| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: PIC could not name Shigella. Salmonella Typhi, and Norovirus as reportable illnesses. Also determined corporate Employee Health Reporting Agreement is lacking Salmonella non-Typhi. CDI- REHS to send new educational materials. Return visit within 10 days.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 : Incomplete vomit / diarrhea clean up procedures posted o9n bulletin board. REHS to send complete procedures to PIC for posting.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (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 Observed employee wash hands and turn off faucet with no barrier. Use paper towel to turn off faucet after drying. CDI: EHS instructed employee to rewash hands due to contamination. Hands washed correctly. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTS foods as required to avoid contamination. Observed pink build-up on ice shield in large ice machine. Clean more frequently. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Tray of fried chicken breasts under no temperature control had most pieces below 135.0 F; and as low as 125.0 F. Two chicken legs in tray under no temperature control were below 135.0 F. All breasts in tray voluntarily discarded by PIC. Two chicken legs discarded. Chicken parts in heated unit also had chicken as low as 125.0 F. All voluntarily discarded.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Refrigerated breading station not holding raw chicken at or below 41.0 F. Management determined condenser frozen up. CDI- chicken discarded according to SOP. Technician called to evaluate. Do not use unit for raw chicken storage until repairs are made.
Sliced cheese, cheese blend, shredded lettuce in salad prep top all above 41.0 F All discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Cleaned scoops and other utensils stored suspended over soiled drainboard side of 3-comp sink. store cleaned utensils on clean side of sink. |
|
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. Observed floors in need of cleaning due to build-up beneath equipment and in tight areas throughout the kitchen. Splatter on some walls in facility. Black growth on wall at 3 comp sink.
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. Base tiles missing behind some equipment and in office. |