| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed two (2) opened single serving water bottles stored above prep table. No food prep was observed at time of inspection. CDI - PIC rotated employee beverages to lower storage to prevent contamination. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bin of cut, washed onions stored below unwashed oranges in WIC. Observed one (1) unwrapped head of lettuce intermingled with wrapped, prewashed heads and box of unwashed celery. CDI - EHS moved onions to area beneath only RTE produce. PIC delegated removal of opened lettuce head from box of unwashed produce.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee with gloves cracking raw shell eggs and mixing for single order meal, then begin working at grill line. CDI - PIC redirected employee, who removed gloves and washed hands effectively.
Note: Observed improvements to storage order throughout WIC and walk in freezer. EHS observed chicken pieces in reach in freezer stored below raw meat skewers. Per conversation with PIC, these pieces of chicken were uncooked. Should items be repackaged, storage order will apply to freezer units as well as coolers.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) bottle of cooking butter, one (1) shaker of salt, and one (1) bin of orange spice without labels. CDI - PIC delegated the labeling of in use food bins to employees. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed two (2) open commercial containers of soybean oil stored directly on the floor at fryer area. CDI - EHS instructed PIC as to proper food storage; containers of oil and canned goods may only be left on the ground if they are hermetically sealed and unopened. PIC directed employees to properly store open soybean oil containers. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee handling food items (placing cooked items into to go trays) without effective hair restraints. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed one (1) in use wiping cloth stored on prep table at time of inspection. When asked if a sanitizer bucket was available, food employee directed EHS to properly concentrated sanitizer bucket stored beneath prep table. CDI - EHS rotated bucket to lowest shelving to prevent contamination and moved wiping cloth into bucket. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed one (1) knife with flour stored on dry storage shelving grates. Per conversation with PIC, this knife was used to open bags of flour and rice, and may have been left by employees. CDI - PIC rotated knife to 3 compartment sink for corrective cleaning. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed three (3) spice blend containers with plastic spoons used as the dispensing utensils. Utilize cleanable, multi use utensils. REPEAT.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of to go trays throughout kitchen prep areas with exposed food contact surfaces. CDI - EHS reoriented packing to prevent potential contamination. REPEAT. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two (2) ready to eat vegetable portions (raw cut zucchini and raw cut red pepper) stored in 18 qt. Hefty bin in WIC. Observed wooden handle brush stored in BBQ sauce in grill side prep unit. Ensure that food storage containers are smooth, easily cleanable, and free of internal seams. REPEAT
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 one (1). Shelving rack at dry storage, used to hold dry goods (flour, sugar) and one unused prep table adjacent to hand sink with accumulating rust. Resurface contact points that are used to hold food, equipment, or single service items, or, as with other shelving in dry storage, cover with material that is smooth and easily cleanable. REPEAT. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed one (1) male restroom toilets bowl and lid in need of additional cleaning. REPEAT.
Note: All other previous toileting and plumbing violations have been addressed. Urinal has been replaced with no water, low flow urinal. Female toilet has been properly installed |