| 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 food handler wash their hands then recontaminate them on the faucet handles. Food handler went to dry hands with disposable towels and don clean gloves to resume food prep at the prep sink. This occurred twice during the inspection. CDI - Food handler educated on hand washing procedures and properly washed hands when re-directed. -2- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed raw chicken stored over raw pork in the upright reach-in unit. No physical evidence of contamination noted. Reviewed storage order guidelines with food handlers present. CDI - PIC rearranged foods to prevent cross contamination. -0-
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 |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf.
Observed two ladles and one knife stored clean with visible food residue and grease. CDI - Utensils were transferred to 3-compartment sink to be w/r/s. -0-
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. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed plastic cups stored inside containers of dry goods (sugar and panko), small cup stored in marinara sauce and spoon submerged inside chicken salads. Utensils must have a handle/and handles maintained above the food. -0- |
|
44
|
0
|
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 metal food containers stacked up while still wet on clean dish shelf. Allow utensils to adequately dry before stacking. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed visible grease stains on single service trays stored on expo above prep unit. Discussion with PIC revealed that the single service trays are being reused for cooked french fries at the cookline. CDI - Trays voluntarily discarded. -0- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used.
Observed limescale build-up on interior surfaces of dish machine. Clean and maintain. -0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT: 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed cracks in wall above hand sink in downstairs kitchen and floors in disrepair at cookline and walk way to upstairs walk-in cooler. Repair. -1- |