| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed three employee drinks stored on prep stations in kitchen during food prep. One open employee drink was stored above food prep. CDI- containers were discarded. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. No hand washing was observed from employees during food prep in kitchen area. Three employees were seen changing task between processes and not washing hands. CDI- demonstration and instructions were given by health inspector. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a large pitcher of water sitting in hand sink in kitchen area. CDI- Pitcher was removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sinks in kitchen area. CDI- paper towels were provided.
6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at hand sink at any hand sinks in facility. CDI- signs were provided by inspector. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed oyster tags that were not dated with the date of the last oyster sold. Also, the tags were not stored in chronological order. CDI- tags were stored in chronological order. Moving forward, dates will be recorded on tags according to PIC. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed three containers of raw shrimp stored above cooked pigs feet and other ready-to-eat items in walk-in cooler. CDI- items were reversed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed one container of pigs feet that was stored above 41 F in walk-in cooler. Date on container stated that items was cooked yesterday. CDI- container of pigs feet was denatured and discarded into trash. -zero-
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 . |
|
23
|
3
|
Proper date marking & disposition |
No |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed several containers of food such as cooked shrimp, diced tomatoes, and shredded lettuce that were not dated in the prep cooler. Observe one container of cooked shrimp that was dated for 9/08 in walk-in cooler. When asked water date was the cooked shrimp in prep cooler dated, PIC stated that it was cooked on 9/10. Containers of undated items were denatured and discarded into trash. VR- facility will have up to 3 days to find a better system for ensuring that date-marking will occur properly. REPEAT (full points).
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 . |
|
28
|
1
|
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 containers of sanitizer in kitchen area that were not labeled. CDI- containers were properly labeled. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing in water that was 82 F. Coming out of prep sink. CDI- ice was added to sink to ensure proper thawing procedures. -zero- |
|
49
|
1
|
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. Clean exterior of grill, fryers, refrigeration units, and shelving in kitchen area. Clean shelving in walk-in cooler and dry storage units in back of facility. REPEAT (full point). |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open on dumpster in back of facility. -zero- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Repair/replace cracked floor board on sides of prep units in kitchen area. Replace damaged ceiling tiles in ceiling of kitchen area.
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 buildup from floors behind fryers in kitchen area. Clean splash from walls behind prep stations and fryers in kitchen area. |