| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P
Observed no signed forms indicating that employees have been made aware of what and when to report illnesses. -CDI- EHS provided an employee health policy agreement. (0 pts)
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 |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Observed an employee drinking with the employee beverage on the prep table while it was actively being used. -CDI- Food employee relocated to where employees have a designated space to eat and drink. (0.5 pts) |
|
8
|
2
|
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 use bare hands to turn off the water faucet then proceed to don new gloves. -CDI- EHS intervened and coached the employee through proper hand washing. Employee rewashed hands following the proper procedures. (2 pts)
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 . |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed black build up on the deflector in the ice machine. Also observed residue and build up on the inside of the covering used for the thin probe thermometer. Increase cleaning frequency to avoid possible contamination of food products. REPEAT*** (3 pts)
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed a single spray bottle of glass cleaner that was not labeled. -CDI- PIC labeled the bottle. Due to severity and immediate correction, points not taken. (0 pts) |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location.
Observed an ice scoop being stored directly on a cardboard box. -CDI- PIC W/R/S the scoop and correctly stored it in an appropriate container. REPEAT*** (1 pt) |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed single-use cups and lids being stored directly on the floor. -CDI- PIC placed the items on the shelf to be stored off of the floor. REPEAT*** (1 pt) |
|
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 large crack in the swinging door that separates the kitchen from the back room. Also observed damaged gaskets in 2 of the low boy units. Repair the necessary items. REPEAT*** (0.5 pts) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 large amounts of food debris in the flip top units in the kitchen. Also observed food debris build up/residue on the wire racks in the WIC. Increase cleaning frequency. REPEAT*** (1 pt) |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Observed hot water not available at the 3 compartment sink or hand sinks. The water was only able to get up to 83F. PIC stated that a repair should hopefully be made later in the day. Facility shall only use single-use items for serving, as they do not have an appropriate means of W/R/S multi-use utensils. All customer trays and utensils are single-use. VERIFICATION REQUIRED*** (0.5 pts) |