| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 8 |
4 |
Hands clean & properly washed |
No |
No |
Yes |
Yes |
No |
REPEAT
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed 2 employees change gloves with out washing hands CDI PIC had employee wash his hands and put on new gloves
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 raw eggs and not wash his hands and then continue cooking and handling utensils, Sliced cheese, and single service containers. CDI PIC had employee wash his hands and put on new gloves |
| 15 |
3 |
Food separated & protected |
No |
No |
Yes |
Yes |
No |
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Raw ham above and in same pan as hot dogs and cooked ham in WIC. Observed raw ham above cooked sausage and liver much in reach in cooler.
CDI PIC moved raw ham to another container and to bottom shelf in both WIC and reach in cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
Yes |
No |
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 Cooked potatoes cooling in reach in at 92F. PIC stated that they had been put in the freezer at 6:30 am (3 hrs ago) for an hour and then put in the reach in. CDI PIC voluntarily discarded cooked potatoes. Observed stewed tomatoes cooling in the prep cooler at 55F. PIC stated they had just opened the can an put the container in the prep cooler about 1 hour ago. CDI PIC put pan in WIF to quickly cool. Tomatoes were cooled to 38F.
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 . |
| 21 |
0 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage being HH at 122F. PIC stated that were cooked at 1 hour ago. CDI cook reheated sausage on grill to 165F.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and shelled eggs above 41F in prep top. PIC stated that the cheese was from yesterday. CDI PIC voluntarily discarded sliced cheese and eggs
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
| 33 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
No |
REPEAT
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 cooked potatoes cooling in Reach in cooler at 92F in deep bowl and tightly packed. PIC stated that she put the container in the freezer for an hour before putting it in the reach in. EHS educated PIC on cooling parameters and alternative methods to quickly cool foods. CDI PIC voluntarily discarded potatoes
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 . |
| 44 |
0 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
Yes |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being stacked wet. CDI PIC unshackled pans |
| 45 |
0 |
Single-use & single-service articles: properly stored & used |
No |
No |
Yes |
No |
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service plates and container above grill stored unprotected and with inside facing up. CDI Cook inverted plates and containers. |
| 47 |
1 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
No |
REPEAT
4-501.11 Maintain equipment in good repair. Observed large amount of ice buildup on ceiling and floor of WIF and on the outside of the condenser fan and lines. EHS recommended that facility have unit looked at soon. |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
Yes |
No |
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed active employee drink on tray with lids for single service cups. CDI Employee moved cup to empty bottom shelf |