| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed violations with hand washing, hot holding, cold holding and employees in need of training on food safety concepts. CDI- EHS educated mangers and employees.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
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 cup without a lid stored in the walk in cooler above and with customer foods. Keep in designated area. |
|
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
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed no employees washing hands throughout the entire inspection unless prompted by EHS. Observed employee handle soiled dishes with gloves, remove gloves, then don more gloves to handle. CDI- Gloves removed and hands washed. Observed employee handle soiled dishes, remove gloves, then go to don more gloves to to handle clean dishes. CDI- hands washed |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed all handwashing sinks in all kitchens blocked or with items stored in them. CDI- Boxes, drink dispenser parts, towels and cleaning supplies removed from all sinks upstairs and downstairs.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sinks upstairs. CDI- Paper towels stocked at sinks.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink. CDI- Soap restocked. |
|
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 employee handle dishes with gloved hands, then go to handle clean dishes with same gloves. (Different time than hand wash incidents. Employee washed dishes several times). |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed over 10 utensils soiled with old food debris and grease. CDI- All items taken to be cleaned.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes holding below 135F in hot well. EHS RECOMMENDS PLACING ALL BUFFET ITEMS ON TPHC. TPHC REQUIRES TIME STAMP AND PROCEDURES. CDI- Discarded.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, chia pudding, overnight oats, salsa, salsa verde and hummus holding above 41F on the buffet line. Items are kept in cold bowls. Bowls do not maintain temp throughout the breakfast time frame. Items should be held on TPHC. CDI- All items discarded.
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
|
3
|
Proper date marking & disposition |
No |
No
|
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).
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 ham, salami, hotdogs and almond milk without date in upstairs kitchen. CDI- Items discarded. Observed container cut chicken 6/29, container chicken breast 6/29 and salsa bottle 5/18 expired in the downstairs kitchen
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed cereals without proper identification labels for customer view. CDI- Manager brought book out from the back kitchen. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in cooler. Keep food off of the floor.
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples on display unwashed and unwrapped. Facility does not have sign to wash apples. CDI- Apples taken back to kitchen, washed and wrapped. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and medication stored with customer items in the kitchen area. |