| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverages stored on counter next to single use items for customers. CDI- Employee beverages were relocated to an approved location. |
|
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 a food employee use their bare hands to turn off the faucet. EHS advised PIC of incorrect handwash. CDI- PIC explained proper handwashing procedure to employee and had them rewash their hands using a paper towel as a barrier to turn off the faucet. |
|
20
|
0
|
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 two 5 gallon buckets of house made pizza sauce and one 5 gallon bucket of house made marinara sauce and sliced tomatoes in the walk-in cooler that missed cooling parameters. Observed that the sauces were made yesterday and were between 42 and 56. See temperature chart. CDI- PIC voluntarily discarded the products.
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 . |
|
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 shredded cheese and cut lettuce in the salad prep unit holding above 41F. Observed pizza sauce in the pizza prep unit holding temperature at 48F. Observed heavy cream, pico and unsalted butter in the lowboy unit holding temperatures above 41F. Observed shaved lamb, shredded mozzarella, cooked mushrooms, blue cheese, blanch fries, raw beef patties, Mac and cheese noodles, and ravioli in the grill drawer holding above 41F. See temperature chart. CDI- Items from salad prep were voluntarily discarded as well as unsalted butter, heavy cream and pico. All other items came from the WIC around 11:15, items were allowed to cool in WIC since they had been out of temperature for less than 2 hours. EHS verified that all products cooled to 41F or below. **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 . |
|
23
|
0
|
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 Observed no date marks on shredded cheese, cut lettuce, cut tomatoes, and cooked chicken without date marks. CDI- Items were date marked as they were prepped the day prior.
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 . |
|
25
|
1
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed that the consumer advisory on the menu does not have an asterisks tying the consumer advisory to the raw or undercooked product. **REPEAT** 10-Day VR Required. |
|
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 Observed pizza sauce and marinara sauce in the WIC in deep 5 gallon buckets partially covered with a lid. PIC stated that normal procedure is to cool in the WIF but employee did not follow protocol during the cooling process. CDI- Items were discarded and EHS discussed approved cooling methods with PIC.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap under the door of the outdoor dry storage area (old WIC). EHS advised PIC that a door sweep could be installed to protect this opening from pests or insects. EHS also advised that the door should be kept closed. |
|
40
|
0.50
|
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 a food employee wearing a bracelet while prepping pizzas. EHS advised that only a plain band ring was allowed to be worn during food prep.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing pizzas without the use of a hair restraint. CDI- Employee put on a hat. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service items being stored in a metal shed outside the facility “Beans Shed”. EHS observed water on the floor and could see sunlight coming through the ceiling/walls. EHS advised that items must be stored in a location that prevents contamination and protects single use articles from weather. EHS advised that the shed should be completely sealed or all single use articles must be removed. |
|
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 facility using a chlorine test strip that is for pools and spas. EHS provided facility with a few bleach test strips to use until they can acquire their own. 10-day VR Required. |