| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed PIC not able to locate written vomiting and diarrhea cleanup procedures. CDI, sample procedures and 2017 NC food code information emailed to PIC. |
|
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 food employee turn off faucet with bare hands after hand washing then handle clean pans for food preparation. CDI, employee rewashed their hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no soap available at handwashing sink near office and prep sink. CDI, soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided at restroom sink dispenser. CDI, towels provided. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed dressed pizzas held on ready rack but SOP not followed for timer on pizza rack. Ensure SOP being followed when using TPHC for dressed pizza racks. CDI, timer reset. Repeat. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
8-103.12 Conformance with Approved Procedures - P,PF - Observed sauce in container held on line nea prep table. Variance letter oon-site permits a 12 hour hold time for pizza sauce. Observed pizza sauce not labeled with 12 hour time in and time out and date on pizza sauce holding chart on wall. CDI, sauce labeled. Repeat. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of ranch dressing packets stored on ground and pizza sauce container stored on ground in walk in cooler. Repeat. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth stored in prep sink and sanitizer bucket testing 0ppm quat. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving accumulating soil / debris on rack near pizza prep station. Observed floor under equipment and hard to reach areas like prep table and behind pizza oven accumulating debris / soil. Observed food debris and soil accumulating on shelving throughout and general cleaning needed in establishment. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed employee restroom toilet soiled and general cleaning needed in restroom. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on ceiling ventilation. |