| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC check phone with gloved hands and go back to cooking.CDI.. PIC threw out gloves and washed hand. |
|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. EHS observed sliced bread with green microbial growth. CDI. PIC voluntarily discarded both food items. * REPEAT * |
|
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. EHS observed raw turkey directly over raw ground beef. CDI. PIC fixed the storage order to be in compliance. Also observed tomatoes stored over RTE food. CDI.. Storage order was changed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in warmer below 135F..CDI chicken was reheated to 171
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed Back door was propped open at the time of inspection. CDI..door was closed
6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed one live roach and two dead roaches. Frequency of pest control should be increased. * REPEAT *
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pest on sticky tape for pest. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 shelving in the Kitchen holding dry goods to low, needs to be at least 6 inches above the ground. |
|
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. EHS observed water inside the lowest shelf of the 3-Door Fridge. EHS also observed as severely dented shelf on a storage rack in dry storage. Also observed rusting of shelving throughout facility
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed chipped plates. |
|
49
|
0.50
|
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 Heavy soiling of food debris and residue on the outside of the RIF. * REPEAT * Points not escalated due to improvement. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed an employee meal on the top shelf of the 3-Door Fridge. EHS informed PIC that employee food needs to be on the lowest shelf to avoid possible contamination. EHS also observed open can on prep table and jacket hanging on shelf coming in contact with facility food. |