| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P.
Observed gloved food handler crack raw shelled eggs at the flat top and transition into handling plastic wrapped ready to eat cheese. CDI - PIC instructed food employee to remove gloves and hand wash. -2- |
|
10
|
0
|
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 large trash can blocking hand sink. CDI - Obstruction removed by PIC.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed soap pump stored inside of hand sink in the back kitchen. CDI - Soap pump removed. -0- |
|
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 active condensation drip from equipment lines inside of front display refrigeration dripping directly into ready to eat cream cheese spreads. Foods no longer safe for consumption due to being exposed to drip; same foods were also observed to be > 41 F for over 4 hours. Discussed with PIC possibility of condensation due to inoperable AC unit. CDI - All products voluntary discarded by food handler per instruction. PIC has placed a work order with Truist for repairs to display case and AC unit. -0- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed freshly made sanitizer measuring at 0 PPM chlorine. Food handler explained that they add 2 caps of chlorine. CDI - 3 additional caps of chlorine added which resulted in concentration between 50-100 PPM. -0-
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. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS applicable foods cold holding > 41 F. Refer to temperature observation chart. Items in prep tops and display case were prepared and placed into respective units as early as 7:00 AM. Cheese and unsalted butter observed to left out on prep table. Discussion with PIC regarding implementing monitoring and temperature logs during prep to ensure TCS foods are at < 41 F when cold holding. CDI - Items voluntarily discarded for compliance. Product disposition form provided to facility. -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. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. -0-
Observed cheeses and unsalted butter being held out on prep table on TPHC. No time stamps or written procedures could be provided. CDI - TCS foods voluntarily discarded; additional foods recently removed from WIC time stamped until 2:30 PM. TPHC SOP form filled out onsite.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety. |
|
33
|
0
|
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 recently prepared slaw, tomatoes and lettuce cooling covered in the walk-in cooler. CDI - Food handler instructed to vent and relocate items towards back of walk-in cooler. -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. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11(A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal foods stored with resale foods in prep reach-in unit. -0- |