| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee bottled water on prep top. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed staff not wash hands after returning from outside the kitchen before handling food and containers of food. CDI-staff told to wash hands.
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 staff turn off water after wetting hands, turn it back on after lathering up and turn it back off with hand. CDI-PIC discussed with staff, hands rewashed
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 . |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one hand sink (front) had a pitcher in it and another (dish pit) had food scraps. Hand sinks are only for washing hands, use prep sink for acquiring water for food and for rinsing food, cleaning vegetables, etc. CDI-pitcher removed
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed staff get cup of water from hand sink to use for food. CDI-EHS redirected staff |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed container of moldy stuffed peppers in reach in. CDI-discarded |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Repeat- Observed one flat of shell eggs stored above vegetable/herbs in WIC. CDI-herbs relocated to a different shelf. No escalation of point due to it being 1 item.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed staff wearing gloves into bathroom and dumpster area without removing gloves before or after entering kitchen. CDI-discussion with PIC and EHS intervention both times |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
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. Repeat-Observed active dishwashing with no sanitizer in the 3rd compartment. Spray bottle with undiluted bleach on clean drain board. CDI-sink cleaned and sanitized then refilled with sanitizer that tested properly. Spray bottle relocated to dirty drain board.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot foods left sitting on counter instead of putting in hot box. PIC said that while they are in lunch rush they keep it accessible then after put it in hot holding unit. Hot foods must maintain 135F or more at all times, heating back up before service is not sufficient. CDI-Discussion with PIC, one chicken dish discarded one reheated. Checked on reheating, was reheated, per staff, and now 100F. Discarded.
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 Observed milk, unsalted butter, grilled onions, sliced tomatoes, sitting on counter throughout inspection. Do not get so many items out of the cooler at once, so partially prepped food remains on counter, if get too busy put foods back into cooler. If ghee is going to be made with butter it needs to be unsalted butter or margarine so it doesn’t have to be held at 41F or below. Grilled onions were said to have been cooked 2-3 days previously and held on speed rack at room temp. Cooked plant foods must be held hot (>135F) or cold (<45F) after cooking. CDI-onions and butter discarded. Other items put back into cooler.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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). Observed grilled onions, chicken gravy without date marks. CDI-both discarded.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle labeled sanitizer is undiluted bleach. CDI-discarded |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Repeat- Observed food prep staff wearing several bracelets. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Repeat-Observed plastic single use sauce cups being stored in spice mixes and peanuts in main kitchen area as means to dispense product. CDI - PIC removed. EHS coached on utilizing dispensing utensils with handles. |
|
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.
Repeat-Observed plastic hotel pans, bowls being stored as clean while wet stacked in dish pit area. Ensure all equipment is properly dried before stacking together. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Repeat-Observed trash on ground around dumpster. 5 gallon buckets with old food debris and filled with water. Ground sludgy around used oil container |