| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observation: EHS observed the facilities vomiting and diarrheal was outdated. CDI: EHS provided the facility with an updated copy of the vomiting and diarrheal guidelines.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observation: EHS observed PIC wipe hands on a wet cloth and continue with food prep. CDI: EHS provided education and PIC rewashed hands before donning new gloves. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observation: EHS observed damage to a container of salt and another food item. These items had viable wet damage. CDI: PIC voluntarily discarded the food items. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observation: EHS observed PIC prepping food with torn gloves. CDI: EHS provided education and PIC washed hands and donned new gloves before continuing with food prep.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observation: EHS observed raw ground beef above raw shrimp in the lowboy. EHS observed raw ground beef stored directly above raw whole intact pieces of raw beef. CDI: Storage order was corrected in both locations. EHS provided education on storage order.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observation: EHS observed raw shell eggs stored above sauce in the lowboy below the prep unit. CDI: PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 Observation: EHS observed cut tomatoes, open hotdogs, a container of house made sauce and open lunch meat in a low boy unit and horchata in the WIC without any date marking. CDI: Items were date marked as they were prepared yesterday.
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 Observation: EHS observed tamales (lowboy) and pico (WIC) that were beyond the 7-day allotment for date marking. CDI: PIC voluntarily discarded the items.
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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observation: EHS observed that the menu does not include an asterisk for the disclosure and reminder that links the statement to food items. The facility needs to add an asterisk before the disclosure and reminder agreement. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observation: EHS observed de-icer, ice-machine cleaner, and household fragrance devices stored with food in the basement. CDI: These items were relocated away from food and storage areas.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observation: EHS observed an unlabeled bottle of dish soap outside the back door of the facility. CDI: PIC labeled the bottle of dish soap. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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. Observation: EHS observed Salt/garlic powder mix, salt, and oil without labels throughout the facility. CDI: PIC labeled the food items. |
|
39
|
1
|
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.
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observation: EHS observed food storage and food prep in the basement of the facility. The basement is not a suitable location for food prep as there is no hand sink in the basement. Food is being stored under unshielded sewage pipes. |
|
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. Observation: EHS observed a wet wiping cloth being stored on a prep surface. CDI: EHS provided education about wiping cloth storage and the PIC placed the cloth in sanitizer. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observation: EHS observed tongs and a spoon with the handles down stored in food containers. CDI: PIC removed the utensils and EHS provided education. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. Observation: EHS observed heavy build-up on the back of equipment in the kitchen. More frequent cleaning is recommended. |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13 Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other systems including use of sewage transport vechiles, pumps, pipes hoses, and connections that are constructed, maintained, and operated according to law. Observation: EHS observed mop water being dumped directly onto the ground. Education provided tothe PIC on proper mop water disposal. |
|
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. Observation: EHS observed damage to the flooring tile in the women’s bathroom and in the WIC. Flooring shall be smooth and easily cleanable. |