| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed two food servicer workers donning on new gloves without washing hands. Food service workers were preparing raw fish and shrimp and continued working in other areas of kitchen CDI - food service workers were instructed to wash hands before donning on new gloves. EHS observed food service workers continuously washing hands properly and donning on new gloves. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp and fish above 41*F in cold holding unit . CDI - PIC shrimp and fish to smaller containers and placed them in WIF.
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 . |
|
28
|
1
|
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 in-use two clear spray bottles without any labels. CDI - PIC labeled spray bottles. (Degreaser) & (Bleach)
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in-use spray bottle of bleach sanitizer with pure bleach. CDI - PIC diluted bleach to proper levels resulting in approximately 100PPM |
|
37
|
1
|
Food properly labeled: original container |
No |
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 two stainless steel shakers without labels that are not easily identifiable near grill.
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 two bus tubs of flour without any labels. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insect crawling on wall in storage room area. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer solution housing wiping cloths under 10PPM. CDI - PIC discarded liquid and started with new sanitizer with concentration of 200PPM. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed hand held can open with rusted gears. CDI - PIC voluntarily discarded item.
4-502.11(A) Maintain utensils in good repair. Observed melted handle of serving spoon stored clean. CDI - PIC voluntarily discarded item.
4-502.11(A) Maintain utensils in good repair. Observed stored clean paint chipping off of lemon/lime squeezer. CDI - PIC voluntarily discarded item.
4-501.11 Maintain equipment in good repair. Observed ice build up around WIF door. |
|
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 a few ceiling tiles in dry storage damaged. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed grease and food build up on filters for hood system near grill.
4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed missing filter from hood system above hot holding unit.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone, earphones and charger cords on prep table near clean slicer. |