPEAT* 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P- *Observed - Cooked sausage stored in HH units held on TPHC without timers set indicating start time of food item. *CDI - PIC started timers. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
*REPEAT* 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 - Squeeze bottles containing sauces without labels to easily identify contents within. |
|
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 kitchen area. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored directly on the floor behind front register. *CDI - PIC moved item to shelf in drive thru area. |
|
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. *Observed - Gaskets tearing on both standing RICs. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
*REPEAT* 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. *Observed - The inside of microwaves with debris build up in need of cleaning. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. *Observed - Small leak at handsink in drive thru area. |