| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed a food employee handle dirty dishes, discard gloves and put on new gloves to handle dishes. EHS notified PIC of the missed hand wash. CDI- PIC instructed employee to re wash their hands and provided education to employee. |
|
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 multiple clear containers and lids stacked in clean storage with stickers/sticker residue on the food contact surface. CDI- PIC instructed employee to re wash, rinse, sanitize all dishes with stickers and residue.
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 .
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed two visibly soiled aprons handing from the clean dish storage rack. Aprons were in very close approximation to clean and sanitized dishes. EHS advised relocating the aprons and rewashing all dishes that could have become contaminated. CDI- Aprons were relocated and dishes were rewashed, rinsed, and sanitized.
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 . |
|
20
|
0
|
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. Observed two containers of cooked corn beef and one bus tubs of cooked Ruben meat that were prepared yesterday and holding temp above 41F. CDI- Items were voluntarily discarded by the PIC.
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
|
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 beer cheese in hot holding unit at 129F and cooked chicken/veggies mix on stove holding temperature at 116F. CDI- Both items were heated to 165F and then maintained at 135F.
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 |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in both cook line prep units that were holding above 41F. Food employee stated that this is due to the food just being prepped. EHS took temperatures. See Temp chart. EHS returned to these items approximately 45 minutes after initial temperature. Items had not cooled, likely due to proximity to the grill. All items had been placed in the unit prior to opening due to the facility offering a limited menu for St.Patricks day. Prep units ambient temperature was 40F or below. CDI- Since items had been out in the prep units for less than 2 hours, items were moved to walk-in cooler to rapidly cool. All line items were replaced with those from the walk-in cooler.
Observed beer batter placed in an ice bath near the grill holding temp at 60F. PIC stated that they would like to do TPHC for the product. CDI- Product was placed on TPHC and EHS will assist in completing the paperwork. See comments.
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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the salmon and burger items on the menu did not have an asterisk for the consumer advisory. PIC stated that customer can order these items undercooked. CDI- PIC had food employees add an asterisk to these items. |
|
33
|
0.50
|
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 Observed a container of corn beef that was tightly wrapped individual portions and deeply stacked. The container of Ruben meat was in a deep bus tub and tightly wrapped with plastic wrap. CDI- EHS discussed approved cooling methods with PIC. PIC stated that they will have staff utilize shallow pans in the future.
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 . |
|
40
|
0.50
|
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 a food employee with a bracelet on while cooking and prepping food. C
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees on the cook line without a hair restraint. One employee put on a hat as their hair restraint. The other employee was asked twice but did not don a hair restraint. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several stacks of metal pans, plastic pans, and bus tubs that were stored as clean and stacked wet. CDI- PIC instructed food employee to rewash, rinse, and sanitize all dishes that had been stacked wet. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 single use cups stored on the floor. CDI- PIC relocated the items to an area where they were at least 6inches above the ground. |