| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage stored on expo line where food is stored. CDI-Upon request employee removed beverage. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove glove and begin to don new glove for food prep. CDI-EHS educated employee on when to wash requirements and employee properly washed hands and donned gloves to continue food prep.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handle raw beef and then immediately open a package of RTE hotdogs. CDI-EHS educated employee. Employee removed gloves and properly washed hands.
2-301.15 Only wash hands in handwashing sink. -PF Observed employee improperly wash hands at prep sink, without soap. CDI-EHS educated employee and employee properly washed hands at hand sink.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed employee handling and moving rubber floor mats, rinse hands at prep sink without soap and continue to move clean equipment and utensils. CDI-EHS educated employee on proper handwashing and employee properly washed hands. Equipment that was contaminated were moved to dish area.
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 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 . Observed employee “wash” hands at prep sink without soap. CDI-EHS educated employee and employee properly washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed inoperable hand sink, as it was unable to drain. This was the only hand sink available at food prep line where raw and RTE foods are handled. VR required within 10 days. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw ground beef and then proceed to opening package of RTE hotdogs. CDI-EHS educated employee, gloves were removed and hands were properly washed.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cut carrot stored directly on wire shelf. CDI-PIC voluntarily discarded carrot.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce, squash and berries, stored over RTE sauces and cut greens. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed large slicer soiled with food debris. PIC stated the slicer was used last week and had been cleaned. CDI-Machine was broken down to be W/R/S.
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed employee use thermometer to take final cook temperature of a hamburger patty without cleaning or sanitizing probe. CDI-EHS educated employee and thermometer was cleaned and sanitized.
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Per conversation with PIC, establishment has not been sanitizing equipment and utensils. PIC stated they spray with the pre-wash spray and use soapy water, and that sanitizer was not used. Observed no stoppers available to maintain sanitizer solution at 3 comp sink. CDI-Owner arrived with stoppers for 3 comp sink. 3 comp sink was set up for W/R/S process and EHS educated staff on W/R/S process. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date marks on RTE TCS foods in prep units and sliced deli meats in WIC. VR required within 10 days. |
|
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 Observed household Raid below sink. CDI-PIC removed household pesticide. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 unlabeled stainless steel shaker and squeeze bottles surrounding flattop. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps surrounding rear door and large, uncovered hole in rear door. Repair or replace to prevent the entry of pests. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of lettuce stored on top of trash can. CDI-Employee relocated lettuce. |
|
40
|
1
|
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 employee without head covering. CDI-Employee donned hair restraint.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing an exposed bracelet. Remove jewelry when preparing food. |
|
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 handle of ice scoop making contact with ice in ice machine. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked stainless steel pans. CDI- Pans were separated. |
|
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 box of single-use cups and lids stored on the ground near dry storage. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at rear hand sink. Repair. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
5-203.12 At least one toilet, and not fewer than what is required by law, shall be provided. Observed all toilets in female restroom clogged and unable to be used. CDI-Plumber repaired one toilet during inspection. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 missing and broken tiles in kitchen. Repair or replace.
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 heavily soiled walls and ceilings throughout establishment. Observed severe ice buildup on floor in WIF. Observed black growth on ceilings in WIC hallway to rear door. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed heavily soiled hood system. Establishment is allowing grease to drip from hood system into a container on the floor. |