| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
10 DAY VR.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no verification process for the employee health and reporting agreement. PIC does have poster hanging and staff responds correctly to employee health questions. PIC should email signed copies to EHS within 10 days. (-0)
English- https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement
Chinese- https://mecknc.widen.net/s/nrshl7khf5/food-employee-reporting-agreement---chinese
Spanish- https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine greater than 200ppm at 3 comp sink.
CDI- Chlorine diluted to 100ppm.
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Observed food thermometer with encrusted food debris.
CDI- Thermometer cleaned and sanitized before re-storing.
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
Observed crockpots for rice throughout facility with severely encrusted food debris, not cleaned daily. EHS advises PIC to clean crockpots at the end of each day. EHS will make a return visit to verify in the new year. (-1.5) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed cooked noodles in fliptop and scrambled egg in WIC without date marks.
CDI- Chef who prepared confirms prep dates of yesterday and dates both items. EHS reminds staff to date mark items when they begin cooling, and date mark containers which are separated from the primary supply in another location (for example, cooked noodles in fliptop need a date mark separate from the container marked in WIC, unless they were cooked and used entirely within the same day). (-1.5) |
|
37
|
1
|
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 unlabeled spice containers on cart at cookline. EHS reminds staff to mark all containers with product name. (-1) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT. No escalation of points due to no pests seen onsite. Points escalated at next inspection if not repaired.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed torn screen door in back of kitchen. No pests observed in facility. Repair as soon as possible. (-1) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed knives stored on magnetic strip with blades contacting unclean portion of wall above 3 comp sink.
CDI- Knives returned to ware-washing, and to be stored in opposite direction going forward, to protect blades from contamination. (-0.5) |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used.
Observed mildew buildup inside chemical diagnostic machine. EHS advises cleaning at the earliest opportunity. (-0) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
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 accumulation of grease residue and food debris on racks throughout facility- inside lowboys, coolers, dry good racks, clean dish racks. Increase cleaning frequency advised. Racks that are no longer cleanable should be removed and replaced. (-1) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT. No point taken due to separate area than previous inspection.
5-205.15 Maintain a plumbing system in good repair.
Observed minor leak at front hand sink, and water being caught in bucket. Repair at earliest opportunity. (-0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 grease splatter and stains on walls and ceilings throughout. Wall is especially yellowing to right of cook line. Deep cleaning and increased follow up maintenance is needed. (-1) |