| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handling raw fish with gloved hands and donning on new gloves without washing hands in between. Employee was observed leaving kitchen area with gloves on and returned to prep-line to hand food with same gloved hands. CDI - PIC instructed employees to wash hands before donning on new gloves or when leaving the kitchen. EHS advised PIC to use thongs or serving spoons. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwaves with food build up inside microwave and door seals. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stainless steel container of cooked turkey and cooked meat loaf from 8/4/24 above 41*F CDI - PIC volutarily discarded food.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stainless steel container of cooked beef patties from 8/1/24 above 41*F. CDI - PIC voluntarily discarded food.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
1
|
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 near soda station two spray bottles with wrong labeling. Spray bottle contained green Lysol disinfectant however; the bottles were label Windex cleaner. CDI - PIC relabeled both spray bottles. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several containers of food tightly covered with sarin wrap still in the cooler process located in the walk in cooler. CDI - PIC was allowed to place items into walk in freezer to quickly and removed sarin wrap. Liver mush, chicken salad, boiled eggs and diced ham.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear kitchen back door open during inspection. EHS advised PIC to keep door closed.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead insects throughout dry storage room, catering storage room, and can wash area.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead insects in ceiling light shield throughout storage, catering room, and can wash area. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several closed and open boxes of food stored underneath stationary racks inside walk in freezer. CDI- PIC moved boxes to shelving. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed melted door gasket for hot holding box.
4-501.11 Maintain equipment in good repair. Observed in-use microwave handle missing.
4-501.11 Maintain equipment in good repair. Observed walk in cooler door not fully closing, and door gasket towards the bottle in need of replacement. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed thermometer not working properly. 10 day VR required for functioning dish machine thermometer.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for bleach sanitizer. 10 day VR for bleach test strips. |
|
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. Observed a few white food containers stored clean with sticker and glue residue still attached. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed unisex employee restroom without a covered waste bin. |
|
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 a few ceiling vents with dust and debris build up throughout kitchen.
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 a few damaged ceiling tiles throughout kitchen area.
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 overall general cleaning needed throughout kitchen and around hard to reach cooking equipment. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed damaged metal hood filters. |