| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed employee turn off faucet with bare hands after washing during inspection. CDI - EHS intervened and educated employee. Employee rewashed hands.
2 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at handsink next to three compartment sink during inspection. CDI - PIC restocked.
0 pts. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed all but one can on storage shelf with large dents or dents in the seal during inspection. CDI - PIC labeled all cans with stickers indicating they are not to be used so they can be returned for credit.
1 pt. |
|
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
Observed cut lettuce, cucumber and tomato salad, spicy hummus, and garlic sauce in top of toppings prep maintaining above 41F during inspection. All TCS items in bottom of unit maintaining proper temperature. Unit is equipped with lid, but PIC stated they removed it as it hinders their business model. CDI - PIC voluntarily discarded all out of temperature items. EHS provided TPHC form via email and highly recommended facility move top of unit to time.
1.5 pts.
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 . |
|
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 first aid kit and bottle of liquid gel pain relief pills being stored on shelf above customer foods during inspection. CDI - PIC moved to appropriate location.
0 pts. |
|
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 garlic sauce, cut tomatoes, and shredded chicken all cooling from ambient below needed cooling rates during inspection. Tomatoes were in a large, covered plastic bin in WIC. Garlic sauce was in deep, covered containers in WIC stacked together. Shredded chicken was in covered containers in under grill unit. CDI - PIC placed chicken onto sheet trays in WIC. Garlic sauce was placed into RIF. Tomatoes split into smaller metal containers and placed in WIC. Chicken achieved cooling rate of 0.08F/min, 0.02/min needed. Garlic sauce achieved rate of 0.14F/min, 0.138F/min needed. Tomatoes achieved rate of 0.11F/min, rate of 0.07F/min needed.
Repeat. 1 pt.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being stored in sanitizer with concentration around 50ppm quat during inspection. CDI - PIC changed to sanitizer solution with concentration of 100ppm quat.
0 pts. |
|
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.
Observed multiple metal hotel pans being stored as clean while wet stacked together in dish pit area. Ensure all utensils are properly air dried before stacking together.
0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle.
Observed utensils and equipment in wash compartment and solution, and in unfilled rinse compartment with heavy food debris during inspection. EHS educated PIC on properly removing all food debris from utensils in trash or pre-rinse sink before placing into three compartment sink.
0.5 pts. |