| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed PIC failure to demonstrate oversight of proper handwashing, utensil washing, and food preparation without cross-contamination. CDI pic coached
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. observed employee, beverages and employee food stored with or mingled with on or over food or single service utensils for the public. |
|
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 food employee preparing raw chicken, using gloves, contaminating gloves with raw chicken, touching multiple different surfaces in kitchen without removing gloves and washing hands and re-daunting gloves without washing hands. EHS showed this to PIC who attempted to correct but the employee went to wash his hands in the three compartment sink PIC motion for him to wash his hands in the hand wash sink. He attempted to get soap and then go back to the three compartment sink to wash his hands. PIC needs to spend additional time training staff on proper handwashing.
2-301.15 Only wash hands in handwashing sink. -PF see above |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. upon entrance into the kitchen EHS observed hand sink in the kitchen was completely full of solid utensils because three compartment sink was being used to prep raw chicken and food. Preparation sink was being used as food preparation per order. CDI-Hand sink unblocked. |
|
15
|
1.50
|
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 food employee working with raw chicken, failing to remove gloves before touching handles of reaching cooler and other equipment in order to not contaminate those handles and surfaces. CDI coached, hands washed new gloves donned |
|
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 cooked corn in water in top of prep unit at 50f. CDI- discarded
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 |
3-501.17 (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 no date marking for shredded lettuce , sliced tomatoes and cooked corn. CDI- date marked
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed spray bottle of cleaning solution on labeled with other cleaning solutions on the floor. |
|
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 multiple containers of various powder or granular substances unlabeled. |
|
39
|
1
|
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 box of raw chicken stored on kitchen floor. Facility is struggling to perform all its food preparation activities in a very limited space. facility may have to consider limiting menu.
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed facility using equipment not designed for its intended purpose. Prep sink was unusable because it was serving as a storage station for mixing cooked chicken and sauces and utensil washing sink was being used as food preparation sink with no where to put soiled utensils. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. observed ladle stored on dry food storage rack on top of electrical cord where the rice pot was plugged in. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
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 multiple plastic sleeves, single service to go food containers stored on the floor under the counter. |