| 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 For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for V/D. CDI-EHS provided written procedures. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at three hand sinks. CDI-PIC provided paper towels at all handsinks.
6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand sink near sandwich station. CDI-EHS provided hand wash sign. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw turkey bacon stored over fully cooked, RTE turkery in second WIC. CDI-PIC corrected storage order.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed tomatoes stored directly over RTE turkey and potato salad in first WIC. CDI-PIC corrected storage order. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed rice in hot box at 109F. CDI-Employee reheated rice to 165F before being placed back in HH. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed first WIC maintaining TCS foods at 55F. Observed shredded cheese and potato salad that had been pulled from the first WIC at 46F and 53F. The sliced tomatoes, turkey, and ham that were in the tall reachin were pulled from first WIC approximately 30 minutes prior. CDI-PIC voluntarily discarded TCS foods that were above 41F and stated they were calling maintenance. VR required within 3 days to ensure facility has made repairs to WIC so TCS foods can be held at 41F or below. |
|
28
|
0
|
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 hand sanitizer stored directly over food. CDI-PIC moved hand sanitizer to a designated area. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large number of fruit flies throughout kitchen. Increase pest control. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed multiple utensils that were heavily damaged and no longer smooth and easily cleanable. CDI-PIC voluntarily discarded utensils that were no longer in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 food buildup and debris inside reachin units at service line. Increase cleaning frequency. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked and peeling paint on ceiling above can wash and walls of dry storage. Repair.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed multiple pieces of equipment that PIC stated are not in use, including 2 prep top units and a large reachin unit. Observed drink machines, juice, milk products, and coke product dispensers, that are not in use. These dispensers are stored out in the dining area, and associated items are stored in dry storage area. Remove unnecessary items. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed flickering light inside WIC II. Repair. |