| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employees observed cracking eggs and going to handling ready-to-eat foods and handling deli wrap that ready-to-eat bagels go on. Employees must discard gloves and wash hands after handling raw animal foods, and before handling ready-to-eat foods/clean utensils/single-use or single-service articles. CDI - Employees educated on when to wash hands and they discarded gloves and washed hands. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Items being stored on top of and in basin of multiple hand washing sinks in kitchen. Hand washing sinks must be free and accessible for employee hand washing at all times. CDI - Items removed from hand washing sinks. REPEAT // 6-301.11 Provide soap for handwashing at each handsink. -Pf Soap not available at all hand washing sinks. CDI - Soap placed at all hand washing sinks. REPEAT // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels not available at all hand washing sinks. Hand washing sinks must be equipped with paper towels. CDI - Paper towels placed at each hand sink. REPEAT |
|
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 cracked raw egg with gloved hands and used same pair of gloves to handle ready-to-eat foods and deli wrap. Employees must discard gloves when switching from working with raw animal food to ready-to-eat foods or single-use/single-service articles. CDI - Employee educated on when to wash hands and don new gloves. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in top of sandwich cooler beside grill were 44-50F. PIC stated these items were placed in unit at 6AM. TCS foods in cold holding shall measure 41F or less. CDI - All TCS foods moved to walk-in cooler and reached 41F by 10AM. Ensure staff keep Sandwich cooler lid closed. Use deeper metal pans in the top of unit so air flow reaches the food better.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Chicken cutlets, pulled chicken, turkey, and ham in walk-in cooler were missing date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days with day 1 being the date of prep. CDI - PIC placed prep dates on items. REPEAT
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 . |
|
40
|
0
|
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. Several employees that were preparing food were not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace broken/missing handles on sandwich cooler lids. Equipment shall be maintained in good repair. 0 pts. |
|
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. General cleaning necessary on shelves in walk-in cooler, exteriors/interiors of refrigeration units, and around cooking equipment. Establishment needs to organize back prep area so it is easier to clean and to clean more frequently. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Clean floors and walls throughout back prep area, especially underneath and behind equipment. REPEAT |
|
56
|
0
|
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. Employee personal items (keys, phone, drinks) observed on prep tables and on cutting board. Employee personal items must be stored in a separate location where they can’t potentially contaminate food or clean surfaces/utensils. 0 pts. |