| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit and diarrhea procedure plan. EHS emailed facility a template that details the requirement according to NC adoption of the 2017 food code. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee rinse hands with water in attempting to wash them with 1 glove on. CDI, EHS tried to educate employee however there was a language barrier so EHS educated PIC and PIC advised employee. Employee hands were properly washed. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed employee with only 1 glove on 1 hand rinsing RTE noodles in prep sink. CDI, employee hands were properly washed and gloves were donned to both hands of employee. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Upon EHS arrival to facility observed hand sink basin blocked with large plastic lids. CDI, plastic lids were removed from hand sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed several dishes stored in solution at 3 compartment sink in basin labeled "sanitize" with a sanitize concentration of 0ppm. CDI, PIC added more bleach to water to get sanitizing solution to 100ppm chlorine.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine chute. EHS advises facility to increase cleaning frequency of ice machine chute. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several TCS foods hot holding below 135F on main serving line, refer to temperature chart. CDI, food items were placed on time as a public health control to get facility through lunch rush then TCS foods were voluntarily discarded. |
|
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 cooked chicken and cooked beef cold holding above 41F in flip top unit located on cook line. CDI, food items were voluntarily discarded. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 several large boxes and plastic containers of raw chicken stored on the floor in walk in cooler. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19 Nonfood-Contact Surfaces. Observed cardboard being used to line shelving of equipment on main cook line. EHS recommends facility replace with nonabsorbent material. |
|
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 handles to cold holding equipment on main cook line with sticky greasy build up. EHS advises cleaning frequency of non food contact surfaces of equipment to be increased. Observed date marking stickers on the outside of plastic containers stored as clean. CDI, stickers were removed and containers were sent to be rewashed. |