| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Employees were washing dishes in prep sink with no soap or sanitizer step. Most of pans stored as clean were visibly soiled with food. Time as a public health control was not being done properly. TCS ready-to-eat foods were not being date marked. PIC must ensure requirements of this code are met and risk factors for foodborne illness are controlled. CDI - PIC educated on duties. 0 pts.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in men's bathroom. CDI - PIC placed roll of paper towels at sink. 0 pts. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
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. Raw chicken stored above raw beef in walk-in cooler. Raw chicken stored above raw seafood in walk-in freezer. Store raw animal foods according to final cook temperature - raw chicken must be on bottom. CDI - PIC corrected food storage order during inspection. If raw animal food storage is a violation next inspection, a risk control plan will be implemented. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Meat grinder and most pans stored as clean had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to 3-compartment sink to be re-washed. //
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Both employees observed washing utensils with only water and no soap or sanitizer. Also, another employee was preparing raw chicken on 3-compartment sink drainboard and did not wash or sanitize it before placing clean dishes there to dry. Utensils and food-contact equipment must be washed with soap/detergent, rinsed off with clean water, and then sanitized. CDI - PIC washed, rinsed and sanitized 3-compartment sink. EHS helped PIC set up 3-compartment sink and all soiled utensils and equipment were placed in wash vat during inspection.
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 . |
|
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 Tofu, cabbage, baby corn, and chicken were missing date labels in sandwich cooler. TCS ready-to-eat foods must be labeled with date prepared, and held for no longer than 7 days. CDI - PIC placed date labels on items. Establishment will be placed on risk control plan for date marking if date marking is still out of compliance next inspection. REPEAT
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Chicken held on TPHC had a start time of 12PM, but time was 11AM. Establishment must place accurate time label on TCS foods held under TPHC. CDI - PIC corrected time label. 0 pts. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not self-close. 0 pts. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths observed on prep table during inspection. Store wet wiping cloths in sanitizer solution when in between uses. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gaskets on walk-in cooler door and sandwich cooler door are taped down. Caulking between prep sinks is worn and needs to be redone. Replace torn gaskets. // 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Old cardboard is being used to line several shelves throughout kitchen. Remove old cardboard. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Employee observed preparing raw chicken in 3-compartment sink and on clean drainboard. Employee rinsed off some raw chicken debris, and then began washing utensils and placing them right where the raw chicken debris were. Warewashing sinks must be washed, rinsed and sanitized before and after each use. Establishment needs to use prep sinks for food as they have 2 prep sinks. CDI - PIC washed, rinsed and sanitized sink and was told to only use prep sinks to prepare food. |
|
49
|
0.50
|
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. Grease and soil buildup on equipment throughout kitchen, especially sides of cooking equipment. REPEAT |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Lots of old raw chicken boxes throughout kitchen and in bathroom. Remove these daily to prevent attracting pests. 0 pts. |
|
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. Clean floors throughout kitchen. Clean grease off ventilation hood. REPEAT 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Lots of old equipment and old food boxes stored throughout kitchen, dining room and outside back door. Remove these items to prevent attracting pests and to aid in cleaning. |