| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
10 DAY VR.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed proper EHP and staff knowledgeable, but no material verification method for training. EHS advises having all staff sign the employee health and reporting agreement within 10 days. Send photo to EHS as soon as possible. (-0)
English version- https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement
Spanish version- https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish |
|
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 raw beef overfilled in quarter pan beside RTE foods in fliptop. EHS discusses proper storage order with staff present.
CDI- Top layer of beef removed, lid placed on raw. (-1.5) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed date marks stacked on top of each other for lettuce container in RIC. Discussion reveals that stickers are sometimes not removed or fully washed off in the ware-washing process. EHS discusses with PIC that proper ware-washing must remove all of the former date mark sticker to prevent contamination when dishes are stacked. Stickers with dissolvable adhesive can be used, or smaller stickers that improve removal ease.
CDI- Lettuce voluntarily disposed and container taken to ware-washing. No escalation of points due to improvement noted. No food debris or grease residue observed. (-1.5) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed soft cooked bacon ant 70F and overfilled container of raw chicken at battering station ice bath at 48F. Also observed 2 bags of frozen French fries still below 41F, but left out at room temp without any TPHC method. EHS educated staff that frozen fries should remain frozen until cooked, or placed on 4 hour TPHC, with all uncooked/remianing disposed at the end of the 4 hours.
CDI- EHS verified when the chicken and fries were removed from WIC and allowed rapid cooling back to 41F for chicken (with ice bath level increased) and fries were returned to cold holding. Bacon was voluntarily disposed of, and EHS provided education on why soft cooked bacon is a TCS foods, but crispy bacon which is dehydrated is not. (-3)
NOTE: EHS fully reviewed TPHC with staff. Temporary procedures were provided, but long term use should have this version filled out and kept onsite:
English TPHC form- https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
Spanish TPHC form- https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
REPEAT.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed unlabeled squirt bottle of sanitizer.
CDI- PIC labels item. No escalation of points for single item. All other items observed with identity labels. (-1) |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-202.13 Properly locate mechanical insect control devices.
Observed fly adhesive strip directly above prep area and equipment where coleslaw is made and prep sink is used for thawing and produce washing. PIC states the strip is removed for prep and replaced after.
CDI- Strip removed from prep area. EHS discussed with PIC where is an appropriate location for pest control devices. PIC and food handlers should not physically touch pest abatement devices during food prep and service, or have them hung above equipment and prep tops.
REPEAT.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
EHS observed back door to establishment propped open for more than 15 minutes before entering to begin inspection of inside.
CDI- Door closed. (-2) |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed cook line wiping cloths in 0PPM sanitizer.
CDI- Sanitizer remade to proper concentration. (-1) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
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 multiple fryer baskets with deteriorated wire, no longer safe to use.
CDI- Baskets removed from service. (-0) |
|
55
|
0
|
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.
Observed cracked and damaged floor tiles in main kitchen, particularly near ware-washing. Repair/replace so floor is cleanable and does not harbor moisture or food debris. (-0) |