| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P. Observed food employee use bare hands to sift through cooked lo mein. CDI - Employee educated and food voluntarily discarded. -2-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed bottom of small metal pans containing chopped vegetables stored on top of and coming into contact with foods stored inside of prep top. CDI - Food on top discarded and vegetables removed to reach-in unit below.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered container of flour at dry storage area. CDI - PIC covered flour with lid. -0- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed boiled eggs without date marking requirement inside reach-in unit. PIC stated that eggs were prepared yesterday. CDI - PIC date marked product. No points deducted due to significant improvement since previous inspection. -0-
For more information, please visit: http://meck.co/FoodSafety 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
|
0.50
|
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. For more information please visit: http://meck.co/FoodSafety 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. Observed TCS foods cooling covered inside reach-in units and inside walk-in cooler in shallow ice bath. Refer to temperature chart for details. Items were prepared an hour prior to inspection. CDI - Foods from reach-in units uncovered and relocated to walk-in cooler, ice bath remade. Products began to decrease towards < 41 F after 20 minutes. -0.5- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door left open. CDI - PIC closed door.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one dead pest on floor outside of meat walk-in cooler. CDI - PIC removed pest from facility. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of cooked lo mein stored on floor under hot holding steam table. CDI - Lo mein voluntarily discarded as food employee handled it with bare hands. -0- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on multiple knives and stainless steel whisk stored on magnetic wall mounts that also contained accumulation of food debris. CDI - Utensils relocated to dish pit to be W/R/S, magnetic wall mounts thoroughly W/R/S during inspection. -0.5- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stainless steel bowls, metal pans and plastic containers wet nesting at utensil shelving unit near dish pit area. CDI - Utensils separated to allow items to air dry. -1- |
|
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 food debris on prep top lid handles and between refrigeration units. Also observed food debris on non-food contact surfaces of food processor/chopper used for peppers. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT: 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 flooring inside walk-in freezer in need of cleaning. ***No points deducted due to significant improvement since previous inspection. -0- |