| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 containers of food that had already been cooled without lids or other forms of protection. -CDI- EHS provided coaching on proper protection once items have been cooled. (0 pts) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed no sanitizer at the 3 compartment sink while actively being used to W/R/S equipment and utensils. -CDI- Employee procured bleach to create a chlorine sanitizer solution as a means to sanitize the equipment and utensils in the 3 compartment sink. REPEAT*** (1.5 pts)
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed dishes that were soiled with food debris/residue while being stored as clean. -CDI- Dishes were placed in the 3 compartment sink to be re-washed.
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 tikka sauce and cooked chicken that were said to be hot holding at less than 135F. Employee stated that the items were hot holding but were only placed there 20 minutes prior to EHS taking a temperature. -CDI- Items were quickly reheated above 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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed items being held on TPHC that were not time stamped indicating when the items were removed from hot holding and when they will be discarded. -CDI- PIC provided correct time stamps. (0 pts) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P
Observed bottles of employee medication on a dry food storage rack. -CDI- PIC relocated the employee medication. (1 pt) |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
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 several large containers of different spices/seasonings as well as in-use squeeze bottles that did not have labels. Label all items that are not longer in their original containers. REPEAT*** (2 pts) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed containers of food items being stored on the floor. No contamination was observed. -CDI- Items were appropriately relocated. (0 pts) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed stacks of metal insert containers wet stacked while being stored as clean and dried. Separate containers to allow proper air flow. (0.5 pts) |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed boxes of single-use cups/containers stored directly on the floor. Place single-use items at least 6 inches above the floor. (0.5 pts) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed dish machine unable to maintain chlorine concentrations at a minimum of 50ppm while being used. The dish machine would achieve proper concentration if primed during every use. Service machine. (0 pts) |