| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed two food employees wash their hands at the handsink then turn off the faucets without using a protective barrier.
CDI: Food employees were educated and both employees re-washed their hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed a metal bench scraper stored inside the handsink at the sushi station.
CDI: Item was removed. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed a pan of fried soft shell crab, a pan of fried tempura shrimp, and two hotel pans of cooked white rice all stored inside the WIC without any covers. Food items were not prepared today.
CDI: PIC covered all pans with lids to prevent contamination. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed dual dish machine unable to reach minimum chlorine sanitizer concentration of 50ppm after running 3 cycles. Machine was also unable to reach minimum surface temp of 160F.
CDI: PIC contacted technician at SuperSource to check on the dish machine; technician arrived on-site ASAP; technician stated that there was an issue with the tubes; EHS observed dish machine was reading above 50ppm. EHS advised PIC to check their dish machine daily to ensure all multi-use equipment and utensils are properly being washed/rinsed/sanitized at all times.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed soiled blade of vegetable spiralizer, soiled vitamix stick, heavily soiled ice cream scoop, and soiled mesh strainer all stored on the clean dish rack/hooks.
CDI: Items were taken to the dish machine to be re-washed/rinsed/sanitized.
REPEAT VIOLATION.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed multiple fruit flies at the sushi station and flies throughout the kitchen.
PIC stated that they have a professional pest control company that comes to service the facility. |
|
41
|
0
|
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 one QUAT sanitizer bucket stored directly on the floor under a prep sink.
CDI: PIC removed sanitizer bucket off of the floor to prevent contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed re-caulking needed at the handsink in the sushi station.
Re-caulk handsink.
Observed rusted shelves inside the lowboy cooler inside the kitchen.
Repair/replace rusted shelves so that they are smooth and easily cleanable.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since different equipment was observed in need of repair. |
|
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 cold holding units throughout the facility. Observed left side of hood system heavily soiled with oil buildup.
Increase cleaning frequency. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed water leak at the pre-rinse next to the dish machine.
Repair water leak. |