|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed establishment using poster that only requires employees to report on 3 out of 5 symptoms, and does not mention big 6 reportable illness. CDI- EHS discussed employee health with PIC and provided handout to be posted for food employees.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 product to remove the heat. -Pf. Observed shredded lettuce prepped this morning being held in flip top immediately after prep to cool. EHS observed shredded lettuce cooling at a rate of 0F/min. Observed noodles cooked before establishment opened cooling at a rate of 0.36F/min while in first parameter. CDI- EHS discussed effective cooling methods with PIC, PIC removed overfilled deep pan of shredded lettuce from flip top unit to WIC, PIC removed noodles from bowl to a sheet pan.
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 . |
|
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. Observed gaskets of 2D prep unit with debris and residue accumulation, and floors of WIC and WIF with food debris and heavy residue accumulation. Increase cleaning frequency. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor tiles in pathway where prep sinks and back 3-comp sink is located; cracked, damaged, not smooth and easily cleanable, and in need of repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed WIC at 1.5 foot candles. Increase lighting to at least 10 foot candles.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee’s personal water bottle stored on prep surface. PIC had food employee remove bottle to designated area. |
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