| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee recontaminated hands at hand sink after washing. CDI- corrected employees and hands washed. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink near 3-compartment sink. -CDI- PIC placed new soap in soap dispenser. REPEAT for same violation at same equipment. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Gloved employee rinsing off squirt bottles at 3-comp sink then returned to working with food at grill and loading up orders into to-go boxes. REHS pointed out to PIC Tory Lee, who corrected employee by directing to change gloves and wash hands. CDI- discussion with PIC about proper use of gloves as a single-use utensil. Gloves removed, hands washed, new gloves put on to work with food. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine beginning to support black growth on top of shield shield. Clean more frequently. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken wings in fryer basket at 112.0 F CDI- wings were reheated to 200F.
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 . |
|
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 multiple TCS items in prep top holding above 41F. CDI- all items voluntarily discarded. Refer to temperature chart.
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 |
Yes |
No
|
No |
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: Found Hot Shot Flying Insect spray can in facility. Can was voluntarily discarded. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Facility food thermometer does not work. Battery likely dead. Return visit within 10 days to verify thermometer is functional. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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. Oils at grill not labeled. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 visible accumulation of food debris and dark buildup in hard-to-reach places behind equipment and underneath lowboy/flip top unit. |