| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed no system in place to ensure food employees are informed to report required symptoms and illnesses related to food borne illnesses. CDI- EHS discussed employee health policy, provided updated handout.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee working with unclean equipment fail to wash hands before working with clean equipment. CDI- PIC had food employee properly wash hands before returning to task.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed 2 food employees fail to properly wash hands before donning gloves to work with food on cook line. CDI- EHS discussed with PIC, PIC had food employees remove gloves and wash hands properly.
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 food employees fail to properly wash hands after arriving to establishment before working donning gloves, working with equipment, and working with food. CDI- EHS discussed with PIC, PIC had employees cease operation and properly wash hands before returning to tasks. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed 2 food employees fail to discard gloves after gloves became visibly soiled. Same employees utilized unclean cloths stored on prep counters and in waist bands to wipe off hands before returning to tasks. CDI- EHS discussed glove usage with PIC, PIC had food employees discard gloves before returning to same tasks. |
|
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 sliced ham fail to cool overnight stored in 2D prep unit. CDI- PIC voluntarily discarded item.
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 top half of containers holding sausage links, sausage patties, and diced tomatoes stored in cook line flip top temping above 41F. CDI- PIC had food employee remove items to be rapidly cooled in standing RIF. *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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed chicken salad (10/28), boiled eggs (10/27) and (10/31), and sauerkraut (10/30) in 2D low RIC. Corned beef (10/24) in standing RIC. Tape with date meant to represent prep date, per the PIC. CDI- items were voluntarily discarded.
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 . |
|
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 sausage links stored in tightly wrapped plastic container temping at 116F cooling on top of slice ham container, cut cantaloupe cooling stacked with tight fitting covers, and sliced ham failing to cool properly through parameters. CDI- EHS discussed effective cooling methods, sausage links removed to standing RIF, cantaloupe unstacked and uncovered, sliced ham discarded. SEE GENERAL COMMENTS
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 mini bowls being used in place of utensils with handles stored in container of diced potatoes. CDI- PIC had food employees removed items from food. |
|
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 bottom of 2D prep unit with heavy liquid debris accumulation, gaskets of low 2D RIC with food debris accumulation. Increase cleaning frequency. |