| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P-
Observed employees unable to follow proper handwashing procedures due to hand sinks not being stocked with soap or paper towels. CDI - PIC stocked sinks.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf-
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf-
Observed both handwashing sinks without paper towels or soap. Observed sponge in kitchen handwashing sink. CDI - PIC removed sponge and replaced soap and paper towels at handwashing sinks. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf-
Observed two heavily dented cans of sauce. CDI - PIC voluntarily discarded cans. |
|
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 sanitizer in 3-comp sink at 0ppm. CDI - PIC draining sink and refilled it.
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 |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed spice containers on cart by wok and grill without labels. PIC to label all working containers of food. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths in sanitizer at 0ppm concentration. PIC changed out sanitizer buckets. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed containers stored as clean that were wet stacked. PIC moved containers to allow for air drying. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
-REPEAT-
4-501.11 Maintain equipment in good repair.
Observed broken ice machine and WIF. Remove broken/unused equipment from premises. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf-
Observed facility without a kit to test sanitizer concentrations. 10 day VR required (3/27). |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
-REPEAT-
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 broken wall mounted soap dispenser by kitchen handwashing sink. Observed missing ceiling tiles in area around grill and back door. PIC to address replacement/repair of soap dispenser and ceiling tiles.
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 dust on ceiling around vents in kitchen area. PIC to address cleaning frequency and thoroughness.
6-501.16 Store mops for air drying after use.
Observed mop stored in mop bucket water. PIC moved mop to drying area in can wash. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed 3 lights over grill area not working. Replace non-working bulbs. |