| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. Last inspection showed that this was emailed. Left copy of Vomit or Diarrhea Clean-Up Procedures with owner today. CDI.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
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 turn off sink faucets with bare hands rather than using a disposable towel. Advised employee on proper procedure and to re-wash hands, which he did properly the second time. CDI
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed personal digestive product stored on shelf with and above utensils. All personal items must be stored in an area that is not stored with utensils, food, etc. Item was moved. Assure that there is a separate area for all employee personal items so that they are in an area labeled for personal items. CDI by moving item to appropriate area. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed dressings, etc. stored in cardboard boxes that once stored raw chicken. Storage containers must be washable, not absorbent, and cannot be a source of potential cross-contamination. CDI by moving items into washable metal pans. |
|
40
|
1
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing a hair restraint nor a beard restraint, and another employee with a beard not wearing a beard restraint. Repeat violation. Hair restraint was put on, but beard restraints are needed for all food service employees who have a beard. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups stored with no dispenser covering mouth contact surfaces, nor was original plastic sleeve left on cups to protect them from handling, sneezes, coughs, etc. Leave plastic sleeve on cups on display so that the mouth contact surfaces are protected. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Non-NSF can opener can only be properly cleaned if a tool is available for removing the blade. When replacing can opener, get an NSF can opener that has a pin for the removal of the blade. Also had wooden pizza tool for removing pizzas from oven with splintered wood on the end; this can represent a physical hazard that can allow wood to be introduced into the food. Also saw metal bowl with a handle missing and a sharp end there which can represent a physical hazard to anyone who might pick up the utensil. Discard this bowl and get new one that is food-grade and in appropriate condition. Rusted shelves in facility CANNOT be painted; they must either be replaced with appropriate food service shelves or professionally re-surfaced by appropriate company.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scarred cutting boards that either need to be planed smooth or replaced. |
|
55
|
1
|
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 fan covers in beverage cooler and in walk-in cooler to have build up that needs to be cleaned off; also observed ceiling vents in both bathrooms that need to be cleaned more regularly. |