| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. OBSERVED FOOD EMPLOYEE WITH OPEN CUP OF WATER ON CUTTING BOARD AT RPEP UNIT. CDI- REMOVED |
|
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 FOOD EMPLOYEES HANDLING SOILED CLOTHS AND RETURNING TO FOOD PREPARATION WITHOUT CHANGING GLOVES AND WASHING HANDS. CDI- COACHED, HANDS WASHED
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P OBSERVED DISHWASHER HANDLING SOULED AND CLEAN UTENSILS WITHOUT CHANGING GLOVES OR WASHING HANDS IN BETWEEN. CDI- COACHED |
|
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 OBSERVED RAW CHICKEN PREPARATION ON PREP TABLE WITH BAGS OF ONIONS BELOW. CDI- REORGANIZED
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P OBSERVED CHICKEN AND BEEF THAT APPEAR TO HAVE NOT BEEN FULLY COOKED BEFORE BEING COOLED. EXEC CHEF INSTRUCTED CHICKEN BE COOKED INITIALLY TO 135 ACCORDING TO PIC. CDI- EHS EXPLAINED NON-CONTINUOUS COOKING REQUIREMENTS |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P OBSERVED CONTAINER OF STEAK AND CHICKEN BEING REHEATED IN OVEN SET TO 86F. CDI- REMOVED TO GRIDDLE REHEAT FASTER |
|
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 PLASTIC LEXAN OF COOKED BEANS AT 175 COOLING IN POOR ICE BATH. EHS ESTABLISHED FULL COOLING PROCEDURE THEN EXPLAINED PROBLEMS WITH THIS METHOD
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 . |
|
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 MULTIPLE TCS FOODS IN TOP OF PREP UNIT AND PREP TABLE COLD HELD ABOVE 41. CDI- PLACED ON TPHC OR REMOVED TO WIC
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 . |
|
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 LARGE PLASTIC CONTAINER OF BEANS COOLING IN ICE BATH, NOT BEING STIRRED WITH VERY LOW SURFACE AREA TO VOLUME RATIO . CDI PLACED ON SHEET TRAYS AND COOLED RAPIDLY
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf OBSERVED FACILITY UNABLE TO PRODUCE CHLORINE TEST STRIPS FOR THE DISH MACHINE. |