| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee wearing gloves for food preparation, move to different area of kitchen to perform task, return to food prep area, and then don gloves. CDI - Employee was stopped and asked to wash hands. Employee conducted handwash following correct handwashing procedure. -0 points- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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. Observed in- use utensils at food prep station, grill, and on prep tables. PIC stated that utensils are changed/cleaned approximately every 6 hours. The utensils present during start of inspection were in -use for approximately 6 hours. CDI - All in-use utensils were taken to dish machine 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 salsa at cold holding prep line with a temperature of 49F. All other items at prep line were 41F or less. Salsa is commercially made. Salsa in walk in cooler was 37F. CDI - PIC discarded salsa and replaced with salsa with a temperature of 37F. PIC has been advised to conduct frequent temperature checks of all TCS foods. -REPEAT- -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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance in dry storage area. PIC identified contents to be cleanser. CDI - PIC labeled spray bottle with name of contents. -0 points- |
|
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 unlabeled container of breading mixture and unlabeled shaker container of powdered sugar. All other containers of food were properly labeled. -0 points- |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without using hair restraint.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing wrist watch. -REPEAT- -0.5 points- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed small butter scooper stored in water with a temperature of 49F in flip top cooler. CDI - PIC discarded water. -0 points- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed coffee filters stored on top of machine without protective covering or wrapping. -0 points- |
|
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 heavy food build up on non-food contact surfaces of grills hot holding equipment, and gaskets of cold holding equipment. Observed dust on shelving used to air dry equipment and utensils. -REPEAT- -1 point- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed heavy leak at handwashing sink closest to walk in cooler. Repair leak. -0 points- |
|
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 food build up and debris on the floors in dry storage room, under shelving units, under the dishmachine, and under prep tables. -REPEAT- -1 point- |
|
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 employees covered drink stored on drying rack near dish machine. Designate an area for the storage of employee drinks away from clean equipment, food, and utensils. -0 points- |