| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee don gloves without washing hands after handling personal phone. Food employee donned gloves to handle RTE foods and TCS foods being held on TPHC. CDI- PIC had employee discard gloves and properly wash hands *REPEAT* |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw sliced sausages in 2D flip top, Cole slaw in 3D prep unit, and raw shrimp in flip top fail to properly cool through parameters after being prepped from ambient. CDI- PIC voluntarily discarded items.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
23
|
3
|
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. Observed large plastic pan of crawfish in prep unit below 2D flip top without a date. PIC stated that day of prep was 6/10, same as container in 2D flip top, and RTE crawfish was pulled from large pan to pan in flip top. Observed open container of milk without a date. PIC stated that container was opened on 6/9 and is used within 2 days. CDI- PIC applied correct date mark to container of crawfish and milk. *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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed raw foods fail to cool through parameters due to items being densely packed in deep pans, not cooled down before being put in holding unit, and not monitored through parameter. CDI- see item #20. EHS discussed effective cooling methods with PIC.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw chicken being thawed under submerged water not draining water to allow for particles to float off, running water at a temperature of 75F. CDI- PIC open drained to allow water to flow, added ice to thawing chicken. EHS discussed approved thawing methods. *REPEAT* |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout kitchen, cook line, and dish pit area. EHS discussed need for pest control to be increased due to number of flying insects in establishment. *REPEAT* |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed RTE crab legs stored in direct contact with undrained ice. PIC removed water from container. |
|
49
|
0.50
|
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 food residue accumulation on wall, ceiling, and vents of hood system, heavy ice buildup at entrance of WIF, and food debris accumulation at bottom of prep unit across from seasoning on cook line. *REPEAT* |
|
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. Observed food and liquid debris accumulation throughout kitchen under and behind equipment. Increase cleaning frequency. *REPEAT* points deescalated due to overall improvement of violations under this item. |