| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Did not observe employee reporting agreement or routine employee training in regard to facilities employees health policy. CDI- REHS provided an employee reporting agreement to give to staff.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed 3 food employees handling raw animal meats items as well as ready to eat items with gloved hands and did not wash hands and change gloves between use of raw animal meats and ready to eat foods. CDI-REHS provided education to food staff and PIC and food employees washed hands and donned new gloves
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed Food employee scratch face with gloved hands and then proceed to continue cooking with gloved hands. CDI-REHS provided education to food employee and PIC and food employee washed hands and donned new gloves |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed 2 opened bags of shrimp over top of raw vegetables in a large bin in in walk in freezer. CDI-PIC removed =bags of vegetables and placed in the designated vegetable bin in the walk in freezer.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two in use sanitizer buckets with low chlorine sanitizer less than 50PPM. CDI-PIC replaced sanitizer with 100ppm chlorine sanitizer in buckets.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed potato peeler and vegetable peelers stored clean with dried food debris on food contact surface of items. Observed cooking utensils stored clean with grease and food build up stored at rack above 3 compartment sink. Observed knives stored clean with debris on knife blades. Observed food debris on thin probe of thermometer. CDI-PIC placed all items in 3 compartment sink to be washed.
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
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P . Observed beef stock cold holding on dry storage rack at 79F. PIC stated they did not realize it needed to be held cold. PIC stated Stock had been sitting out for an hour. CDI- Stock was placed in walk in cooler to cool. -REPEAT VIOLATION- No point escalation due to no escalation of cold holding violation.
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
|
0
|
Proper date marking & disposition |
No |
No
|
No |
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 Observed hot pickled vegetables dated for 6/16 in back low reach in cooler. CDI-PIC discarded 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 .
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an opened container of milk in back reach in cooler and beef in front low boy without date markings. PIC stated both items were opened or prepared yesterday. CDI-PIC dated items with yesterdays date.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers being stacked wet at clean dish rack 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 front display cooler out of service and not properly cold holding. PIC stated a technician has been contacted and no TCS foods we’re observed in cooler. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed rinse basin of 3 compartment sink used to dump water from low sanitizer buckets and store soiled dished. 3 compartment sink should only be used to wash rinse and sanitize in that order when used to clean dished and equipment. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed minor food waste in bags stored on top of dumpster. PIC stated dumpsters are shared. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 cleaning needed of minor food debris on walk in cooler and walk in freezer floor as well as minor food debris at grill area specifically under and behind equipment. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
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. Observed employee drink I stored at dry storage area. CDI-PIC removed employee cup
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee milk, cereal, cookies, and other food items mixed in with facility food items. |