| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed PIC wash hands at the handsink then turn faucets off without using a protective barrier. EHS observed all other food employees were properly washing hands.
CDI: EHS reminded PIC to use a paper towel before turning faucets off to prevent re-contaminating hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed multiple sheet trays of TCS food items that were not prepared today and stored inside the WIC without a cover/wrappings.
CDI: PICs covered all containers of food items that were not actively cooling. |
|
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 food debris on the blade of the vegetable dicer stored on the clean dish rack.
CDI: Vegetable dicer was taken to the 3-compartment sink to be re-washed/rinsed/sanitized.
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
Observed one metal pan of portioned cooked duck stored inside make table 2, temping above 41F on the top layer and temping at or below 41F on the middle and bottom layers. Observed pan was filled too high above the fill line. PIC stated they hold the food items stored inside the unit overnight. All other TCS food items were observed cold holding at or below 41F.
CDI: PIC voluntarily discarded the top layer of cooked duck temping above 41F.
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
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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
Observed rice held on TPHC marked with a start time of 11:00AM, when time of EHS's observation had not been 11:00AM yet. Food employee stated that the rice was taken out of refrigeration and placed out on the cart to hold on TPHC around 10-15 minutes prior.
CDI: PIC created new time label with the correct start time of 10:45AM and discard time of 2:45PM. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed 3 large rolling bins underneath a prep table containing flour, cornstarch, and sugar, all unlabeled.
CDI: PIC labeled all 3 bins so that all employees can easily identify. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed a container of in-use utensils held in water temping below 135F (see temp chart) at the front expo line. EHS observed other containers of in-use utensils held in water were temping at or above 135F.
CDI: PIC removed the container of in-use utensils and discarded the contents. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple plastic pans wet-stacked and stored on the clean dish rack.
Ensure all multi-use equipment and utensils are completely air-dried before stacking together. |
|
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 heavy dust and debris buildup on the clean dish rack located next to the dish machine. Observed soiled handsinks throughout facility.
Increase cleaning frequency. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 paper towel dispensers and soap dispensers for handsinks located inside the kitchen heavily soiled.
Increase cleaning frequency. |