| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Observed employee drink stored on dry storage shelf in dish area. CDI be relocating drink. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Repeat ; 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed the hand sink near the dish area blocked and not easily accessible.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed a mixers component in the hand sink near the WIC. Gloves hanging in the hand sink near the dish area.
CDI be removing items during 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 cooked and cooled collards at 45 F. Days of prep were 9/20 and 9/22. CDI by discarding.
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 . |
|
23
|
1.50
|
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 frozen ribs, jerk wings, and curry rice thawed out in the WIC and the date mark indicting the cook date. CDI by adding a new label that indicates the thaw day, in order to track the 7 days.
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 . |
|
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: Cooked and cooled collards at 45F from 9/20 and 9/22. Items were cooled in a very large plastic container with the lid on. Volume of food was large and deep. CDI by discarding.
Observed gravy being cooled in the WIC with a lid. Observed pasta being cooled in the prep sink under cold running water and ice packs. Volume of pasta to great to be in full contact with cold ice/water. CDI be adding ice to prep sink,.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed frozen ribs improperly thawing in the prep sink upon arrival. Cold water turned on while thawing, but this did not allow all the ribs packages to be rinsed evenly. CDI by relocating to WIC. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code.
Observed canned beverages stored below raw proteins. CDI by relocating in WIC. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed sanitizer bins with less than 150 PPM QAC. CDI by replacing sanitizer. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed numerous utensils stacked and stored wet. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-502.11(A) Maintain utensils in good repair.
Observed a pasta sifter and multiple cutting boards in need of replacement. |