| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee washing dishes moving from clean to dirty without hand wash. CDI Employee washed hands..REPEAT
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee with gloved hands wipe gloved hands on clothes. CDI employee washed hands |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates stacked as clean on cook line with visible debris. Once plates were unstacked plates underneath had visible food debris on them as well.. CDI.. Plates were removed from service lines. REPEAT
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 . |
|
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 Observed slaw, lettuce mix, pasteurized boiled egg halves and Pico above 41F please see temp chart. CDI items were voluntarily 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 . |
|
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 flying pest throughout facility |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed grill top being cleaned with metal brush in close contact of food cooking on grill. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed clean containers stored as wet. |
|
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. Observed Shelving in WIC rusted.
4-502.11(A) Maintain utensils in good repair. Observed mesh strainer with mesh not in tact. CDI strainer was voluntarily discarded. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee washing hands in 3 comp sink
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing.. Observed 3 comp sink set up as wash, sanitize and then rise. CDI sink was set up to satisfy food code guidelines. W/R/S |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink with missing stopper to hold water. Facility did a temp fix until stopper can be replaced. Facility used a measuring cup to stop the sink. |