| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee remove dirty gloves and put on clean gloves without washing hands first. Used instruction to advise employee to wash hands after removing dirty gloves, before putting clean gloves back on hands. CDI. Also observed employee wearing cloth towel, used to wipe off arms, etc. NO TOWEL WEARING ALLOWED! Always wash hands and arms when needed, at hand sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed dish machine not dispensing sanitizer during process. Checked dish washer temperature, was 143F, checked sanitizer in bucket, was full strength chlorine bleach, primed machine 3 times and ran machine
4 times, got zero ppm Cl2 each time. Dish machine tech was called in order to repair machine.
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 |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken in pan on grill surface at 127F, 135F, and 130F. If this is holding before going to steam table, it must be held at 135F at least. Item temperature was turned up, and food was to be moved to steam table.
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
|
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 birria, diced chicken, etc. in walk-in at 44F. Need to assure that food maintains maximum temperature of 41F and below. Repeat violation. It may work better to switch up deliveries to be a different days/times so smaller volume is loadded in at one one time watch v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ Tech called in to service walk-in cooler. Tech arrived and checked seals, and adjusted temperature of unit down to 38F. CDI |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. All persons with beards who are handling food must wear beard nets when preparing and handling food. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. Observed plastic utensils stores with use end up rather than having handles up to be touched. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P. Observed meat stored in “thank you” bags. These are not approved for direct contact with food. CDI by moving these into approved food service wrap. |
|
49
|
0.50
|
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 build up on shelves in walk-in refrigerator. These need to be cleaned more frequently so that build up does not occur. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
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. Employee cookies stored on prep table - no eating allowed at prep areas - this must be done in a non-prep area and hands washed afterwards. Employee removed dirty gloves, put on replacement gloves without washing hands. Correction by instruction, employee went back and washed hands before putting on clean gloves. CDI |