| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed placing raw ground beef on grill with gloved hands. Employee then discarded glovers and donned new gloves without washing hands to work with RTE foods. Employees must wash hands when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee educated and he discarded gloves and washed hands. 0 pts. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw eggs stored on shelf above vegetables in walk-in cooler. Do not store raw animal foods above ready-to-eat foods or raw vegetables/produce. CDI - Employee moved raw eggs to raw shelf. //
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. Container of raw chicken stored on shelf above raw seafood in bottom of small sandwich cooler. Store raw animal foods and seafood according to their final cook temperatures - raw chicken is cooked to a higher final cook temperatures than raw seafood so it must not be stored above raw seafood. CDI - Raw chicken moved to bottom of cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 Pan of chicken tenders in hot holding measured 118F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded chicken tenders. 0 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 . |
|
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 Diced tomatoes, sliced tomatoes, and sliced ham/turkey were 44-49F in sandwich cooler. 2 large pans of lettuce in upright cooler were 48-49F. TCS foods must be held at 41F or less in cold holding. CDI - PIC stated items were all prepared in the last 4 hours so they were moved to walk-in cooler and upright cooler freezer to cool to 41F.
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 |
No
|
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 // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Goat cheese, mashed potatoes and 3 pans of mac and cheese were prepared on 4-17 but had not yet been discarded. Greek chicken in walk-in cooler was missing prep date label. TCS ready-to-eat foods must be labeled with prep date and discarded within 7 days from preparation, with day 1 being the date of prep. CDI - PIC discarded out of date items and placed yesterday’s date on Greek chicken.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. // 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Packaged baklava and brownies for customers to grab at front beside cash register are missing labels with allergens and the listed items in 3-602.11 (B)(1)-(4) CDI - PIC will serve these items from back instead of packaging them until they can acquire labels with the required information. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Small cutting board beside smaller steam table has deep cut marks and needs to be resurfaced or replaced. // 4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. 1 torn gasket present on door sandwich cooler. Ice leaking from evaporator box in walk-in freezer (REPEAT). Repair listed equipment. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Wall paint is chipping with some damage to walls in employee restroom. 0 pts. |