| 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 employee repeatedly wash hands and then recontaminate hands by handling the paper towel dispenser and/or the faucet prior to donning gloves. CDI: Employee educated and rewashed hands.
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
|
Yes |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed drain tube for AC unit draining into handsink. Observed employee obtain water from handsink for ice water for thermometer calibration. VERIFICATION REQUIRED within 10 days by 8/7 to ensure no handsink contamination. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed ground beef/burgers stored over bacon in walk in cooler. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat onions in walk in cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Obsevred used utensils for grill stored in a container of cooked bacon. CDI- Utensils removed and cleaned. Bacon discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 (F) Maintain sanitizer at correct concentrations when being used to sanitize. Sanitizer dispensers shall be operated in accordance with manufacturer instructions. -P Observed sanitizer coming from dispenser at 0ppm quat at the 3-comp. Sanitizer dispenser would not maintain primed and only hot water is available, when sanitizer shall be prepared with room temperature water for efficacy. CDI: Facility made chlorine sanitizer using bleach on site.
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 |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onion straws at expo holding below 135F. CDI: Onion straws voluntarily discarded. Facility will now hold this item on TPHC. TPHC procedures filled out today.
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 . |
|
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 several items in prep units holding above 41F including but not limited to sliced tomatoes, cut lettuce, ranch, honey mustard (house made with dairy), and other house made dressings with dairy. CDI: All items above 41F were voluntarily discarded. Fresh items were pulled out to the unit. Some of these items will now be held on TPHC. TPHC procedures filled out today.
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 . |
|
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 one live cockroach in facility at reach in freezer. EHS recommends increasing pest control frequency. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towel stored in 0ppm sanitizer. CDI: Bucket refilled to proper concentration. See #16. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 tongs stored hanging on shelf loose and in a high traffic area where they were repeatedly bumped. Store tongs in a clean area. |
|
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 shelving in various areas used for storage chipping and/or rusted.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed raw wood used to line shelf underneath of microwave. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test strips on site. Facility has a quat dispenser they were using at time of inspection (see #16). Provide quat test strips or discontinue use of quat sanitizer. VERIFICATION REQUIRED within 10 days by 8/7 to ensure test strips in place for sanitizer in use. |
|
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 significant build up on equipment throughout including but not limited to shelving, speed racks, sides/exteriors of equipment, interior of microwave, and on gaskets of refrigeration. Ensure thorough and more frequent cleaning. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink hot water knob/valve broken and unable to turn off to temper water for sanitizer dispenser.
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed pistol grip sprayer and hose with water left on coming from mop sink. Provide high pressure back flow or disconnect hose when not in use. VERIFICATION REQUIRED within 3 days by 8/1 to ensure no back flow concern. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed unfinished dry wall above mop sink area. Observed flooring is severely damaged, peeling, pitted, and no longer smooth and easily cleanable throughout.
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 dust build up in hard to reach areas of facility including walls, ceiling tiles and AC vents. Observed debris and other small items on floor throughout kitchen in hard to reach areas. Observed build up on floor in corners and underneath/between larger pieces of equipment. |