|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.- Observed PIC without knowledge of foodborne illnesses during conversation and questions asked. CDI- The facility has Employee Health Policy poster posted in the kitchen. EHS provides education and discussed about the policy with employees and PIC at the time of inspection. -0 pts- |
|
8
|
2
|
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 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. - Observed PIC washed his hands and turn off the faucet knobs with bare hands before preparing food. CDI- the facility has hand washing posted at the hand sink. Proper handwashing discussed with PIC and staff at the time of inspection. Corrected handwashing. -2 pts- |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M- Observed PIC is making ham and cheese sandwich for a resident for lunch with bare hands contact. CDI- PIC and EHS discussed how important to use glove while preparing ready to eat food. No bare hands contact to prevent and eliminate possible illnesses. Action corrected at the time of inspection. -2 pts- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed soiled (brown mildew/buildup) on ice machine chute and upper ceiling surfaces. Cleaning needed and keep clean.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. -Observed soiled looking spatula, and knifes stick on the magnetic wall above dish machine, and a stack of metal pans with purple liquid on it on shelving. Items stored as clean when asked PIC. CDI- Items removed to be washed/rinsed/sanitized and store clean at the time of inspection. Keep clean items store clean to sight and touch. -1.5 pts- |
|
23
|
0
|
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 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. -Observed no date marking on slice turkey, ham. CDI- PIC put correct date marking on items at the time of inspection. Proper date marking discussed in detail with PIC. -0 pts- |
|
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 buildup at the bottom of ovens, regular cleaning needed and keep clean. -0 pts- |
|