| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed a cookline employee wash their hands for approx. 5 seconds when washing between tasks.
CDI - EHS informed PIC that the employees must ensure they wash for 10-15 seconds even if all other steps of the handwashing procedure are correct. PIC corrected actions of the cookline employee who rewashed their hands properly.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a cookline employee wash their hands properly but then proceeded to crank the paper towel dispenser with his washed hands and no barrier to prevent recontamination.
CDI - EHS informed PIC that since they do not have an automatic paper towel dispenser here the employees must ensure they have paper towels readily available to use prior to washing their hands so that there is no need to touch the paper towel dispenser with their bare hands. PIC corrected the actions of the cookline employee who rewashed their hands properly. Other employees were observed doing this process correctly throughout the inspection. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed an insert container of baked mac & cheese in the WIC at a temperature of 43F after cooling overnight.
- Observed a plastic container of mashed potatoes in the WIC at 44-45F after cooling overnight.
CDI - PIC voluntarily discarded both items as they have missed the cooling windows.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of home fries, a styrofoam clamshell of turkey sausage, and a styrofoam clamshell of pork sausage all underneath the heat lamp adjacent the flattop grill at temperatures of 117-134F, 115-127F, and 109-121F, respectively.
CDI - All items were rapidly reheated on the flattop grill to 165F+.
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed containers of tuna salad and macaroni salad in the lowboy refrigerator across from the heat lamp that were prepared the day prior and not date marked. REPEAT.
CDI - PIC date marked items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 and insert container of sliced bologna in the cookline lowboy refrigerator across from the hotbox that was not provided with a date mark. Bulk supply of sliced bologna was observed in the WIC with the prep date of 5/5 on it. EHS informed the PIC that if they are to fill up smaller working container of prepared items from a bulk supply in the WIC that they must date mark the working containers with the dates on the bulk supply.
CDI - PIC date marked insert container with matching date to bulk supply.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed the digital breakfast menu board to not be provided with a consumer advisory for the eggs that can be order any way. The correct statement was observed the printed lunch and dinner menu that is taped to the front counter but no eggs are offered on the lunch or dinner menu and no other items are offered undercooked. EHS informed the PIC that the statement that is on the printed menu must be posted on the breakfast menu. It can be added digitally to the menu board or an handwritten notice may be posted directly below the digital menu board. 10 day VR to observe compliance. |
|
33
|
0
|
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 - Observed an insert container of baked mac & cheese and a plastic container of mashed potatoes that were at temperatures of 43F and 44-45F, respectively. The mashed potatoes were observed stored deeply in the plastic container and the baked mac & cheese was observed with tight fitting plastic wrap over the top of the container, both of which do not allow for adequate air flow around the product or promote rapid cooling.
- Observed a plastic container of rice cooling in the WIC at a rate of .23 degrees/min. Rice was observed deeply stored in the container which does not allow for proper air flow around the product or promote rapid cooling.
CDI - PIC voluntarily discarded both items and stated that his employees have been trained to not wrap the items in the plastic wrap when it is cooling. PIC will have discussions with staff about this issue. PIC moved plastic container of rice to WIF to rapidly cool down and was observed cooling at a rate of .63 degrees/min.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in use wiping cloths that were soiled/damp not stored in sanitizer solutions between uses. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. - Observed a handheld wire strainer that had holes in it and visible metal fraying throughout the utensil.
CDI - PIC voluntarily discarded the utensil. |