| 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- EHS observed employee use bare hands to turn faucet, this actions recontaminates the hands. Education was provided. CDI- EHS observed proper hand washing by the end of the inspection.
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 . |
|
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.- EHS observed meat slicer and veg slicer stored clean according to PIC with food debris left on them. CDI- PIC moved portable parts to the three comp sink to be properly cleaned. And stated the items will be properly cleaned prior to next use prioperly.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed EHS observed prep salads in reach in cooler above 41F. See temp chart. CDI- PIC moved items to the walk in cooler to quickly cool.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- EHS observed milk without a date PIC stated items were from Tuesday. EHS observed bologna, ham, and turkey without proper date marking after being thawed and frozen. Ensure items have dates follow each item. CDI- PIC properly date marked all items. PIC voluntarily discarded the item.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed baking soda and sugar in secondary containers without label. REPEAT |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - REPEAT- Observed ice build throughout walk in freezer. Observed shelving rusting throughout the facility. 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.- REPEAT- Observed several shelves to be un sealed wood. Observed shelving held together with absorbent string. Items are not easy to clean. Observed cardboard throughout facility on shelving. Observed card board being used on equipment. Card board was absorbent and wet. |
|
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 cold holding equipment, hot holding equipment and shelving throughout the kitchen in need of cleaning due food and grease residue build up. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed can washwihtout a back flow prevention device. CDI- PIC provide the device. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. 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. - REPEAT- Observed floors throughout kitchen with damaged and broken tile. Observed floors, walls, and ceilings all rough and unfinished in dry storage. Observed hard to reach areas in need of cleaning due to food debris and grease residue. Observed damaged and absorbent tiles throughout the kitchen and dry storage. |