| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf. No vomit & diarrhea clean up plan on site. CDI - Hard copy of clean up procedures provided to facility. -0-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
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.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food.
- P.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P.
Observed gloved food handler remove raw chicken from the walk-in cooler to prepare at cook line, transition into grabbing ready to eat foods from reach-in unit without hand washing. Food handler instructed to wash hands. After washing hands, the employee recontaminated them on faucet handles. CDI - Employee educated and hands rewashed. -2- |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce stored over ready to eat sauces in the walk-in cooler.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed pan of green onions nesting into a second pan of washed produce in the prep top unit. CDI - Pan was removed to prevent non food contact surface from contacting food. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cut lettuce, tomatoes and tofu in the salad prep top cooler at 46 F. PIC stated that he was aware of the prep unit malfunctioning and that these items are intended to be on TPHC, however, no time stamps were recorded. CDI - PIC voluntarily discarded items. -3-
VR required for prep unit.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed garlic in oil from yesterday not date marked. CDI - PIC properly date marked items. -0-
For more information on date marking please visit: http://meck.co/FoodSafety. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed no time stamps for cut lettuce, tomatoes and tofu held on time at salad prep unit. CDI - PIC discarded items. -0- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed can of WD-40 stored with dry goods at dry goods storage shelving unit. CDI - PIC removed product. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box containing single service containers stored in the can wash. PIC removed from can wash. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed kitchen hand sink slow to drain and water leak at plumbing under the kitchen hand sink and at two prep sink fixtures. Repair. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 cleaning needed on flooring behind cooking equipment. -0- |