|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
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 employee handle soiled wiping cloth then change gloves but not wash hands when doning new gloves to handle food and food preparation. CDI, employee washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with hands and not use barrier. CDI, employee rewashed hands. |
|
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 - observed dishwasher handle soiled equipment at dish machine then use same gloves to handle clean equipment. CDI, employee washed hands. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed broccoli salad with cheese prepared and cooling from 9am but not reach cooling parameters and was at 49 degrees F. CDI, broccoli salad voluntarily discarded. Observed hot pickled onion cooling on cart at 89 degrees F at 1:35 and dropped to 87 degrees F at 2:29. Cooling calculation indicated method not effective to reach cooling parameters. Observed pudding recently portioned and cooling in at 44 in covered container. CDI, foods transferred to shallower container and relocated to WIF to rapidly cool. Proper cooling methods discussed with operator. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed brisket, chicken fingers and fried okra hot held below 135 degrees F. See temperature observation chart. CDI, brisket reheated to 183 degrees F and chicken fingers and okra voluntarily discarded. Observed hot pickled jalapeño and onion held at ambit temperature on counter. CDI, hot pickled items voluntarily discarded. Observed ribs hot held on grill at 104 degrees and sausage link hot held at 114 degrees F on line. CDI, ribs voluntarily discarded sausage relocated to reheat .TPHC reviewed with PIC as possible option.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 cream corn with prep date of 5/12 and slaw with prep date of 5/10. CDI, foods voluntarily discarded.
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 . |
|
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 broccoli salad with cheese prepared and cooling from 9am but not reach cooling parameters and was at 49 degrees F. CDI, broccoli salad voluntarily discarded. Observed hot pickled onion cooling on cart at 89 degrees F at 1:35 and dropped to 87 degrees F at 2:29. Cooling calculation indicated method not effective to reach cooling parameters. CDI, foods transferred to shallower container and relocated to WIF to rapidly cool. Proper cooling methods discussed with operator. 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
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies and fruit flies. |
|
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 handler wearing hair tie.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing watch. |
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