| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no V&D cleanup procedures. -CDI- EHS provided handout. -0-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed handsink near 3-comp sink with no soap. -CDI- PIC replenished soap supply.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink near 3-comp sink. -CDI- PIC replenished paper towel supply.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed item stored in handsink near bread machine. -CDI- PIC removed items and handsink was cleaned. -1- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed salsas and raw meats in WIC with no protective covering.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed raw pork rib with no protective covering stored on top of other raw meat in WIC. -CDI- PIC voluntarily discarded items. -0- |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed some items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. **REPEAT** -3-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in WIC hovering between 41-42F. Refer to temperature chart. Observed WIC not properly closed (door would not fully closed if PIC did not ensure to push it closed) and small gap in top of door when fully closed. -CDI- PIC voluntarily discarded items above 41F. PIC rearranged cooler so non TCS items are at front until repairs can be made. -0-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
1
|
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 2 spray bottles with no labels. Observed large container with powdered substance with no label. -CDI- PIC properly labeled items.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed a bottle of raid. -CDI- PIC removed. -1- |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. **REPEAT** -0.5- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 scoop handle touching chicharrones and container without handle used for scooping dry beans. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.17 (A) Wood and wood wicker may not be used as a food-contact surface. Observed 2 wooden paddles. Per PIC, items used for stirring sauces. -CDI- PIC removed.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” mixer. -0-
4-501.11 Maintain equipment in good repair. Observed small air gap above top of WIC door when door was fully closed. Repair so there is no air gap. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf- Observed no sink stoppers for 3-comp sink. -CDI- PIC purchased while EHS was present. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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./6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some cracked floor tiles in BOH and in floor of WIC. Repair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent covers above RIF with heavy dirt/debris buildup. Observed paper towel dispenser near 3-comp sink with debris buildup. Increased and more thorough cleaning frequency recommended. -0- |