| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink observed on prep table at beginning of inspection. Ensure employee beverages are stored in a separate location, such as a low shelf. REPEAT |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee did not wash hands after using broom and dust pan before going back to work station to work with food. Employees must wash hands after engaging in activities that contaminate hands, and before donning gloves to work with food. CDI - Employee educated he he washed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Wet cloth rag observed in hand washing sink at beginning of inspection. Do not use hand sinks for any purpose but hand washing. CDI - PIC removed cloth towel. 0 pts. |
|
16
|
1.50
|
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. Several metal pans and bowls found with visible food debris on them and were stored as clean. Tape residue left on large amount of pans stored as clean as well. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Pans and bowls taken to dish machine to be washed again.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Cooked chicken in sandwich cooler top missing prep date label. Some small pieces of raw fish for sushi in sushi display coolers were missing prep dates. TCS RTE foods must be labeled with prep date, and must be used within 7 days of preparation. CDI - PIC placed prep date labels on items. No increase in severity from last inspection so kept at half credit.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P No TPHC label on sushi rice that staff was using for customer orders. After discussion with staff and PIC, rice was from yesterday and not discarded as required by TPHC procedures. CDI - Rice discarded. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Several different varieties of raw fish for sushi were still in ROP packaging in sushi coolers. Raw fish must be removed from ROP packaging before thawing under refrigeration. CDI - Staff slit open packages as corrective action. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans and bowls stacked while still wet. Allow utensils to adequately air dry after washing. Do not nest pans and bowls on top of each other until they are dry. 0 pts. |
|
56
|
0
|
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. Container of half eaten employee food stored directly on top of pan of food for customers in bottom of sandwich cooler. Store employee foods separately from food for customers to prevent potential contamination. 0 pts. |