|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(N) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed food employee unaware in food safety relating to their assigned duty. Food employee assigned to prepping burgers pulled reheating caramelized onions without temping. Food employee was unaware of responsibility to temp food items to ensure completion of reheating process. CDI- EHS discussed with PIC, training and monitoring for food employees dealing with foods going through temperature danger zone multiple times. EHS confirmed temp of caramelized onions during discussion. EHS recommends increased monitoring for temporary employees.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 food employees unaware of responsibility to report required symptoms, illnesses, and exposures. Employee health form provided by EHS still unsigned. PIC stated temps and turnover goes into training procedures. CDI- EHS discussed with PIC, PIC to talk through employee health agreement with food employees.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 4 tongs and a cutting board stored as clean with residue accumulation. CDI- PIC removed items to be w/r/s. *REPEAT* points not escalated due to overall improvement with item #16.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards needing to resurfaced or replaced.
4-501.11 Maintain equipment in good repair. Observed floor of walk-in freezer needing to be repaired. Trip hazard. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 top of oven, hood vent system, and areas under equipment in walk-in needing cleaning. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair.
Back handsink needing repair due to constant dripping. *REPEAT* |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed lighting needing to be increased in walk-in cooler and walk-in freezer. |
|