| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
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. Observed multiple food employees on cookline fail to discard gloves after engaging in several different tasks on the cookline. Food employees were seen handling TCS foods directly with gloved hands, handling soiled equipment, dishes, and utensils, and prepping plates for expo. CDI- EHS discussed with PIC, PIC had employees discard gloves and wash hands properly.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employees fail to use barrier after properly washing hands. CDI- PIC had food employee rewash hands properly and use barrier to turn off faucet. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at front handsink used by frontline employees. CDI- PIC had paper towels placed in area.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front handsink being used as dump sink for discarded beverages. CDI- EHS discussed handsink usage, PIC had food employee clean sink. |
|
15
|
1.50
|
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. Observed food employees fail to change gloves after they were visibly soiled and tasks changed. PIC stated that food employees are taught to change gloves after at least 5 tasks. CDI- See item #8. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed no change in temperature with pancake batter after almost an hour. CDI- See item #33.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods held on cookline in long flip top and prep top temping above 41F due to lids being maintained off or open during kitchen’s hotter timeframes. EHS discussed use of ice baths and bags being used to counter high temps. CDI- PIC voluntarily discarded sliced sausage and pesto ranch, removed rest of TCS items to rapidly cool. *REPEAT*
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 avocado mash cooling below .12F/min, pancake have no change in temperature, both due to items being in densely packed deep containers with tight fitting lids. CDI- EHS discussed effective cooling methods, PIC added iced to batter and removed tightly fitted lids. *REPEAT*
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout kitchen. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bottom of 1D prep unit with food debris accumulation and top of dish machine with heavy food debris and residue accumulation. Increase cleaning frequency. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed WIC lighting below 10 foot candles. Increase lighting. |