| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed handling raw sausage patties with gloved hands. Employee then went and began getting ice out of ice machine with same pair of gloves on and without washing hands in between. CDI - Employee educated and when to wash hands, ice discarded, and employee 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 Employee observed touching glasses and hair while cooking on grill. She did not wash hands after she touched her hair or glasses. Employees must wash hands after touching face or hair. CDI - Employee educated and she washed her hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Front hand washing sink was blocked by trash can and step stool. Maintain hand washing sinks easily accessible so that employees can wash hands without having to move objects away from the sink. CDI - Stool and trash can moved so there was enough room for employees to wash hands. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Back hand washing sink did not have paper towels available. Dispenser was jammed or out of battery. Hand washing sinks must be equipped with paper towels. CDI - PIC fixed dispenser. 0 pts. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee used same pair of gloves to handle raw sausage and to handle ice directly out of ice machine (without using scoop). Employees must discard gloves when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee educated and the ice was discarded. 0 pts. |
|
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. Stack of 5 plastic trays on 3-compartment sink clean drain board had visible food residue on them. Also, 1 scoop, whisk, and strainer had visible food/flour residue on them and needed to be cleaned. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Utensils with food debris moved to 3-compartment sink to be re-washed. // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Fry scoop had heavy buildup on it. PIC asked how often establishment cleans fry scoop and he said every day. Ensure in-use utensils are washed, rinsed and sanitized at least every 4 hours. CDI - Fry scoop taken to 3-compartment sink to be re-washed. // 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Employee observed spraying and rinsing fry scoop with no sanitizer step. Utensils and food-contact surfaces of equipment must be sanitized after cleaning. Ensure staff leave utensils in sanitizer solution for at least 1 minute to adequately sanitize them. CDI - Employee educated and she sanitized the fry scoop.
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 |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 2 pots of rice measured 85-90F on stove top. PIC stated employee had already heated them up but turned off the stove top during the rush. He did not know what time he turned the heat off. Also, 1 pan of pork chops measured 123-128F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded rice and pork chops.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Vacuum packaged pre-cooked macaroni and cheese was being thawed at room temperature beside the stove top. Thaw TCS foods under running water that measures 70F or less, under refrigeration, or as part of the cooking process. CDI - PIC educated on thawing and he moved macaroni to walk-in cooler. |
|
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. 1 food employee was wearing a watch while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Employees are placing wet wiping cloths draped over the sanitizer container and not placing them directly in the solution. Ensure wet wiping cloths are stored submerged in sanitizer solution when not in use. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Soiled towel observed touching stack of disposable to-go boxes. Do not store towels where they can potentially contaminate food or single-use/single-service articles. CDI - PIC discarded to-go boxes. 0 pts. |
|
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. Clean hot holding equipment, low shelves, gaskets of coolers/freezers, bottom of breading cooler, and bottom of biscuit cooler. Clean these areas more frequently. 0 pts. |