| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written procedures for vomit and diarrhea clean up procedures at time of inspection. -CDI- EHS provided PIC with a vomit and diarrhea clean up plan.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- Observed dented cans stored commingled with intact cans in the dry storage area. Ensure that all dented cans are being stored in a separate and apart area and designated as for credit or discard. -CDI- PIC voluntarily discarded cans. |
|
15
|
1.50
|
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 RTE Deli meats stored in direct contact with raw beef in the stand up RIC. Observed RTE cakes stored in direct contact with raw bacon in lowboy cooler. -CDI- PIC sanitized the exterior packaging of RTE foods and stored with proper storage order in Cold holding units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee working with raw foods, placing raw beef patties onto the grill. Food employee then proceeded to go into RIC and grab Kool-Aid. Food employee touched the spout of the koolaid with contaminated gloves. -CDI- EHS coached food employee and PIC on proper glove changing and when to wash techniques, PIC voluntarily discarded contaminated koolaid, and food employee properly washed hands and put on a new pair of gloves. |
|
16
|
0
|
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- Observed can opener visibly soiled with food residue along with multiple bowls, and a cupcake tray with the presence of food buildup. -CDI- PIC moved soiled equipment to be properly 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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P- Observed opened package of Ham dated for 11/1 at the time of inspection. -CDI- PIC voluntarily discarded ham. Ensure proper date marking/discarding is being performed in facility.
---REPEAT---
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed containers of rice and sugar with bowls being used as scoops in direct contact with foods. Ensure scoops are stored outside of food container or with handles above the top of food. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed a water damaged QAC test kit at 3-Comp Sink. Test strips were not properly testing for sanitizer concentrations. ---VR REQUIRED--- 10-DAY-VR |
|
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 of liquid at the bottom of RIF and Observed buildup of blood from groundbeef in the bottom of RIC. Ensure that cleaning frequency and thoroughness is increased. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P- Observed prep sink in between cook line and dry storage area, adjacent from the Stand up RIC requires an air gap from piping to floor drain. Piping needs an air gap at least double the diameter of the water the supply pipe and not less than 1 inch. -3 DAY Verification- |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no waste bin with a lid in the female restroom. Ensure that female restroom as a waste bin with a lid. |
|
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 build up of rust and dust on vents throughout the kitchen facility. Observed grease and yellowing on walls and ceiling through the kitchen facility. Increase cleaning thoroughness and frequency. |