| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted in women’s restroom for employees to wash hands before returning to work. CDI - EHS shared link to website to print a sign for posting in women’s restroom. -0-
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near where meat slicer is stored between uses. CDI - PIC provided paper towels. |
|
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 cooked sauces with vegetables cold holding at 63F. CDI - Product voluntarily discarded and PIC reminded to use cooler as intended for non-TCS foods. 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 .
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). Observed no date marking on cooked pepper steak, cooked oxtails, cooked mac and cheese and other TCS foods in facility for more than 24 hours. CDI - PIC date marked and reminded to date mark any TCS foods either opened in RTE form or cooked and held in facility for more than 24 hours. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
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 ROP fish and fish in loosely wrapped packaging thawing at room temperature at beginning of inspection. CDI - PIC moved to thaw under refrigeration. REPEAT -1- |
|
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 no labels on working containers of food in walk in cooler. Label with common name of food. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Air dry after washing, rinsing and sanitizing equipment and utensils. Observed wet nested metal pans on drying shelf near prep sink. Allow dishes to air dry before stacking. -0- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusting shelving in walk in cooler. Resurface or replace to make smooth and easily cleaning. Observed all knobs missing for controlling temperature in front hot line. Replace knobs. REPEAT -1-
4-205.10 Use commercial equipment as intended. Observed beverage cooler with TCS foods inside that state for non-TCS foods on data plate. Only use for non-TCS food. Observed household blender in use for making sauces. Use commercial equipment unless otherwise exempt by NC Food Code. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 heavy buildup on hood system, on outsides of thermometers and on outsides of knife sharpener. Clean often enough to prevent buildup. Observed buildup on inside of oven. Clean often enough to prevent buildup. REPEAT -1- |