| 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 employees eating and drinking on the kitchen prep table nearest the back hand washing sink, Employees need to eat and drink only in the break room to prevent possible contamination. CDI-PIC removed personal food from prep table. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open bags of raw chicken stored above ready to eat vegetables in the standing reach-in freezer. Observed raw fish stored above tomatoes in the walk-in cooler. CDI- PIC voluntarily moved corrected storage order.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef in the front lowboy. Observed open bags of raw beef stored above raw fish and open bags of raw chicken stored directly on top of raw beef in the chest freezer. CDI- PIC voluntarily moved all raw food items to proper storage order and re-educated staff. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. The soda machine ice dispenser chute has residue build-up and needs to be cleaned. Clean the ice chute more frequently to prevent residue build-up.
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee not properly sanitizing equipment/uttensils and only using a scrub pad. CDI- EHS corrected and educated employee to fill the 3 comp sinks with soap water, rinse water, and sanitizer water to properly wash, rinse and sanitize equipment.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of raw onions stored directly on the ground behind the chest freezer. CDI- PIC voluntarily moved bag of onions to proper storage area. |
|
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 two wet wiping cloths-one stored on the front prep table and the other on the back prep table-not stored in sanitizer solution. CDI- PIC voluntarily moved the wiping cloths to a sanitizer bucket. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a column of cleaned items-large plastic buckets- that were stored stacked together while still wet. CDI - PIC placed item in proper air drying position. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed the 3 comp sink is not fastened to the back wall and also has a gap covered with duct tape on the left side wall. The 3 comp sink needs properly fastened and sealed with a smooth and cleanable sealant. REPEAT |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips available for testing chlorine sanitizer solution. CDI- EHS provided chlorine sanitizer test strips to PIC.
4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf Observed employee manually warewashing without any detergent. CDI - PIC obtained detergent and filled 3-comp-sink wash basin with soapy water. |
|
49
|
1
|
Non-food contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed fan covers in the walk-in cooler with dust and debris build up. Increase frequency of cleaning.
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 several plastic containers stored clean with stickers and stickers residue stored clean. CDI - PIC moved containers to 3-comp-sink |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed the drain pipe on the front hand washing sink is leaking and the drain pipe on the 3 comp sink is leaking. Both drain pipes need repaired. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall coving near BOH handwashing sink and missing floor tiles. |