| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 food employee not able to answer EHS’ questions about foodborne disease. -CDI- EHS educated food employee and provided literature. -0-
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage container with no lid. -0.5- |
|
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 food employee wash hands for less than 20 seconds and use a cloth to dry hands. -CDI- EHS educated food employee on proper handwashing procedure and food employee properly rewashed hands.
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 .
2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands in prep sink. -CDI- EHS educated food employee on only washing hands in handwashing sink and food employee rewashed hands. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed food employee using handwashing sink to hold spinach to be used for food prep. -CDI- EHS educated food employee on proper use of handwashing sink and food employee removed items.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel dispenser not functioning at handwashing sink due to needing batteries. -CDI- PIC replaced batteries. **REPEAT** -2- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken skewers stored over RTE pasteurized crab meat in WIC #2. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed pineapples stored over RTE fruit salad in WIC. -CDI- PIC corrected storage order. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside of ice machine chute. Increased and more thorough cleaning frequency recommended. **REPEAT** -1.5- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Prep unit: Observed roasted tomatoes date marked 5/1 (discard 5/7), observed noodles date marked 5/6 (discard 5/12), housemade chimichurri sauce containing fresh garlic and oil, housemade scallion sauce containing cooked onions, housemade black garlic sauce containing fresh garlic and oil, date marked 5/2 (discard 5/8), black beans 5/3 (discard 5/9), and 2 containers of wings date marked 5/5 (discard 5/11). Observed whole milk and half and half with no date marks. Cold drawers: Observed caramelized onions date marked 5/3 (discard 5/9). Lowboy: Observed housemade pineapple jerk sauce containing cooked carrots date marked 5/2 (discard 5/8). WIC: Observed chicken wings and fries on cooling racks with no date marks. Observed brisket date marked 5/6 (discard 5/12), 4 containers each of housemade chimichurri and scallion sauces date marked 5/2 (discard 5/8), 6 containers of chipotles ranch (containing canned chipotle peppers) date marked 5/2 (discard 5/8), 2 containers of pineapple jerk sauce date marked 5/2 (discard 5/8), and 7 containers of housemade orange chipotle sauce (containing canned chipotles) date marked 5/2-5/4 (discard 5/8-5/10). -CDI- PIC voluntarily discarded. -1.5-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 flying pests in clean dish storage areas. -0- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table. Observed employee drink stored on prep table shelf. -0- |