| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed employee not wash hands after handling soiled utensils in dish pit, change gloves, and begin to work with clean equipment and utensils to prepare a customer’s order. Observed employee not use a barrier to turn off faucet after washing their hands. CDI - Employee properly washed hands.
2 pts. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed dented can being stored in conjunction with unadulterated cans during inspection. CDI - Can was voluntarily discarded.
0 pts. |
|
16
|
0
|
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 various containers in dish pit area being stored as clean with visible food or sticker residue caked on. CDI - Items were placed back in dish pit to be rewashed.
0 pts.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods in southwest prep and grill prep holding above 41F during inspection. See temperature chart. Ambient in both units 45F. Maintenance contacted during inspection. Facility to hold both units on time until they can be repaired. TPHC form provided and filled out during inspection. 72 hour VR required.
Repeat. 1.5 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed bottle of pain relief medication being stored above customer foods in expo area during inspection. CDI - Medication bottle removed.
0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed single use container being stored in french fries as a means to dispense the product during inspection. Ensure all dispensing equipment bares a proper handle. CDI - PIC removed and discarded.
0 pts. |
|
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 both microwaves in kitchen area caked with food debris during inspection. More thorough or frequent cleaning needed.
0.5 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee backpack being stored in conjunction with clean aprons on dry storage shelf during inspection. Ensure employees store all belongings in an area away from customer food, beverage, and equipment.
Repeat. 0.5 pts. |