| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.- PIC in charge at the start of the inspection was unable to provide documentation of being certified in a food protection managers course.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
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 employee open drinks stored above food prep areas. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P REPEAT- 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- REPEATS- Observed an employee handle raw fish with a glove hand. The employee discarded gloves. Handled food in walk in cooler. Observed an employee handle trash then don gloves without a hand wash. CDI- Education was provided by EHS to PIC on when to wash. PIC re educated employee on when to wash hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at back prep area hand sink. CDI- Employee provided paper towels. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. REPEAT- EHS observed several metal containers stacked together with sticker residue left on them. EHS observed two vegetable dicers and slicers stored clean with food residue left on them. EHS observed several knives said to be clean by employee with food debris left on them. Observed plaster and bowls with food debris and splatter on them in the front prep area. CDI- PIC moved items to dish pit area to be properly cleaned prior to next use.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed several metal containers of steaks, shrimp, ribs, slaw, chicken, philly rolls, cut cantaloupe, cream sauce in flip tops and cold hold drawers above 41F. EHS observed equipment to be functioning above 41F. PIC voluntarily discarded the items. A VR will occur within 3 days to ensure allTCS foods are kept at 41F and below.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 - REPEAT- Observed pasta, diced tomatoes, chicken wings, and ribs without date marks. EHS observed roasted corn to be discarded by 9/3 and diced chicken with two dates one being discarded by 9/4. EHS observed philly rolls to be discarded by 9/5. CDI- PIC voluntarily discarded the items that had expired and properly back dated items without a date.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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. - EHS observed several in use squeeze bottles and shakers without a label. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed several areas throughout the kitchen with small and large flies. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - REPEAT- Observed several employees preparing food and handling clean equipment with watch’s and bracelets on the wrist. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. - Observed several in use wiping cloths with visible debris and soil on them. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed several stacks of metal pans stored together and still wet. |
|
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. - REPEAT- EHS observed cold hold drawers with broken and detached gaskets. Observed two prep units malfunctioning above 41F.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -REPEAT- Observed several cutting boards on flip top and portable in need of resurfacing or replacement due to deep cuts and grooves. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 hard to reach areas of equipment in need of cleaning due to food debris and food residue build up. These areas are in gaskets and in between cooking equipment/shelving. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. - REPEAT- Observed front hand sink damaged and water running from faucet when in use. |