| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly rewashed hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a barrier to turn off faucet. Observed 2 food employees touch trash can and not wash hands. -CDI- EHS educated food employees on when to wash and using a barrier and food employees washed hands.
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed food employee cross arms in a way that food employees hands were touching his elbows. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food items that had been dumped into handsink at bakery area. -CDI- EHS educated food employee on proper use of handsink and sink was cleaned out. -0- |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of food with no protective coverings, especially in WIC and prep units. -0-
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee wash gloves at handsink. -CDI- EHS educated food employee on discarding gloves after use and gloves where discarded and hands properly washed. |
|
16
|
1.50
|
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 food debris and sticker residue on multiple dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -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: 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 .
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P- Observed debris on thermometer. -CDI- PIC cleaned items.
4-602.11 (D) (1) Surfaces of utensils and equipment contacting TCS food may be cleaned less frequently if storage containers of TCS foods are maintained at temperatures specified under chapter 3 and the containers are cleaned when they are empty. Observed empty containers in prep units that were used to stored TCS foods. EHS also observed items that were date marked 10/19 but upon further conversation, PIC stated that items were prepared prior day. PIC stated that items are being refilled when containers are empty. -CDI- EHS educated PIC on ensuring that stickers are removed from containers, and items are W/R/S once they are empty and all empty containers were moved to dishpit. |
|
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 large pot of onions prepared prior day that were left cooling overnight in ambient air at 64F. Per PIC, items are better when they are at room temperature and not fully cooled. -CDI- EHS educated PIC on ensuring proper cooling and items were voluntarily discarded. -0-
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 some items in prep units above 41F. Refer to temperature chart. Observed chicken sitting on top of other items in prep unit, not submerged into cold holding area at 49F. -CDI- PIC voluntarily discarded items above 41F and EHS educated PIC on ensuring items are fully submerged into cold holding portion, not stored on top of other items. **REPEAT** -3-
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 some items that were prepared prior day date marked for 10/19. Upon further discussion with PIC, PIC stated items had been prepared prior day and refilled. Observed goat filling, 2 containers of milk, noodles, and cream cheese in bakery area with no date marks. Observed chicken in prep unit with no date. -CDI- EHS educated PIC on ensuring to use clean containers once items were empty and placing proper date marks on new containers. Per PIC, items were prepared prior 1-2 days prior. Items were properly date marked. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no written procedures for items being held on time at steam table. -CDI- EHS provided written procedures and assisted PIC with filling them out. -0-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed chutney at 129F. PIC stated that all items on TPHC are held from 11a-2:30p. Time sticker was placed on steam table. Time of observation was at 10:29a. Ensure that TPHC starts at 135F or above, that items are not being held more than 4 hours and that time stamp is placed on items once TPHC starts. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed two spray bottles with no labels. -CDI- PIC properly labeled items. -0-
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed bug spray at bakery area not approved for commercial use. -CDI- PIC removed items.
7-208.11 Store labeled, first aid supplies to prevent contamination. -P- Observed first aid kit stored on shelving over dry storage items. -CDI- PIC relocated items. |
|
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 onions prepared prior day that were left out to cool overnight. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded. -0.5-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
Yes |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tilapia thawing that had not been removed from ROP environment. -0- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed labels missing on some spice containers and squeeze bottles. -0- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
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 multiple large containers stored on floor WIF. Observed 2 containers of vegetable oil stored on floor. **REPEAT** -1- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees with bracelets and one food employee also had a ring. -0- |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 multiple items with bowls/containers being used as scoops that did not have handles.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed multiple items with bowls/containers being used as scoops that did not have handles. Observed scoop handle touching flour in bakery.
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 hot water used for storing in use utensils at 98F. -CDI- PIC removed items and placed at dishpit to be W/R/S. **REPEAT** -0.5- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking and standing water with dishes stored as clean. -0-
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean knives stored on magnet with heavy food debris and debris on shelving where clean dishes are stored. -CDI- PIC moved knives to dishpit to be W/R/S and will have magnet cleaned and moved contaminated items from shelving to dishpit to be W/R/S and will have shelving cleaned. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
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 single use and single serve items stored on floor in dry storage areas. **REPEAT** -1- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement throughout due to deep groves and dark staining. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. -Pf- Observed large pots not able to fit into sink compartments. Must remove or create SOP for cleaning. **10 DAY VERIFICATION REQUIRED** -0.5- |
|
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 exterior and interior surfaces of prep units and lowboys in need of cleaning, metal shelving above dish pit, shelving used for storage of spices and other clean dishes in need of cleaning. Increased and more thorough cleaning frequency recommended. -0- |
|
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 food splash and other buildup on walls throughout kitchen area. Observed dust buildup on soap and paper towel dispensers. Increased and more thorough cleaning frequency recommended.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed 1 soap and 1 paper towel dispenser that were in need of repair.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items throughout that were not in use. Remove. -0- |
|
56
|
0.50
|
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 items such as water bottles, keys, phones and jackets stored on top of prep units, prep tables, lowboys, and shelving for food storage throughout. -0.5- |