| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed stacked chairs, vacuum, and random boxes fully blocking hand washing sink near dining room. CDI - PIC removed all the items away from hand washing sink.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand washing sink near ice machine without any form of soap to wash hands. CDI - PIC refilled wall soap dispenser. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed bus tub of cooked rice datemarked 10/21 exceeding 7days period in WIC. CDI - PIC voluntarily discarded both containers.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed bus tub of cooking noodles without any form of datemarking in WIC. CDI - PIC voluntarily discarded noodles.
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 |
7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed secondary spray bottle with bleach and dish detergent mixed together used for sanitizing food contact and on food contact surfaces stored in dish room. CDI - EHS instructed employee to discard toxic mixture. Employee was able to demonstrate how to properly mix water and bleach only to 200PPM.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle without any form of identification near prep area. CDI - PIC labeled spray bottle bleach sanitizer. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
REPEAT
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 several secondary squeeze without any form of identification in WIC, lowboycooler and prep table. CDI - PIC/staff was able to label squeeze bottles. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed ceiling tube lighting shield with dead insects throughout kitchen. Increase frequency of cleaning. |
|
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 several open/closed boxes in WIF scattered throughout the floor not allowing EHS from entering WIF. EHS educated PIC/staff on keeping WIF organized and boxes off the floor. PIC will have WIF organized tonight.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed four containers of mayonnaise stored on floor in WIC. CDI - PIC moved food to shelves. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair. Observed a few bus tubs stored clean with pieces missing and broken. CDI - PIC voluntarily discarded 3 broken bus tubs and 1 bus tub located in WIC with cooked rice that had broken corner allowing rice to spill out.
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 rust prep tables throughout kitchen and wired storage racks inside WIC with heavy rust build up. Repair or replace storage racks and shelves. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
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 several plastic containers and pitchers stored clean with stickers still attached. CDI - PIC items back to dish room to be rewashed.
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 build up of food residues and debris inside non-food contact surfaces of RIC, and on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed excess equipment and random tools stored throughout kitchen area. Remove equipment that is no longer necessary to operation or maintenance of establishment.
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor to wall joint tile missing and damaged throughout dish room 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. Observed ceiling tiles throughout kitchen with food splash and debris build up. Increase frequency of cleaning. Observed heavy grease and food build up on walls and floors around hard to reach areas of cooking equipment. Increase frequency of thorough cleaning.
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 FRP wall coved near can wash and water heater area. Observed FRP walls coved in dish washing room. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed 4 lights bulbs blown under hood system. Replace broken bulbs |