| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
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 employee wash hands without soap and less than 20 seconds. CDI - EHS instructed employee to wash hands properly. Employee was able to wash hands properly. Observed another employee wash hands for less than 20 secondars and re-contaminated hands by turning off faucet without paper barrier. EHS instructed employee to rewash hands. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chopped chicken in steam table below 135F. CDI - PIC voluntarily discarded pan of cooked chicken. Observed pan of baked potatoes and pan of cooked chorizo hot holding above grill below 135F. CDI - EHS allowed PIC to reheat items for hot holding. PIC reheated foods above 165F.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf Observed no form of monitoring temperature for 6hrs TPHC. CDI - EHS observed temperatures below 41F and PIC created temp log for 6hr TPHC.
3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P Observed 7 hour TPHC instead of 6 hours 10AM-5PM. CDI - PIC corrected time stamps. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 a four in-us secondary bottle with no identification near prep area. CDI - PIC labeled bottles. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths with debris being used under cutting board and to wiping in use utensils. Education was provided and PIC discarded wiping cloths. |
|
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 boxes of single service items stored on the floor in lounge room. CDI - PIC moved items off floor. |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
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 several clear and stainless steel food containers stored clean with sticker residue still attached. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
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 water bottles and speaker stored on top of mixing bowl. CDI - PIC moved items to lower shelf. |