| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified person present at start of inspection while reheating and prep being conducted. CDI- certified person arrived during inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employee did not use soap when washing hands.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Dish pit employee moving from soiled to clean utensils. CDI- employee educated on when to hand wash, and hands washed.
2-301.15 Only wash hands in handwashing sink. -PF: Employee washed hands at 3-comp sink. CDI- directed to hand sink to wash again.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P: Employee s donning gloves without washing hands before working with food. CDI- Employees educated on hand washing between glove changes. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Wait person handling tortillas from press with bare hands. CDI- employee stopped and PIC directed to use utensils to handle tortillas.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw shell eggs stored over cabbage in WIC. CDI- eggs moved to lower shelf and cabbage placed above.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Many pans of food in WIC and prep units uncovered. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large amount of pans and other utensils that were stored as clean still had sticker residue on them. Verification visit within ten days to see improvement. This has been a recurring violation from the last several graded inspections.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around the food. Cut tomatoes placed into prep top immediately after processing. Cut tomatoes tightly stacked in WIC immediately after processing. Tomatoes were 49.0 F in prep top and WIC after one and a half hours of cooling; dropped 2.0 F in an hour to 47.0 F. CDI- tomatoes spread out to increase cooling rate.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 one fly in the kitchen area. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Several small scoops with handles down in contact with food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cleaned items in dish pit. |