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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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 opened employee drink stored over canned foods. CDI-Drink was relocated in a way to prevent contamination. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employees drink from open container, and not follow with a hand wash. CDI-EHS educated employee on when to wash requirements and employee properly washed hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and don new gloves for food prep. CDI-EHS explained when to wash requirements and employee properly washed hands. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed unwashed peppers and tomatoes stored over RTE sauces and other RTE foods. Store unwashed produced below RTE foods. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed burrata, feta, spring mix, and cut romaine without prep dates. Cut romaine and spring mix were prepared today. PIC stated both cut leafy greens are held over night. Feta was from last night, per PIC. PIC was unsure when the burrata was opened. CDI-PIC added correct date marks to cut leafy greens and feta, and voluntarily discarded birrata.
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 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 . Observed fresh mozzarella from 11/21. CDI-PIC voluntarily discarded RTE TCS food that was held for more than 7 days. |
|
37
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
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 unlabeled squeeze bottles near pasta station and pizza station. Observed unlabeled shakers and other plastic containers of seasonings near pizza station and prep area. CDI-Employee labeled all working containers. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling paint in kitchen, surrounding doorway from pizza station to prep area. Repair. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees’ phones and purse stored over dry goods. Observed employees’ jackets stored over single-use cups and lids. CDI-PIC relocated all employee items to a designated area, in a way to prevent contamination. |
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