|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed staff eating on prep table, employee drinks stored above above single service. CDI-staff relocated drinks |
|
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 staff wash hands for less than 20 seconds and turn off water with hand then proceed to cook line. CDI-through discussion with PIC, mentioned that our site has hand wash signs in Spanish.
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 . |
|
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 some foods > 41F. Shrimp in full container above ice line of half filled container of ice. Make sure ice meets level of food in container. CDI-more ice added. Observed overstacked ramekins of sauces in prep top. Recommend keeping most ramekins in bottom part of prep top and refilling containers from there. Do not stack higher than the pan indentations. CDI-moved to bottom of prep top. Observed marinated chicken in perforated pan to drip off excess batter, pan is double stacked and not maintaining chicken < 41F. CDI-through discussion with PIC.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf. Observed spray bottle of yellow cleaner without label. Keep all chemicals labeled. CDI-discarded |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff wearing rings and bracelets. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Repeat- Observed employee food on shelf above restaurant food. Observed purse and jackets stored on to-go containers. |
|