| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed PIC unaware of employee health policy or expectations of staff. It is important that the PIC is aware and understands the policy to ensure food employees do not come to work ill. CDI - PIC provided employee health procedures and provide EHS with how employees are questioned at clock in. Ensure that PIC understands expectations if food employees reports being ill.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed food employees work with date marking labels that were in his mouth and not wash hands. CDI - Employee rewashed hands.
2-301.14 (B) Wash hands after using the toilet room.- P - Observed food employees in kitchen after using toilet room and did not wash hands. Once an employee leaves the rest room they must wash hands. CDI - Employee removed from kitchen area.
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 employees working with raw foods, hash browns, and single service containers several times without washing hands after removing gloves. CDI - Employee washed hands.
Note: Food establishment uses single use mitts to prevent contamination. If mitts are used they must be used in a manner to prevent contamination. They should be able to shake off easily and not come in contact with clean hands or gloves. Recommend retraining of staff on handwashing, gloves use and mitt use. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - Observed no handwashing sign at the hand sink near the biscuit preparation areas.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed food employee use handsink to get water for wiping areas. Do not use hand sinks for any other purpose than handwashing. CDI - Employee used prep area. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed slicer, can opener, tongs, spoons, scoops, sauce containers, pans, plates and other utensils soiled with visible food debris throughout the food establishment. Ensure that utensils and equipment are clean prior to storing as clean and are cleaned in a manner to properly wash, rinse, and sanitize. CDI - All items placed in the dish area for cleaning.
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 .
4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. - Observed knife used for cutting raw steak bag and placed in area with working with RTE foods. If knife will be used for raw use it should be placed away from all source of contamination, CDI - Knife moved to dish area.
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine with minor build up. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed food employees labeling items on flip top during inspection that were not prepared today. Ensure that items are labeled when prepared. CDI - PIC changed date to reflect proper date. Observed salads in unit with three different potential dates. CDI - PIC discarded salads. Observed milk with no label. CDI - Milk discarded.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed eggs on time without proper label. Ensure that labels are placed immediately when removing from refrigeration. CDI - PIC added correct label. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 two boxes of produce on the floor. Ensure that food is stored off the floor at all times. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal containers stored as clean from the night before. Repeat. |
|
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 a severely torn gasket in Hotbox (near the flattop grill). Note: All food temperatures hot holding in Hotbox 2 were above 135 degrees F.
Observed severe leak in the walk in freezer causing build up of ice on the floor and on shelving. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no temperature indicator for dish machine.
Verification required within 10 days for device to properly test dish machine. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food 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 cleaning needed in all shelving of equipment including WIC, reach in, hotbox, thawing cabinet, cooler drawers, chicken preparation stations, and microwave. Cleaning needed in speed racks and shelving holding clean utensils and dry storage. Cleaning needed on exterior of all equipment and handles. Cleaning needed inside the hot well holding water for scoops. Cleaning needed on overhead shelving storing clean single service items. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open and not in use. |
|
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. -Observed floors and walls behind kitchen equipment (fryers, cold holding equipment, stovetops, dish areas) with visible buildup of debris and residue. Floors and walls behind equipment in need of cleaning. Observed vents throughout the food establishment needing cleaning due to dust build up. REPEAT.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed ceiling in storage areas with wood finishes. Ensure that ceiling is of smooth and easily cleanable finish. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee jacket hanging in the dry storage area. Observed apron in rest room. Employee break room or other designated areas should be used for storage of items. |