|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed a food employee come from the dining area to the expo line and begin handling food without washing hands. CDI- EHS intervened and employee washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a food employee turn the paper towel dispenser without a barrier after washing hands. Employee was preparing to take food out to tables. CDI- EHS intervened and employee rewashed hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee pick something up from floor and place in trash with bare hands, then put gloves on to continue food prep. CDI PIC instructed employee to wash hands and don new gloves. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a large pan of uncovered pasta in a cool drawer making contact with the equipment when being pulled out due to overstocking. According to PIC, the unit is only cleaned and sanitized once at the end of each day. CDI- some pasta was removed from the pan so that it was no longer touching the unit. |
|
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 multiple plates stored as clean under a prep unit with accumulated oil residue. According to PIC, the unit is known to leak and contaminated plates are taken to be rewashed. CDI- contaminated plates were placed to be W/R/S. EHS advised PIC to fox the unit or store the plates in a clean location.
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 . |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple TCS items on the prep line with no date marks. Facility had no consistent system in place for when items are transferred from the WIC to the cook line. CDI- PIC placed stickers on the equipment to signify when the food shall be discarded. Repeat. VR Required.
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 .
3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed containers of to-go meatball pasta in the WIC. Items were dated with 9/9 as the date of prep, but PIC stated that the marinara sauce was prepared on 9/8. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 a container of breading flour and a container of sugar with no label. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a bin of flour with the handle submerged in the food. |
|
44
|
1
|
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 multiple wet-nested stacks of metal containers stored as clean in the dish area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed one drawer of a cooling unit unable to close and seal properly. Repair. Repeat. |
|