| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee working with raw chicken wings, take off gloves and then put new ones on to work with RTE items. CDI - PIC removed gloved and washed hands before resuming with food. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bowl
Observed bowls being used to portion vegetables, raw meat, and raw shrimp. Bowls were filled with stake, given to chef and then given back to flip top to refill with cooked chicken and vegetables and then cooked to 133. EHS made PIC aware of contamination hazards by using the same bowls for raw and RTE items. CDI - PIC moved all bowls to be w/r/s. PIC cooked chicken and vegetables to above 165F and placed clean bowls for each protein and vegetable.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer used yesterday, stored as clean with visible food debris. CDI - PIC moved to 3 comp for w/r/s. |
|
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 all items being held on TPHC without time stamps. PIC stated they come in after service begins and adds stickers. EHS observed wrong times stamps being added to items. EHS explained that time starts once items are removed from temperature control. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees, prepping vegetables with out hair restraints. CDI - food employees pulled hair back and put on hat. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
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 hot water dish plate dead and not working. CDI - PIC added batteries. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 cook line, fryer, shelving and WIC/WIF in need of cleaning. Increase cleaning frequency. |
|
55
|
0.50
|
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 food debris and build up throughout facility on ceiling, walls, and floors. increase cleaning frequency |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee, personal items stored above/on signal use, single service and food throughout kitchen. CDI - PIC moved to prevent contamination. |