| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- According to PIC several new employees had been in food handling tasks, ehs observed during inspection as well, since last inspection that have not been trained on the employee health policy. CDI- EHS and PIC educated all new hires on the health policy.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 - EHS observed no paper towels at hand sink near food prep and grill area in kitchen. CDI- PIC provided paper towels. |
|
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 meat balls, shrimp, cut tomatoes, mac n cheese, chicken and beef all above 41F. EHS observed walk in cooler at 43F. PIC voluntarily discarded items. Facility has 2 other large walk in coolers functioning properly and maintaining TCS foods at 41F and below. PIC contacted a maintenance/repair company to come and services the one malfunctioning unit. EHS will follow up with the facility within 3 days to ensure all TCS foods are maintained 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 |
No
|
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- EHS observed cooked potatoes, ribs, house rolls, and Rte crab meat without dates. PIC stated some items had been prepared 2-3 days prior to inspection. Some items were frozen. CDI- PIC voluntarily discarded the items.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies though out the facility. |
|
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- EHS observed several employees prepare foods while wearing bracelets and watches. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - EHS observed several stacks of wet metal pans and trays and still wet. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. - EHS observed walk in cooler functioning at 43F. EHS observed some gaskets torn to walk in coolers and shelving starting to rust in cold holding equipment.
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - 4-502.11(A) Maintain utensils in good repair. EHS observed several utensil damaged. CDI- PIC voluntarily discarded the items. |
|
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. - EHS observed hard to reach areas of equipment in need of cleaning due to grease and food residue build up. |
|
55
|
0.50
|
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. - REPEAT- Observed hard to reach areas of floors, walls, and ceilings in need of cleaning due to food debris and food residue. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up.
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. -REPEAT- Observed tile floor and grout damage throughout the kitchen floor and base boards.
NOTE: Point deduction reduced to half since ehs observed an improvement since last inspection. However if the violations are noted on the next inspection point deduction will be increased. |