| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands then use clean hands to turn off faucets.. CDI..PIC hand employee to wash hands again and use barrier. REPEAT
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee wipe nose with bare hands the placed gloves on without hand wash. CDI..PIC hand employee wash hands
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee wipe nose and then don new pair of gloves without hand wash.CDI..PIC hand employee wash hands |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee grab RTE food (peeled cucumber ) with bare hands to slice for sushi bar. CDI.. PIC voluntarily discarded food
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
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 hand sink in back with towel and hand sink in front of facility with food debris. CDI.. Items were removed |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plate and appetizer plates stacked as clean with food debris..REPEAT..CDI.PIC moved items to dishwasher.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads, Cream cheese, tuna and shrimp above 41F please see temp chart.. CDI.. Items sent to WIC to quickly cool.REPEAT
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 no labels on squeeze bottles and sushi area. REPEAT |
|
38
|
1
|
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 held open by boxes and no shield from outside pests from entering.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout kitchen
6-202.13 Properly locate mechanical insect control devices. Observed pest lamp sitting on prep table. CDI.. Item was removed |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes and bucket on floor in WIC. CDI..Items were moved. REPEAT
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed fly in chopped vegetables. CDI..Veggies were voluntarily discarded |