| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf). Observed employee Handle RTE deli with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves, or dispensing equipment. P. CDI: employee educated |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf). Observed soap not available at hand sink. Provide soap for handwashing at each handsink. Pf. CDI: soap provided
6-301.12 Hand Drying Provision (Pf). Observed paper towel not available at hand sink. Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf. CDI: paper towel provided |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observed deli turkey at 123F in hot box. Maintain TCS foods in hot holding at 135F or above. P. CDI: food reheated to 135F |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observed ambient temp in rep top at 50F and reach in cooler at 43F. Maintain TCS foods in cold holding at 41F or less. P. CDI: prep cooler not in use
See item #33 |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Observed Rice corn chicken in outside WIC without a date, Prep top: liver mush without a date. Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf. CDI: date placed on containers |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-101.11 Identifying Information, Prominence. Observed pest control Hot shot inside cabinet in front area. Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label. Only those pesticides that have been registered with the EPA and with the N.C. Department of Agriculture and Consumer Services shall be used. If the manufacturer’s label is missing from a pesticide container, the container shall be identified with the manufacturer’s product brand name, percentage of each active ingredient, and EPA registration number. Pf. CDI: item removed |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods (Pf). Observed Reach in cooler: deli turkey at 57 and deli ham at 56 Swiss 57 Provolone at 42F, In Standing cooler: tomato at 50F sausage at 45F, shredded cheese in front cooler at 43F, all cooling in closed container. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf. CDI: all containers opened
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf). Observed ambient temp at prep top at 50F and reach in cooler at 43F. Provide equipment in number and capacity to achieve cooling, heating, and holding temperatures
VERIFICATION WITHIN 10 DAYS |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C). Observed employee handling food without Hair net. Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C). Observed Rust on shelves in few coolers. Equipment shall be maintained in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C). Observed Soil build up surface of reach in cooler and gaskets of WIC and WIF, Soil build up on outside surface of ice machine. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue.
REPEAT |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Pressure (Pf). Observed Cold water not available at front hand sink. Provide water under pressure to all fixtures. Pf
VERIFICATION WITHIN 10 DAYS |