| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed PIC and 2 food employees drinking from an open cup in food prep areas. -CDI- EHS educated PIC on the use of closed beverage containers and PIC had drinks discarded. |
|
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 PIC and food employee wash hand without using a barrier to turn off faucet. -CDI- EHS educated PIC on when to wash and PIC and food employee properly rewashed hands. -0- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC clean thermometer in hand washing sink. -CDI- EHS educated PIC on proper use of hand washing sink.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can in front of hand washing sink behind the rare butcher. -CDI- PIC removed trash can. -1- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw octopus stored under raw beef, raw scallops stored over RTE rice cakes, and raw beef stored over raw squid at stand alone RIC behind Taco. -CDI- PIC corrected storage order. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed partially cooked bacon using a non continuous cooking process without prior approval. -CDI- PIC voluntarily discarded bacon and will no longer use a NCC process. -0- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed roasted mushrooms and cooked asparagus hot holding in steam box below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1.5-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed milks in RIC at coffee shop above 41F. Observed raw bacon, sliced pepperjack, cheese, American and white American cheese above 41F in prep unit/RIC at front line at HC burger company. Observed raw chicken, beef, pork and crab above 41F in lowboy for crispy patty. Refer to temperature chart. -CDI- PIC moved milks to WIC to cool down. PIC voluntarily discarded cheeses and bacon. PIC moved other raw meats to WIC to cool down. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 milks in RIC at coffee shop opened yesterday with no dates. Observed cut melon in freezer of coffee shop with no date. Observed house made s sanjong sauce throughout facility date marked 7/7. Observed housemade pickles throughout facility date marked 6/30. Observed miso paste and cooked chicken in in WIC # 1 with no date. Observed cooked beef, 2 containers of whole milk, 1 container of half and half and pasta in WIC # 2 with no date. Observed pico de gallo dated 8/23, but prepared yesterday, 8/22. Observed chicken prepared 8/16 at stand alone RIC behind Taco. -CDI- PIC properly date marked milks and cut melon at coffee shop as items were prepared yesterday. PIC voluntarily discarded of housemade s sanjong sauce, housemade pickles, miso pastes, cooked chickens, pico de gallo, cooked beef and milks in WIC #2. PIC properly date marked pasta which was prepared Saturday. -1.5-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed PIC using ROP without labeling with production time and date. -1- **3DAY VERIFICATION REQUIRED** |
|
32
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf- Observed PIC doing a hot pickling process without a variance. -CDI- PIC voluntarily discarded pickles and will start using a cold pickling process. -0-
For more information on how to request a variance please visit: http://meck.co/FoodSafety |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 yeast, baking soda, vegetable oil, and soy sauce with no labels. -CDI- PIC labeled these items. -0- |
|
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 fruit flies in some areas. -0- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 3 food employees with wrist watches. -0- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed wood pellets in waste area. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles in dry storage areas. Per PIC, maintenance is coming to put in an exhaust system to pull the hot air out. -0- |
|
56
|
0.50
|
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 employee drinks on prep tables throughout. Observed speaker stored over clean dishes in dish pit area. -CDI- PIC removed items. -0.5- |