| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed PIC handle raw beef with gloved hands by taking it from the RIC and placing it on the flattop grill and then handle ready-to-eat tortillas without washing hands and changing gloves. - CDI - PIC voluntarily discarded tortillas. PIC washed hands and changed gloves. EHS strongly recommends utilizing tongs to handle raw meats to eliminate the need for frequent handwashes and glove changes.
2-301.15 Only wash hands in handwashing sink. - PF - Observed employee wash hands at three compartment sink due to handsink being blocked. - CDI - Employee removed items blocking handsink and washed hands at handsink. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed only handsink on MFU to be blocked by frying equipment. - CDI - Employee removed equipment to allow access to handsink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed one container of raw chorizo stored above ready-to-eat salsas and beef in reach-in cooler. - CDI - PIC moved chorizo beneath RTE foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed various seafood items lacking covers in chest cooler. - CDI - PIC covered items. |
|
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 container of cooked chicken holding at 60F in reach-in cooler at almost 2PM. Per PIC, chicken was cooked at commissary this morning before 8AM. Chicken did not meet required cooling parameters. - CDI - PIC voluntarily discarded chicken.
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 . |
|
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 chicken stored in deep, plastic container cooling in reach-in cooler on MFU. Cooling hot foods is prohibited on MFU per permit conditions. All cooling should occur at commissary. - CDI - PIC voluntarily discarded chicken.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food handling employees lacking hair restraints. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed avocados in use with stickers still attached. Also observed four boxes of unwashed produce (cucumbers, avocados, and tomatoes) stored on MFU. Washing fruits and vegetables on the MFU is prohibited per permit conditions. All washing of fruits and vegetables should occur at the commissary prior to service. Store excess unwashed items at the commissary. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed in-use utensils holding in water temperatures of 115F. - CDI - PIC increased water temperatures to greater than 135F by moving placement of container onto flattop grill. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 food residue and debris buildup on sliding doors and door tracks underneath cooking equipment. Clean and increase cleaning frequency to maintain clean. |
|
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 floors in need of cleaning throughout MFU. Clean and increase cleaning frequency to maintain clean. |