| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee holding and drinking out of cup with straw while wearing gloves at prep line. CDI - Employee was asked to store drink in designated area and to wash hands. Employee washed hands using correct handwashing procedures.
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drinks stored on top of flip top coolers, dessert coolers, and on handwashing sinks. CDI - All drinks were moved to designated storage area. -0.5 points- |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee holding and drinking from cup, remove gloves, and then don gloves to engage in food preparation. CDI - Employee was stopped and asked to wash hands. Employee washed hands using proper handwashing procedures. -0 points- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in male or female restroom. CDI - Handwashing signage was provided to PIC.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a sanitizer bucket filled with water stored in handwashing sink at prep line. CDI - PIC removed sanitizer bucket. -1 point- |
|
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 heavy build up of food debris and residues on knife holder/station on prep line. Observed food build up on metal containers stored as clean. CDI - Items were taken to dish washing to be washed, rinsed, and sanitized. -1.5 points-
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in walk in cooler cold holding at temperatures between 43F and 45F. Walk in cooler door was open when inspection started and was left open three additional times during inspection. PIC was advised to close door when not in use. Door was closed and TCS foods cooled to 41F during inspection. Ambient air temperature was measured at 40F. -1.5 points-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed establishment using TPHC procedures for butter, wing butter, sour cream, shredded cheese, and au jus on prep line. Items are held in cold holding or hot holding equipment but difficult to maintain correct cold holding temperatures in hot kitchen. Establishment has started using TPHC, keeping track of start and end times using date marking stickers, and discards items after 4 hours. TPHC procedures listed in manager's binder did not list food items being held on TPHC. CDI - A written TPHC procedure was created during inspection listing all items being held on TPHC. -0 points-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shaker containers of ingredients stored on prep line without labels. -0 points- |
|
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 box of milk jugs stored on floor of walk in cooler. -0 points- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while preparing food. -0 points- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 washed, rinsed, and sanitized metal containers stored in plastic bus tub with pooled water. CDI - Containers were all taken to dish washer to be washed, rinsed, and sanitized. -0.5 points- |
|
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 sliding doors open on dumpsters. Maintain dumpster lids and sliding doors closed when not in use to prevent rodent or insect infestation. -0 points- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on cutting board. CDI - Phone was removed. Store employee possessions in a designated storage area away from food, equipment, and utensils. -0 points- |