| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed uncertainty from staff regarding waiting period between symptoms such as vomiting, and being permitted to resume food handling. PIC states there is no signed acknowledgement as part of training process.
CDI- EHS educates PIC on symptoms requiring exclusion and wait time before returning. County EHP provided for staff. (-1)
Employee Health Policy in Spanish for staff to sign: https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed uncovered, raw tilapia in lowboy beside RTE foods.
CDI- PIC lids and makes space between tilapia and other items in lowboy. (-0) |
|
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.
Observed food residue on blade inside blender, several knives blades with food debris stored in knife box, pans with grease residue, and several dishes stored as clean with date mark stickers.
CDI- All dishes moved to 3 comp sink to restart cleaning/sanitizing process. (-1.5) |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed queso in warmer at 120F.
CDI- PIC reheats queso to 165F before resuming hot hold at 135F. EHS also explains use of TPHC and provides TPHC form for PIC use if desired. (-3)
TPHC Spanish form here: https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed bottled mayo in fliptop at 50F.
CDI- PIC disposes of mayo and to store squeeze bottles in lowboy or ice bath going froward. (-0) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P
Observed Eco-Lab bleach squirt bottle filled with cooking oil near grill.
CDI- PIC disposes of bottle. (-1) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet knives in knife box and stacking of wet containers on clean dish rack. PIC is advised to space out dishes while drying and not place in an enclosed storage while still wet. (-0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed 5 cutting boards with deep scoring.
CDI- Equipment supplier onsite takes PIC order for new cutting boards during inspection. Damaged boards are removed from service. (-0)
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 many chipped plates with jagged edges.
CDI- PIC removes damaged plates from service. (-0) |
|
49
|
0.50
|
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 severe built up of dirt and debris on side of 3 comp sink near clean dish rack. PIC advised to increase cleaning frequency. (-0.5) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT.
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 damaged flooring near cook line and blade fan on lowest shelf of clean dish rack with build up of dust and debris. PIC advised to clean at earliest opportunity to prevent contamination of clean dishes. (-0.5) |