| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed an employee working multiple stations in kitchen change gloves when hands came in contact with soiled equipment, raw foods, and RTE food and also plating food trays for service without washing hands. CDI- EHS educated PIC on when to wash procedures.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed an employee prepping raw shrimp leave station to work with cooked TCS foods being prepped without washing hands. CDI- EHS had employee wash hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed an employee not wash hands before donning gloved to work with RTE foods. CDI- EHS educated PIC on when to wash procedures and had employee wash hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed water pitcher stored in rear handsink. CDI- EHS had PIC remove pitcher and educated PIC on handsink usage. *REPEAT* |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed 2 boxes of produce storing vegetables with white buildup. CDI- PIC voluntarily discarded. |
|
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 slicer stored as clean with food debris accumulation. PIC stated facility forgot to clean item. Observed ladles stored on clean dish rack visibly unclean. Observed sauce bottle with heavy food debris accumulation on lid and container. CDI- PIC removed items to be 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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer dish machine testing at 0ppm. CDI- PIC primed machine to properly filter concentration to 100ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning to remove black buildup. |
|
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 chicken chunks and sweet & sour chicken stored in flip top temping at 44F. CDI- PIC removed items to rapidly cool in WIF.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 dumplings and chicken chunks stored in WIF without date. Observed chicken chunks, dumplings, and noodles in WIC without date. Observed Thai sauce with oil & garlic mixture without a date. PIC was able to confirm date items were prepped. CDI- PIC marked correct dates on containers and EHS educated PIC on date marking items that are cooked and frozen for later use.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (B) Use approved thawing methods. Pf. Observed raw ribs submerged but not under running water in prep sink. CDI- EHS discussed approved thawing methods and PIC removed items to be submerged under running water. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without head covering. *REPEAT* |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths throughout facility stored on prep surfaces. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
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. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heavily soiled cardboard being used on shelf under prep table across from fryers. *REPEAT* |
|
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 debris on top of dish machine, on shelvings above and below prep tables, and in microwave used to reheat foods. *REPEAT* |
|
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 heavy food debris accumulation underneath and behind equipment throughout facility. Observed vents above cook line, prep areas, and ware washing areas in need of cleaning due to dust and black residue buildup. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee personal food, including raw shell eggs, stored above and beside foods sold by facility in WIC. CDI- PIC adjusted designated area to prevent potential contamination.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal air fryer, rice cooker, and dishes stored with facility equipment. |