| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing signs posted inside the female restroom used by both employees and customers.
CDI: EHS provided a couple copies of handwashing signs in both English and Spanish to the PIC, and PIC posted the handwashing sign.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed the PIC fill a cup of ice water using the cold water from a handsink in the kitchen.
CDI: EHS educated on using handsinks only for handwashing, and PIC grabbed a new cup of ice water using water from a prep sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a container of unwashed tomatoes and other produce stored directly on top of a container of RTE veggies.
CDI: PIC moved the container to where the other unwashed produce were stored, to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
Observed the interior surfaces of the microwave oven used to warm up soups or other food items in the HH cases per customers request, soiled with food residue.
Increase cleaning frequency to avoid buildup. |
|
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 a container of cut lettuce in the deli fliptop that was not date marked. PIC stated that they prepped this an hour prior to the inspection.
CDI: PIC had food employee create a date label for this TCS food.
Observed a large plastic container of sliced tomatoes that was date marked with a prep date of 1/30, and a discard date of 1/06, stored in a lowboy cooler. PIC asked food employee who prepared this and found that she wrote the wrong month by mistake. EHS also brought to PIC's attention that if it was prepared on 1/30, then the discard date would actually be the 5th, instead of the 6th.
CDI: PIC had food employee create a new label with the correct prep date and discard date for the sliced tomatoes.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
Observed a spray can of HOTSHOT that said "for household use only" stored on the bottom the dry food storage rack.
CDI: PIC voluntarily discarded the spray can. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.
Observed a large plastic bus tub full of cut lettuce, fully submerged in water, unable to drain, on a shelf in the WIC. Observed a metal pan full of cut lettuce, fully submerged in water, unable to drain, stored in the deli fliptop.
CDI: PIC drained all containers of cut lettuce. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed a sanitizer bucket full of chlorine sanitizer stored directly on a food prep table, next to a cutting board and knife.
CDI: PIC moved the sanitizer bucket below the prep table to prevent contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
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 torn gaskets on both doors of the lowboy cooler 2.
PIC stated that they brought this to the owner's attention and there is a work order in to have them replaced.
Observed a wooden mandolin, with visibly un-smooth surfaces and un-sealed wood all around the mandolin, stored hanging on the clean dish rack.
CDI: PIC stated that they do not use this mandolin, and voluntarily discarded. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 soiled gaskets in the standing reach-in freezer with food debris.
Increase cleaning frequency to avoid buildup. |