| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
No |
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 hand sink blocked by mop bucket, no hand soap available at hand sink, and air conditioner drainage pipe draining into hand sink which creates a source of potential contamination. Air conditioner drain pipe may not drain into hand or utensil sinks.
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 . |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
6-301.11 Provide soap for handwashing at each handsink. -Pf. No hand soap at hand sink, employee indicates that she washes her hands in the bathroom. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P No sanitizer mixed or available, no test strips available to test sanitizer.
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 |
|
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
Observed reach-in refrigerator food at 55F, must be 41F or below. Observed reach-in freezer food at 48F, must be 32F or below. Need to have units looked at and potentially clean compressors, check Freon, check door seals. Check food temperatures upon entering facility to make sure that units are working correctly after these get serviced.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.11 Stored frozen foods shall be maintained frozen. Foods in reach-in freezer thawed, holding 50F. Will have to be discarded as they cannot be re-frozen. Cooked potatoes, bacon, and sausage must be opened and placed into trash can and have bleach poured over them to de-nature. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Saw all wiping cloths stored in sink, no sanitizer available in labeled container to hold sanitizing towels. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service cups not in a closed dispenser or original plastic sleeve to protect them from direct handling, sneezes and coughs, dust, etc. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Small Haier refrigerator has no markings to indicate that it is NSF or ANSI |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Repeat violation. No sanitizer test strips available for use. |