| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
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 - 0 PTs - Observed wait staff return to expo area donning gloves to work with food. Wait staff conduct active food preparation at times and must wash hands before donning gloves or engaging in food preparation. Observed excellent handwashing from cook staff when they were required to wash. CDI - Employee washed hands. PIC will complete training for when to wash with all staff. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - 0 pts - Observed one food employee go into the WIC with gloves and then move to work with food directly with same gloves. Employees must consider gloves a working utensils and discard when they become contaminated. CDI - Employee removed gloves and washed hands. |
|
16
|
1.50
|
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 several containers with food debris or oily surfaces. Observed scoops with some build up on food surface area. Ensure that dish machine is properly cleaned prior to washing. CDI - Items placed in dish washing area for a rewash.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - 0 pts - Observed sour cream and ricotta cheese based sauces reading 54-65F. Sauces are placed in bottles and stored next to waffle maker. CDI - Items placed in the WIC for cool down. PIC will explore if changing the location of storage will assist in maintaining temperature or explore if TPHC is needed.
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 |
No |
No
|
Yes |
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). / 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed the date marking system for items in the flip top units not sufficient to ensure all products have proper labeling. Items such has mushrooms, tomatoes, ham, lettuce, onions, steak, chicken, and other items were not properly dated. Currently the establishment does not label product on the top of all flip top units due to the items being stored directly under in the reach ins with dates. During the inspection most products in the flip tops did not have a direct item under the unit that indicated the date. The establishment must create a system to ensure date follows product throughout the entire process. CDI - During the inspection PIC labeled all products based on prep logs. Establishment will label products on units moving forward.
Verification Required - EHS will return to evaluate the new system in place for items stored on the prep line.
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 .
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 . |
|
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 ham cut and portioned in bags and then stored in deep container. To facilitate proper cooling establishment can either place the individual bags on a sheet tray for cooling or other effective means. CDI - Items moved to sheet trays.
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
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food employee with no beard guard and another employee with no hair restraint. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. - Observed several utensils stacked wet.
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils stored in soiled bins. CDI - Utensils and bin was properly w/r/s. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed missing cardboard lid and open door. Observed open door at the dumpster.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed trash debris throughout the entire enclosure. Establishment should work with property management to determine the best way to approach the shared dumpster area as this impacts multiple establishments. |