| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed PIC fail to use barrier to turn off faucet after washing hands. CDI- PIC properly rewashed hands and used barrier. *REPEAT*
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed two food employees fail to wash hands before donning gloves for food prep. Food employees were gloveless plating food prior to EHS entering kitchen. CDI- PIC had food employees remove gloves, properly wash hands before donning new gloves. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed PIC handling cut endives, a leafy green, without the use of gloves. PIC stated that endives are used as a garnish on sushi plates. CDI- PIC voluntarily discarded item. Ensure when working with raw foods and ready-to-eat foods, proper handwashing is practiced and gloves are used as required.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
16
|
0
|
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 3 cutting knives stored as clean with food debris and residue accumulation. PIC stated items had not been used today. CDI- PIC removed items to dish machine.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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). Observed cooked shrimp held in plastic container located in 2D flip top without date. Food employee stated item was prepped on the morning of 12/4. CDI- correct date marked on container. Ensure TCS foods are date marked/labeled if they are to be held for more than 24 hours. *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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 dice pork held in 2D flip top without date mark. PIC was unsure when item was originally prepped due to item being cooked, frozen, and then thawed on separate day. CDI- EHS discussed date marking with staff, PIC applied correct date to frozen diced pork and thawed pork currently in use. See general comments. *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 large pan of thawing shrimp and thawing chicken being held unsubmerged in still water. CDI- EHS discussed methods with PIC, PIC had items submerged while under running water. |
|
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 floors of WIC with heavy food residue and debris accumulation under storage racks. Increase cleaning frequency. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles and vents in kitchen with heavy dust accumulation. Observed cleaning needed under and behind equipment on cookline. Increase cleaning frequency. *REPEAT* |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Provide required lighting intensity. Observed lighting in WIC below 10 foot-candles. Increase lighting.
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 food employee’s lunch tray stored on prep table on cook line. CDI- food employee removed item to designated area. |