| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority item during my inspection: when to wash hands, see item # 8. CDI - see corrective action under #8m provided education.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
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 Observed food handlers with gloves and prepping food at the cookline, touching food then moving to another tasks like opening equipment and touching fryer baskets. Explained to the PIC when changing tasks and donning new gloves food handler shall wash their hands. CDI - Food handlers removed their gloves and properly washed 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 paper towels were available in the handsink in the dishmachine area however the dispenser was not working. CDI - PIC repaired the dispenser. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live mouse behind the cookline area near corner crates. Observed crates being used to elevate food supplies off the ground around the kitchen area. Remove the crates and provide shelving so that the floor can be easily seen and easily cleaned on a regular basis. This will also help with preventing pest harborage. Compliance visit to ensure pest issue is under control and the source is determined. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives being stored in between prep top cooler. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishwasher towel drying plates right after sanitizing in the dishmachine. CDI- provided education to the employee and explained that the sanitizer needs a certain number of minutes to have contact time with the food contact surface to effectively sanitize. |
|
49
|
0
|
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 gaskets on refrigeration units accumulating food debris. Observed cookline equipment: fryers accumulating oil under the unit. Clean and maintain to prevent attracting pests. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed ground around the grease barrel in need of cleaning. Grease on the ground. Clean to prevent attracting and harboring pests. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 ceiling panels over the walk in cooler, over the food prep sink and prep tables stained black. Observed a few missing ceiling panels over the dry food storage shelf and entrance to the prep area and over the drink reach in cooler. Replace the missing ceiling panels and replace all the black stained ceiling panels. Observed holes around pipes entering from the walls into the kitchen. Seal holes to prevent pest entry. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed lights under the hood system not functioning. Repair to provide adequate lighting. |