| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee observed typing in code on restroom door for customer and then went right back to preparing food without washing hands first. Employees must wash hands after contaminating hands. CDI - Employee educated on when to wash hands and she washed hands. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Employee observed dipping pans in sanitizer for a couple seconds. Dishes must be submerged in sanitizer solution for at least 60 seconds. CDI - Employee educated on sanitizing dishes and she put the dishes back in sanitizer solution for 60 seconds.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of small flies observed around donuts. Keep premises free of pests. Establishment must cover donuts to prevent flies from contaminating them. 0 pts. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Small flies observed on donuts. Cover donuts to prevent contamination. If flies land on donuts they must be discarded. CDI - Donuts discarded. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloth buckets measured less than 150 ppm quat and several were also dirty. Maintain wiping cloth buckets at appropriate concentration and empty the, when they become soiled. REPEAT |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Employee observed scrubbing pans in middle compartment and then placing them in sanitizer without rinsing. Wash utensils with soap in first vat, rinse soap and food debris off in middle vat, and then place in sanitizer solution for at least 60 seconds. CDI - Employee educated on how to wash, rinse and sanitize. // 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Food debris observed in sanitizer solution. Maintain sanitizer solution clean and free of food debris. |
|
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. Clean shelves in walk-in cooler. 0 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Urinal is broken. Repair. 0 pts. |
|
56
|
0.50
|
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. Keys observed on cutting board. Store personal items separately from food and prep surfaces. |