|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 - No signed form documenting proper training of employees on employee health and food born illness prevention. Recommended to PIC to have current and future staff sign document stating they acknowledge and understand the parameters of employee health.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 - Employee wash their hands for less than the required 15 second time as well as turn off the running faucet with their clean hands before drying re-soiling their hands. CDI by instruction
- 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 . "' |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - *Observed - Cut Lettuce in flat top as well as a bucket of lettuce in WIC above the required 41F. *CDI - PIC discarded bucket of cut lettuce in WIC and put the cut lettuce in the flat top on a bed of ice while also removing 2nd plastic container keeping lettuce from staying cold.
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 . ' |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- *Observed - 3 comp sink sanitizer and sanitizer buckets above proper concentration levels. *CDI - PIC changed out the sanitizer in all areas with a more diluted sanitizer. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - *Observed - deep buckets of cut lettuce and deep buckets of marinated chicken breast with lids above 41F, see temp chart, items were not going to make the cooling window due to large deep containers being used in cooling. *CDI - PIC moved all containers of marinated chicken and cut lettuce to freezer and removed lids to improve cooling, instructed to PIC that a shallow container would be better suited to accomplish cooling as well as a relocation of items in cooler(moving them further from the door)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Fly’s in facility around chicken wings held on time. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Flys on and around chicken wings held on time. Instructed PIC to either cover containers or find some other way to protect food from insect contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed - Shelving racks in walk in cooler that are rusted and in need of repair and maintenance. |
|