| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
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 Observed employee health policy without all of “big 6” illnesses listed - salmonellas missing. Observed symptoms missing from employee health policy. CDI: EHS provided EH poster and EH policy via email. |
|
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 policy for vomit & diarrhea cleanup. CDI: EHS provided policy via email. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
GENERAL COMMENT: 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed hand sink at middle wait station with water flow impeded by eye wash station- water knobs do not function unless “pin” is moved at end of faucet. To turn faucet off, water knobs must be turned and pin pushed again. CDI: EHS verifying with environmental health plan review if corrective action required. EHS will follow-up with facility. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer. -P Observed hot water dish machine unable to reach proper sanitizing temperature- 146F. Facility to use three compartment sink until repaired. PIC placed work order during inspection. EHS will return within 10 days to verify correction. VERIFICATION REQUIRED.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice bin at middle waitress station.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food splash inside microwave above salad make table. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes being held above 41F in salad make table. PIC stated product prepared @9:30am. CDI: PIC moved product to walk-in cooler for rapid cooling(39F). |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray cans of non-FCS disinfectant stored above dirty and clean dishes at dish machine. CDI: Education provided and PIC relocated cans. |
|
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 wiping cloth stored on splash guard of hand sink. CDI: Education provided and PIC moved towel to sanitizer bucket. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several scored cutting boards stored in clean dish area.
4-101.19/4-202.16 Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cloth rope being used to prop open raw chicken walk-in cooler door soiled/stained. EHS recommended replacing with rubber rope for easier cleaning. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer or test strips for measuring temperature at hot water dish machine. EHS will return within 10 days to verify correction. VERIFICATION REQUIRED. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at carbonated water dispenser. Observed leak at front waitress hand sink. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grout in beginning stages of needing repair along cook line in kitchen. |