|
|
| 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 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P. Observed food employee washing apples with gloved hands, discard gloves and proceed to handle clean dishes with out washing their hands when changing tasks. CDI - Employee educated and washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed same food employee instructed to wash hands, recontaminate them when turning off power supply. CDI - Employee coached and hands washed. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cheese sauce at 81 F inside of the reach-in unit. PIC advised that the temperature was high due to thawing it in hot water at the prep sink prior to EHS arrival. CDI - Product transferred to WIF to cool down. -0-
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 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 is not been labeled, or if the label is incorrect. - P. Observed multiple TCS date mark applicable foods such as: Shredded mozzarella cheese, salsa and open packages of hard boiled eggs with no date mark. CDI - All foods voluntarily discarded by PIC. -1.5-
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. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed several boxes containing suffle cups and lids stored directly on the floor in back storage room. CDI - Items transferred on to utility carts. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed no visibility inside of the walk-in freezer due to a non-functional light bulb. Repair.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored with shelf stable sauces on shelving unit.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal beverages and foods stored with and above retail goods on shelving unit and inside of reach-in unit. -0- |
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