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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| 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 facility with old posted employee health policy, has graphic poster with 6 illnesses but not handout listing illnesses. CDI- provided via email.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
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 take off gloves to handle money, donned new gloves without a handwash. Observed employee go to take trash out, returned to kitchen and only briefly rinsed hands in handsink, did not wash for at least 20 seconds and follow proper cleaning procedure for hands. CDI- EHS intervened, provided education to employee during inspection and discussed with manager during inspection. Proper handwashing observed by end of inspection.
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 . |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in back prep area, PIC stated this dispenser battery is malfunctioning, unable to dispense. CDI- soap provided at handsink, EHS explained that soap must be provided at all handsinks, provide a pump soap at this sink until dispenser is properly functioning. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bags of turkey and ham holding above 41F inside prep unit, PIC stated these were just sliced this morning. Observed sealed chubs of turkey, ham and pastrami holding above 41F in glass door reach in unit, unit was holding around 55F when checked. PIC stated she arrived at 7am, all units were functioning properly during temp checks. PIC checked unit before lunch, holding at 40F, product had not been out of temperature for more than a couple hours, EHS confirmed with facility temp logs. CDI- product removed from glass door reach in, moved to 3 door reach in. Unit will not be used for storage of TCS foods until serviced and holding TCS foods at 41F or below.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food with wrist watch/bands on. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
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 to-go cups stored in box on floor leading back to kitchen area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed glass door reach in not holding temp, see cold holding violation. May be related to air conditioning in facility, kitchen was 80+F during inspection, could be causing units to malfunction. |
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