|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed prep sink being utilized as a handwashing sink. Prep sink has soap, paper towels, and handwashing signs available at prep sink. This takes away the only prep sink the facility can utilize. A hand sink is available right behind this prep sink and can be used for handwashing. Remove handwashing signs, soap, and paper towels from sink and utilize as prep sink as intended. Ten day VR required. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed three paper towels dispensers missing paper towels. Ten day VR required. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed containers used to sauce wings being stored under prep table in use at deli station. EHS asked PIC how often these containers were being cleaned. PIC asked food employee who then stated twice a day but could not designate a time frame for in between washes. Observed one dirty pan at 3-compartment sink. CDI- PIC placed equipment at three sink to be W/R/S.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of sanitizer being stored right next to deli slicer on prep table. CDI- PIC moved bottle to underneath prep area. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
Yes |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed numerous dished next to three compartment sink being wet nested. EHS educated PIC on methods to allow clean equipment and utensils to air dry. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 a stack of single service to-go containers being stored with the interior exposed to the environment. CDI- PIC inverted containers. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 broken tile at can wash. Numerous broken tiles along side walling off prep area. Observed missing ceiling tile above three compartment sink. Observed paper towels dispenser at bakery station missing off the wall. Repair/Replace. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal phone being stored on prep table at deli and personal clothing stored on top of prep surfaces behind deli slicer. CDI- PIC moved personal belongings. |
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