| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee don gloves to prepare a raw lobster tail without washing hands. CDI- PIC had employee remove gloves and properly wash hands.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee working with soiled equipment start working with clean dishes without first washing hands. CDI- PIC had employee remove equipment to dish machine and washed hands properly. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink next to stove. CDI- PIC had paper towels placed at sink. *REPEAT* |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed large metal pan of fettuccine noodles and deep plastic bin of spinach dip fail to cool to 41F or below after being out of temperature longer than 4 hour parameter. CDI- PIC voluntarily discarded items.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw lamb chops temping above 41F in flip top unit at end of cook line. PIC voluntarily discarded. Observed spinach dip in cold well, noodles and heavy cream being held on cart next to stove after an hour, per food employee, temping above 41F. PIC stated no foods are being held on time, but are meant to be hot or cold. CDI- PIC removed items to be cooled in WIC due to items being within 4 hour parameter. *REPEAT*
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed items on menu asterisked to a footnote without a disclosure. Items include ribeye 12oz cut, lamb chops, and salmon. EHS discussed corrections for menu with PIC. VERIFICATION REQUIRED. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 fettuccine noodles cooling at a rate of .02F/min in ice bath. Observed elbow noodles cooling at a rate of .03F/min in WIC in a large pan with tightly wrapped plastic covering. Observed spinach dip above 41F removed to be cooled in cold water at prep sink. CDI- EHS discussed effective cooling methods with PIC, discussed utilizing more shallow pans to allow for more effective cooling, had PIC remove tightly fitted coverings from items cooling, and discussed adding a stirring step to items submerged in ice bath. *REPEAT*
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed PIC unable to produce test strips for dish machine. VERIFICATION REQUIRED. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 fan blowing air towards food prep areas with food debris and residue accumulation, gaskets of prep unit with food residues, and bottom of reach-in freezers with food debris accumulation. Increase cleaning frequency. *REPEAT* |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed back hand sink in dish pit area in disrepair. PIC stated that a work order had been placed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 cleaning needed under and behind equipment due to food and liquid debris accumulation. |