| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P.
Observed PIC enter facility and not wash hands before beginning food prep. When instructed to wash hands, PIC washed them and recontaminated hands on faucet handles. CDI - PIC redirected to wash hands properly. -2-
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed sanitizer bucket stored in only hand sink at beginning of inspection. CDI - PIC removed bucket. -1- |
|
16
|
0
|
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. Observed sticky and dry food debris on blade of can opener not used today and stored as clean. CDI - Can opener removed and transferred to the 3-compartment sink to be W/R/S. -0-
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. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed non-TCS sauces, mozzarella cheese and blue cheese dressing cold holding > 41 F in refrigeration units. See temp chart for details. Upon further investigation, EHS discovered the prep top malfunctioning and its ambient air temperature recorded at 54 F. Discussion with the PIC revealed that the items had been in the units since previous day. CDI - PIC voluntarily discarded mozzarella cheese and blue cheese dressing. *Prep top must not be used to cold holding TCS foods*. Points scaled back due to improvement on violation, however a verification visit is required for the prep top. -1.5-
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 |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition. (P). Observed bourbon chicken (9/16-9/22) and grilled chicken (9/18-9/24) held past their 7 day requirement. CDI - Reviewed FIFO procedures and expired products voluntarily discarded by the PIC. -0- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed butane chafer fuel can stored on top shelving beside microwave and seasonings. CDI - Chemical removed. -0- |
|
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 unlabeled squeeze bottles at the cookline and shaker at shelving unit above prep top. -0- |
|
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. Prep top unable to maintain TCS food < 41 F. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed low lighting at prep table area next to walk-in cooler. Food prep area recorded at 7.71 FC. Food preparation areas require a minimum of 50 foot-candles of light at the work surfaces. -0- |