| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
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- Facility was unable to provide vomit and diarrhea clean up procedures. -CDI- EHS provided facility with vomit and diarrhea clean up procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw chicken stored over RTE Crab Rangoon and Raw beef in the WIF. Ensure that once raw proteins have left their original packaging that proper storage order procedures are followed. -CDI- PIC rearranged storage order to reflect proper storage order procedures.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed several foods unlabeled and lacking date marking in prep tops, and in WIC. PIC was able to go through all unlabeled/non-dated foods in both the prep tops and WIC and tell EHS prep dates and cook dates. EHS and PIC then spoke about proper date marking procedures moving forward. -CDI- PIC back dated all unlabeled/non-dated foods.
Ensure proper date marking procedures moving forward.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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. Observed several sauces and spices that were unlabeled or with labels so worn that they are no longer readable. Ensure all working food containers are labeled and legible. -CDI- PIC labeled all containers. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed heavily dented can stored in with other canned foods to be used for service. -EHS coached facility on the dangers of dented cans and related food borne illness that can result. -CDI- PIC voluntarily discarded dented can. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 small deli cup being used as a scoop for a sauce in the WIC. Ensure that scoops have handles and are not stored in direct contact with the food. -CDI- PIC removed the deli cup. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 buildup of food and residue present on the external surfaces of equipment and prep surfaces, on the gaskets and handles of refrigeration, and on spacers of prep top units. Ensure that non-food contact surfaces are cleaned and maintained as clean. |
|
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. Observed floor chipping and damaged in specific areas in between the WIC and 3-comp sink. Ensure floor is maintained as smooth and easily cleanable. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks present on prep surfaces where food was being prepped. Observed employee food in WIC stored over patron food. Ensure that there are designated areas for employee food and drink
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone present on a prep surface of the facility. Ensure employee possessions are kept in designated areas. |