| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
4
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. P- REPEAT- Observed employee handle RTE bacon with bare hand on to a plate. CDI- PIC had employee voluntarily discard bacon. Employee washed hands properly and donned gloves prior to handling RTE foods. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5 - 205.11(A)AhandwashingsinkshallbemaintainedsothatitisaccessibleatalltimesforemployeeusePf.6-301.11Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed hand sink behind grill station blocked with a large trash can. No soap and paper towels provided. CDI- Hand sink was unblocked, paper towel and soap provided. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A)Equipmentfoodcontactsurfacesandutensilsshallbecleantosightandtouch.-Pf-REPEAT-Observedseveral knives, spatulas, spoons, produce slicer, and a few plates with food debris left on them and said to be clean. CDI- PIC moved items to dish machine to be properly cleaned prior to use. 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 . |
|
45
|
0
|
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 several boxes of to go containers stored on the floor in dry storage. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12Resurfaceorreplacecuttingsurfacesthatcannolongerbeeffectivelycleanedandsanitized.-Observed portable cutting board in need of resurfacing or replacing due to deep cuts and grooves. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a spatula with pits stored with other utensils. CDI- PIC voluntarily discarded the item. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C) Keep nonfood contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed inside of dish machine, dish trays/racks, cold holding equipment, cooking equipment and hood system with grease and food debris build up. Clean as often as needed to prevent and reduce the build up. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed litter throughout the dumpster area. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT- Observed floors and walls underneath and behind equipment in need of cleaning due to food debris and grease residue build up. Dish machine area walls and floors in need of cleaning as well. |