| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf. PIC was unaware of correct sanitizer concentration for quat sanitizer from dispenser and chlorine sanitizer dish machine. CDI - EHS reminded PIC of correct sanitizer concentrations and recommended daily sanitizer testing of dispenser and dish machine to ensure both are working properly.
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
3
|
1
|
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 no posted employee health policy with reportable symptoms and illnesses and no records of training for employees. CDI - EHS provided employee health poster to PIC and reviewed symptoms, illnesses, and requirements.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
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 employee handle raw chicken skewers then proceed to change gloves and take plates of food to customers. EHS intervened and reminded employee to wash hands after handling raw foods. CDI - employee washed hands.
2-301.15 Only wash hands in handwashing sink. -Pf. Observed employee rinse bottle in hand sink. CDI - EHS reminded PIC that hand sinks shall only be used for hand washing. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Quat sanitizer from dispenser at 3-comp tested at 0 ppm. Observed employee run dishes through dish machine with empty chlorine sanitizer bottle. Dish machine tested at 0 ppm. PIC contacted technician for 3-comp dispenser. CDI - technician fixed sanitizer dispenser and PIC replaced chlorine at dish machine. Both tested at adequate sanitizer concentrations.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cleaned tongs with piece of chicken on inside portion. Observed knife with residue stored on knife rack. Observed sticker residue on multiple stacked containers. CDI - PIC moved items to dish machine to be re washed.
4-602.11(C) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. PIC stated that utensils at steam table are cleaned when soiled which may exceed 4 fours in some cases. CDI - EHS reminded PIC to clean utensils throughout the day every 4 hours. Utensils in use during inspection did not exceed 4 hours.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potato and rice at steam table below 135 F. CDI - PIC reheated above 165 F.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed multiple containers of collards from 8/9 in WIC. REPEAT. CDI - PIC voluntarily 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 salsa in ice bath on TPHC without time stamp. CDI - PIC added time stamp. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0 ppm quat sanitizer. CDI - PIC replaced sanitizer at appropriate concentration. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Both WIC and equipment dry storage area measured at 1 foot candle. WIC requires at least 10 foot candles and equipment dry storage requires at least 20 foot candles lighting intensity. Increase lighting intensity. |