| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
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 closed employee beverage (coffee) stored directly on top of large slicer used to slice deli meats and cheese. CDI-Upon request employee removed beverage. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employee improperly wash hands at prep sink. CDI-EHS directed employee to use hand sinks only for hand washing and employee began to wash hands at hand sink.
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 .
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee improperly wash hands, as they did not use soap and the hand wash was for less than 20 seconds. Employee also recontaminated hands by making contact with soiled faucet when they failed to use a barrier to turn off soiled faucet. CDI-PIC explained proper handwashing procedure with employee and employee properly washed hands before continuing with 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 place raw ground beef patties on flat top, making contact with raw beef, not wash hands, and begin to pick up RTE club sandwich. CDI-EHS stopped employee right before they picked up sandwich and employee properly washed hands. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee pick up raw ground beef patty with gloved hand, not remove gloves and begin to grab for RTE foods (club sandwich) and single-service items. CDI-EHS stopped employee before they touched RTE foods or single-use items. Upon request, employee removed gloves and washed hands to prevent cross contamination.
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 squash and peppers stored over RTE buttermilk, water and feta in WIC. CDI-PIC corrected storage order. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed soiled microwave at start of inspection, also at the start of business hours. EHS asked PIC how often the microwave was cleaned and PIC stated they cleaned microwave once a week. EHS educated PIC on required cleaning frequency. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 coleslaw, potato salad, sliced and diced tomatoes, hard boiled eggs, opened hotdogs, large opened container of feta, and mashed potatoes. From conversation with PIC, these RTE TCS foods were prepared from 1/5 to yesterday. CDI-PIC added correct date marks to all RTE TCS foods.
Points not escalated due to improvement from previous inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of degreaser and unlabeled sanitizer buckets. CDI-PIC labeled all working containers. |
|
37
|
2
|
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 shakers and squeeze bottles surrounding flattop and near hot holding equipment. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
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 severely dented can on dry goods shelf, stored for use. CDI-Employee removed can from shelf and stored separately for credit. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
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.
Points not escalated due to improvement from previous inspection. |
|
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 WIF with previous leak, causing floor to be covered in thick sheet of ice. Make necessary repair and remove ice covering floor. |
|
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 food debris, fried breading, surrounding hot holding equipment that had not yet been in use, as EHS arrived at opening and chicken was not placed in this hot holding area until after food debris was observed. Increase cleaning frequency and thoroughness. |