| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Waitress observed touching chips with bare hands. Employee must not handle ready-to-eat foods with their bare hands. CDI - Chips discarded and employee educated.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Pans of raw chicken stored directly on top of raw beef. Do not store raw chicken above raw beef. CDI - PIC moved raw chicken to bottom shelf. REPEAT //
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed grabbing raw chicken from drawer cooler to put on grill with gloved hands. Employee then grabbed raw shrimp with same pair of gloves on hands. Employees must discard gloves and wash hands when switching between raw chicken and raw shrimp, or use a utensil so they don’t have to contact the raw food with their hands. CDI - Employee educated. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Black beans that were prepared yesterday measured 56F. Queso that was prepared yesterday measured 46F. TCS foods must cool within the proper time and temperature parameters. Use shallow pans or ice wands/ice bath to cool large batches of TCS foods. CDI - PIC discarded items.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Small pan of chicken beside grill measured 120F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded chicken. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 Portioned salsas in upright cooler measured 50-51F. Portioned salsas sitting out of temperature control measured 49-55F. Lettuce in sandwich cooler top measured 44-49F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded salsas and moved lettuce to walk-in cooler to cool. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Queso in walk-in cooler, horchata in walk-in cooler, mango pico in sandwich cooler, queso fresco in sandwich cooler, cooked shrimp in sandwich cooler and cooked onions in sandwich cooler missing date labels. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date labels on items. Different circumstances to last inspection so kept at half credit. REPEAT
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 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 Black beans and queso were cooled in walk-in cooler overnight in deep containers/pans with lids. Use shallow pans or use ice wands/ice bath to cool TCS foods after cooking/hot holding. CDI - PIC discarded items. 0 pts.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf No chlorine test strips available at establishment. VR - Verification required within 10 days that establishment acquires chlorine test strips. REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Heavy leak underneath 3-compartment sink. Repair leak. 0 pts. |