| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC with little knowledge of employee health policy requirements. CDI- discussed policy with PIC. PIC should review policy and provide training to staff as needed. Facility does have complete policy in English and Spanish posted on walk in door.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC unaware of policy requirement. No written procedures could be provided at time of inspection. CDI- copy of template plan given to PIC in Spanish.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ensure soda dispenser nozzles are cleaned at least every 24 hours. PIC stated nozzles are cleaned weekly. |
|
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 American cheese in top of prep unit at 45F. CDI- removed and placed in walk in to cool. Observed opened jar of sour kraut on shelf in dry storage area with label stating to keep refrigerated. CDI- sour kraut discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed 4 bags of french fries on shelf under counter across from fryer not under temperature control. CDI- fries placed back in walk in until needed. |
|
37
|
1
|
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 several plastic containers of French fly seasoning and salt/pepper mix on shelf in dry good area without labels. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not self-closing due to closing device broken/not attached to door frame. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single service containers previously used to hold jalapeños and banana peppers being used to store seasonings. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelf under grill.
4-101.19. Non-food contact surfaces shall be constructed of smooth, nonabsorbent materials. Observed shelf under prep table in back area lined with cardboard. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed hose with spray arm attached to faucet at can wash and back flow preventer on faucet broken. CDI- Spray nozzle removed from hose. |