| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee hand wash for less than 20 seconds. CDI- EHS had employee rewash hands for 20 seconds.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .\
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee properly wash hands and recontaminate hands by turning off faucet with bare hands. CDI- EHS has employee re-wash hands and turn off faucet with paper towel. -0pts- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer was out at three compartment sink, concentration not correct. CDI- PIC replaced quat sanitizer and retested to show correct concentration. Make sure to test sanitizer when refilling basin and buckets.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with slight black residue inside on white panel. Clean to remove residue. -1.5pts- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid egg product in lowboy above 41F. Product usually on ice bath during breakfast service but ice had melted and was placed in lowboy. CDI- Liquid egg product was put in walk in cooler to cool to 41F. -REPEAT- -0pts-
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 . |
|
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 batch of fries with improper discard time. CDI- PIC replaced discard time sticker with proper time of discard. -0pts- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed trash can filled with magnesol with no label to identify chemical. CDI- PIC placed label identifying chemical. -0pts- |
|
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 single use trays stored on floor in dry storage. CDI-PIC placed single use trays on rack 6 inches above the floor. -0pts- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 debris throughout facility under and behind equipment on the line, on ledges in drive-through hot holding area, and dry storage. Clean areas frequently to remove debris. -1pt- REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 soil on hand soap dispenser and dust on light fixtures and vent covers. (areas noted in last inspection were not cause for concern this inspection) REPEAT -0pt- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink on rack in freezer and personal box of tea bags in drive thru area. CDI- PIC moved items to appropriate areas. -0pts- |