| 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 Observed dish washer working between clean and dirty dishes without washing their hands. Hands should be properly washed after handling dirty dishes CDI- Food employee was instructed to wash their hands between handling clean dishes. -0- |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored on top of ready to eat sausage in the walk in cooler. CDI- storage order was corrected. **REPEAT** **Points reduced to half due to improvement** -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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. Observed a very large amount of dishes stored as clean with visible stickers, food residue and sticker residue present. Observed these dishes stacked so that sticker residue is touching the food contact surface. CDI- Items were taken to dish. -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: 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 . |
|
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 raw pork sausages cooked to 145F. CDI- Sausage was reheat to 174F. |
|
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 two containers and two squeeze bottle of unsalted butter held above 41F. CDI- The two containers of unsalted butter were voluntarily discarded as they had been out on the counter since 10/17. The two squeeze bottles will be added to TPHC procedures. **points deescalated due to this being the only item out of temperature**
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed cut arugula and cut melons in prep units with no date mark. Observed multiple items being held beyond the 7-day period. The following items were found to be out of date; bacon jam (10/14), cabbage (10/10), watermelon syrup (10/08), Guajillo (10/8), tomato paste x3 (10/09). CDI- PIC voluntarily discarded the items that were beyond the 7-day period. Items that had no date mark were allowed to be dated as PIC is the one who prepared the item the day before. **REPEAT** -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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 pancake batter, french toast batter, cooked potatoes, and two pans of raw chicken being held on TPHC without the initial time and discard time label. CDI- EHS allowed PIC to back time the TPHC to 8:30 AM and add date to the log. **REPEAT** **Deescalated due to improvement. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed can of raid and mouse bait in kitchen under the dry storage area in kitchen. CDI- PIC removed the pesticide from the kitchen.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed medication stored above prep units in the kitchen. Observed first aid kit stored with dry storage items. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf CDI- Facility is working towards compliance by increasing the amount of deliveries, removing unneeded items from the facility and decreasing menu size. EHS will continue to monitor facility over the next 30 days. |
|
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 multiple containers of unlabeled containers in the kitchen. |
|
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 a few flying pest in the kitchen near the mop sink. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a multiple dishes stored as clean and nested wet. **REPEAT** -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed juicer and food processor found to not be commercial equipment. |
|
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 cardboard and rags used as shelf liners. Removed. Observed the outside (non food contact surface) of juicer with visible food debris. |