| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. Observed 2 separate employees not properly wash hands by following cleaning procedure. CDI- EHS discussed proper handwashing procedures, PIC had employees rewash hands before continuing to task.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed 3 separate food employees not use barrier when turning off faucet after washing hands. CDI- EHS discussed when to wash procedures with PIC, PIC had employees properly rewash hands without recontaminating. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 0ppm sanitizer solution at dish machine. PIC had contacted eco lab after trying to prime unit. ECOLAB came onsite to repair unit. *REPEAT* VERIFICATION REQUIRED
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 |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken wings in flip top left of fryer, sliced grilled chicken and sliced cheese in cold drawers to the right of flat top grill, rice in cold drawers in middle of cook line, shredded cheese in flip top to the left of cookline, and top layer of salsa cups at front nacho prep temping above 41F. CDI- PIC voluntarily discarded rice in cold drawers and top layer of portioned salsa, and removed all other items to be rapidly cooled in WIF. All items removed to be cooled were within 4 hour parameters of cooling from ambient temp. *REPEAT*
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 spray bottles containing blue liquid stored throughout establishment. PIC stated items were sanitizers and had them labeled. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 product to remove the heat. -Pf. Observed rice temping well above 41F being cooled in cold drawer. CDI- PIC voluntarily discarded item. Observed TCS items prepped in the morning stored in deep plastic pans with tight fitting lids. Observed sliced Cajun chicken, corn salsa, sautéed onions, and chicken wings cooling at less than .12F/min in WIC. CDI- EHS discussed cooling methods with PIC, PIC removed tightly fitted lids and had items moved to WIF to increase cooling effectiveness. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets of prep units on cook line tearing, peeling, and in disrepair. PIC stated maintenance had been contacted. *REPEAT* |
|
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. Observed food debris and debris accumulation in passthrough, and food debris accumulation inside of low reach-in units on cookline. *REPEAT* |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand sink near fryer station leaking water during entire inspection. PIC stated that maintenance had been contacted. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed cleaning needed under and behind equipment throughout facility, with food debris and heavy liquid debris on cookline. |