| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed 2 food employees wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing and PIC instructed both employees to properly rewash hands and both employees properly rewashed hands.
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 . **REPEAT** -4-
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed several food employees return from a break and not wash their hands before beginning to engage in food prep. Observed 3 food employees wash hands and not use a paper towel to turn off faucet. -CDI- EHS intervened and asked food employees to wash hands before beginning food prep and food employees washed hands. EHS educated other food employees on using a barrier to turn off faucet and food employees rewashed hands. |
|
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 PIC use handwashing sink to rinse thermometer and food employee use handwashing sink to wash measuring cup. -CDI- EHS educated both on proper use of handwashing sinks. -1- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC placed items at dish pit to be W/R/S.
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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine at dish machine at 0 ppm. Observed quarternary sanitizer at 50 ppm during manual warewashing. -CDI- PIC replenished quarternary sanitizer supply to 200ppm. PIC not able to correct sanitizer at dish machine. **3DAY VERIFICATION REQUIRED** **FACILITY TO USE DISH MACHINE UNTIL SANITIZER AT DISH MACHINE HAS BEEN REPAIRED** -1.5-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed beans reheated to 118F. -CDI- PIC reheated items to 176F. -0- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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-/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- Observed housemade chipotle sauce (contains canned chipotles) date marked 5/1 (discard 5/7), housemade cilantro vinagerette (contains fresh garlic and oil) with no date mark, house hot pickled onions, shredded lettuce, queso fresco, mozzarella cheese blend at taco station with no date marks; cold drawers: pulled pork, chicken and birria date marked 5/2 (discard 5/8); sautéed station: chorizo, queso fresco and pico de gallo with no date mark. Per PIC, items were prepared in the last 2-3 days and items with improper date marks were due to stickers not being changed when items were washed. -CDI- PIC properly date marked items. -0-
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no written procedures for items held on time. -CDI- EHS provided handout and PIC filled out form.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 chicken and cut cabbage for slaw cooling with lids on in WIC. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids. **REPEAT** -1-
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead flying pest near fry hood area. Observed flying pests near clean dish storage in prep areas and near 3-compartment sink. -0- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 50 ppm quarternary sanitizer. -CDI- PIC replenished supply to 200ppm. **REPEAT** -0.5- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers stored on washed avocados. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5-
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed debris in containers used to store lids. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed heavy debris in wash and rinse solutions. -CDI- PIC replenished solutions.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed wash solution at 92F during manual warewashing. -CDI- PIC corrected solution to 110F. -0- |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened lids on dumpster doors. **REPEAT** -0.5- |