| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit and diarrhea procedures in the facility. CDI: EHS provided procedures to PIC and discussed procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee with gloves crack raw eggs into a pan then discard gloves, then proceed to don new gloves to work with RTE food without a hand wash in between. CDI: PIC instructed employee to discard gloves and re-wash hands. |
|
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 two packages of strawberries in WIC with mold present. CDI: PIC voluntarily discarded strawberries. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored as clean with deli meat debris still present on equipment and blade. PIC stated that the slicer had not been used today and should be clean. CDI: PIC instructed employee to W/R/S slicer.
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
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked tomatoes, and chicken noodle soup in hot well with temperatures below 135F. PIC stated that they were placed in the steam well around 7:30. Observed low water in steam well and items double panned. PIC stated that items are not always placed on stove to reheat before being placed in steam well. CDI: PIC instructed employee to reheat items on the stove. Items reached over 165F.
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 cut tomatoes, sliced cheddar cheese and sliced American cheese in fliptop with temperature above 41F. Observed a couple sheet pans of portioned unsalted butter stored on table to be used for service. Butter had a date of 6/16 and temperature was 67F. EHS explained that unsalted butter needs to be refrigerated. PIC stated that the tomatoes and cheeses were transferred from the WIC to the prep top an hour prior. CDI: PIC voluntarily discarded unsalted butter and placed cheese and tomatoes in WIC to quickly cool.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 multiple containers of cooked corn(6/9), cooked sausage(6/9), queso(6/9), sliced turkey(6/9), penne sauce(6/3), sheet pan of cooked corn(5/29) in WIC. Observed jalapeño aioli(6/9), milk(6/7) in RIC. Observed two chubs of turkey and one chub of ham without date marking. PIC stated that they were opened Saturday. CDI: PIC dated chubs of turkey and ham and voluntarily discarded items out of date. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw chicken and chicken broth thawing in two different prep sinks with running water. Water temperature measured 81F. Items were partially thawed and began thawing an hour prior. CDI: PIC moved items to WIC to continue thawing. |
|
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 two food employees working with food without hair restraints. |