| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink near 3-comp-sink block by three racks of raw chicken. CDI - PIC was able to moved racks out of the way.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled brush inside hand washing sink near deli case. CDI - employee moved brush to dish area.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed four boxes thawing raw shrimp in hand washing sink near seafood case. CDI - PIC removed items from hand washing sink and placed them in cooler. |
|
16
|
1.50
|
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 meat grinder stored clean with bloody food built up. PIC stated grinder was cleaned the previous day. EHS instructed PIC to W/R/S equipement again before use. EHS observed food employee W/R/S equipement properly.
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
|
1.50
|
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 Observed two sliced chubs of ham in deli case with no date marking. CDI - PIC voluntarily discarded items. PIC was unsure when ham was sliced.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed above 400PPM for quaternary sanitizer used in 3-comp-sink. PIC was able to correct dispenser unit on wall. Sanitizer concentration was measured at 200PPM after correction. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed several thawing raw fish in 3-comp-sink without any running water. CDI - PIC moved several fish to seafood prep sink and let cold water flow around the fish. PIC instructed employee to properly wash sanitizer compartment of sink. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed five boxes of fish stored directly on floor in WIF. CDI - PIC moved items off floor to rack
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four boxes of beef stored directly on floor in WIC. CDI - PIC moved items off floor to rack |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet and soiled wiping cloths on prep areas and on top of boxes on chicken in WIC. CDI - PIC discarded cloths. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
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 single use dishes stored directly on the floor in WIC and prep area. CDI - PIC moved items off floor. |
|
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 WIC door damaged on bottom right edge and torn gasket. PIC is looking into replace entire door. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed soiled utensils and equipement in wash/rinse compartment of 3-comp-sink at the same time raw fish was being thawed in sanitizer compartment. CDI - PIC moved utensils and equipement to second 3-comp-sink. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C)/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed heavy food build up on display case holding raw beef, raw pork and raw chicken products. |