| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
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 food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee 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 .
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed 1 food employee handle raw fish and return to handle pasteurized eggs. Observed another food employee handle raw beef and raw fish and then handle green peppers without washing hands. -CDI- EHS educated food employees on when to wash and peppers and eggs were discarded and both washed hands. -0- |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed potatoes stored on handsink. Observed food employee use handsink to wet a rag. -CDI- EHS educated PIC on proper use of handsink and items were removed. **REPEAT** -2- |
|
15
|
0
|
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- Observed raw chicken stored behind raw beef in cold drawers. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P-/3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee use dry cloth with gloved hands to wipe down surface and then return to handle RTE food without changing gloves. Observed other food employee use wiping cloth to wipe gloved hands off and then return to handle RTE food without changing gloves. -CDI- EHS educated both on proper food contact surfaces and when to change gloves and both changed gloves and discarded contaminated food. -0-
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatillos stored over juices and milks and unwashed lettuce and jalapeños stored over cheese in WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at less than 50 ppm at dish machine. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE 3-COMP SINK WITH ACCURATE CONCENTRATION OF QUATERNARY SANITIZER UNTIL REPAIRS CAN BE MADE** -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 |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed 2 types of onions and steak hot holding below 135F. -CDI- PIC voluntarily discarded onions and reheated steak to 168F. -0-
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
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units above 41F. Refer to temperature chart. Observed ambient air of prep unit at 47F. Observed housemade salon (contains cut tomatoes) out at ambient air at 73. -CDI- Items placed on TPHC for remainder of lunch service and to remain on TPHC until repairs can be made. **3 DAY VERIFICATION REQUIRED** -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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed items missing date marks: canned chipotle peppers, sliced tomatoes, 3 containers of mushrooms, . Observed items past date mark: housemade Diabla sauce (contains tomatoes) date marked 9/1 (discard 9/7), cactus 9/3 (discard 9/10), salchicas and ham 9/4 (discard 9/10), tripa 8/30 (discard 9/5), el pastor meat 9/2 (discard 9/8), rice 9/5 & 9/6 (discard 9/11 & 9/12). Per PIC, items with no date mark were prepared prior day. -CDI- Items properly date marked and all other items voluntarily discarded. **REPEAT** -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: 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 |
No |
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 items cooling at a low rate. Tomatoes were cut earlier today cooling in WIC in densely packed container with a lid and another container stacked on top of it. Observed ground beef cooling in RIF in densely packed container, filled to the top with no active stirring. -CDI- EHS educated PIC on proper cooling methods and lid was removed, items were separated into smaller, thinner quantities to facilitate rapid cooling. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed tamales and mixed veggies thawing in ambient air. -CDI- EHS educated PIC on proper cooling methods and items were placed in WIC. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 shredded lettuce stored in undrained ice. -0- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with bracelet. -0- |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 buckets of wiping cloths stored in sanitizer at 0ppm. -CDI- PIC replenished supply and added sanitizer to buckets at 100ppm chlorine. **REPEAT** -1- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips for quaternary sanitizer at 3-comp sink. **10 DAY VERIFICATION REQUIRED** -0.5- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 dust buildup on most vent covers throughout kitchen area. Increased and more thorough cleaning frequency recommended. -0- |