| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed a lidless employee beverage stored on the cookline cutting board and on the shelf above the cookline opentop refrigerator.
CDI - Moved to designated area where contamination cannot occur. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
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 - Observed a cookline employee wash their hands for approx 3-5 seconds.
CDI - EHS intervened and PIC provided education on proper handwashing procedures. Hands rewashed.
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 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a cookline employee wash their hands and then turn off the faucet without a barrier.
CDI - EHS intervened and PIC provided education on proper handwashing procedures. Hands rewashed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the cookline handwash sink to be obstructed from use by a sanitizer bucket stored directly in the basin.
CDI - Sink unobstructed. |
|
16
|
0
|
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. - Observed metal insert containers stored as clean on the rack adjacent the dishwasher that had food debris on their surfaces.
- Observed the blade to the table mounted can opener at the 3 compartment sink to have an accumulation of food debris.
CDI - Items placed at dishpit to be W/R/S.
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 . |
|
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 an insert container of mac and cheese at the tabletop steamtable to be at temperatures between 89-108. Cookline employee stated he was unaware of how long it had been in the unit.
CDI - Mac & cheese voluntarily discarded.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
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 - Observed an insert container of whole leaf lettuce to not be provided with a date mark in the cookline opentop refrigerator across from the flattop grill. Cookline employee stated he was not working yesterday and was not aware of when it was prepped.
CDI - Container of lettuce voiluntarily discarded.
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 .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed a container of romaine lettuce in the WIC with a date label stating it was prepped on 3/26. Item was on day 9 at the time of the inspection.
CDI - PIC voluntarily discarded container of lettuce.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
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 spice shakers at the cookline that were not labeled as to their contents. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the cookline with a sanitizer solution concentration of <10ppm.
CDI - PIC changed solution and restested at 150ppm. |
|
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 stacks of plastic insert containers wet nested on the rack adjacent the dishwasher. REPEAT. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Observed the top drawer of the chicken wing hot holding drawers to not fully close/close properly.
- Observed the wires to the fryer baskets starting to bend at the corners, creating large gaps between some sections of wire. REPEAT.
- Observed numerous multi-use plastic buckets, that are used to hold chicken wings in the WIC once they have cooled down, to have large holes in their sides. |
|
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 a buildup of food debris along the tops of the cookline refrigerator doors and the cookline chicken wing hot holding drawers. REPEAT. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed the handwash sink adjacent the cookline to not be functioning at the time of the inspection, with the water not on to the sink. REPEAT.
- Observed the handwash sink adjacent the 3 compartment sink to have the drain pipe disconnected from the sink. PIC stated a plumber has been there to look at the handwash sinks and they are awaiting parts to come in for repairs. |