| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.11 Keep hands and arms clean. -P. Observed PICs hands mainly around fingernails unclean. PIC was not handling any food or equipment at time of inspection but helps as needed. CDI- PIC properly washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee touches handles of cooking equipment wipe off hand on cloth stored on prep table. CDI- PIC had employee remove cloth, properly wash hands before returning to task. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Front handsink temping at a max of 65F due to hot handle inoperable.
6-301.11 Provide soap for handwashing at each handsink. -Pf.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf.
Observed no soap or paper towels at front handsink. PIC stated sink is normally only used during busier operating hours. CDI- PIC had soap and paper towels placed in area. |
|
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 cut lettuce mix, feta, and sliced tomatoes in 2-door flip top, shredded mozzarella in 3-door flip top temping above 41F. CDI- PIC removed items to rapidly cool and had ice bags placed on lettuce.
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 . |
|
33
|
0
|
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 sliced ham cooling in reach-in freezer densely packed with tight wrapping. CDI- EHS discussed effective cooling methods with PIC, PIC had items removed from container.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed mini bowl used as scoop in container of raw calamari. CDI- PIC removed item, EHS suggested a utensil with a handle. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying plastic bin lids in dish pit. CDI- EHS discussed, PIC had employee cease action and remove items to dish machine. |
|
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 prep table board with burns and cracks on end near steamwell.
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. Observed heavily rusted shelving in walk-in. |
|
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 water pooling at bottom of prep unit. *REPEAT* |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Observed wall damage at knee wall between dry dish and dry storage racks (across from mop sink). Observed low grout at dish pit near glass reach-in. *REPEAT* |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Increase lighting in walk-in. EHS demonstrated light meter during inspection. |