| 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 - PIC wash hands then use bare hands without a barrier to turn of the faucet. *CDI - EHS informed PIC of error, PIC rewashed hands properly showing compliance with hand washing procedures. NOTE: 0 points deducted due to PIC's when to wash being well within compliance as well as hand washes throughout the rest of inspection were done properly.
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 . |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Molded Tomato in flip top unit. *CDI - PIC discarded item and educated employee to remove products that have become unsafe or adulterated. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Multiple knives, a pair of tongs with debris build up. Ice Machine with pink build up. *CDI - PIC moved items to dirty side of 3-comp sink and employee washed them. PIC was shown pink build up and educated on a more thorough cleaning being needed.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - Reduced oxygen packaged fish thawed while still in reduced oxygen environment. *CDI - released fish from ROP'd environment via slicing hole into package. NOTE: PIC stated they don't normally use ROP'd fish and was unaware of proper thawing procedure, PIC is now aware and will thaw ROP'd fish properly moving forward. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Plastic container on the floor in WIF. *CDI - PIC placed container back onto rack. NOTE: PIC stated they placed it there a couple hours ago to grab the cabbage and forgot to place it back. |
|
45
|
0.50
|
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 of single use cups stored 6 inches off of the floor, however it was stored under handsink. *CDI - PIC moved item to safe dry location. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
*REPEAT* 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 - Fryers and hood system with grease build up. NOTE: due to facilities frequent frying a more frequent cleaning is needed to minimize build up. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- *Observed - Can wash without backflow prevention device. PIC stated that the device fell off last week and can have it repaired quickly. A verification visit will be conducted within 72 hours to ensure violation has been corrected. |