| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed PIC washing his hands at prep sink near WIC. CDI - EHS instructed PIC to wash his hands properly at one of the two hands washing sinks.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed PIC washing his hands with only water and less than five seconds after handling raw chicken. CDI - EHS educated PIC on how to properly wash his hands. EHS observed PIC properly wash his hands twice.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cardboard box of unwashed lettuce and cabbage stored above two containers of cut/clean onions and peppers with no lid in WIC. CDI - PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked shrimp, cooked chicken pieces, and cooked egg rolls in flip top with no date marking. CDI - PIC stated foods was cooked two days ago, proper date marking was placed on foods containers.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed two cardboard boxes of raw beef thawing in 3-comp-sink with no running water. CDI - PIC moved food to WIC
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed five bags of raw chicken thawing in rinse compartment of 3-comp-sink with no running water. CDI - PIC moved food to WIC. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three metal containers near grill with no identification CDI - PIC labeled 1. Sugar 2. MSG 3. Brown Sauce. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cooking and preparing food with no hair covering. |
|
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 wet four wiping cloths throughout kitchen stored on prep tops. CDI - PIC discarded cloths.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer being used to wipe surfaces throughout facility. CDI - EHS instructed PIC to make sanitizer. Sanitizer concentration was recorded at 200 PPM bleach. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed four food containers with metal scoops for dry (x2), sugar, and msg submerged in dry ingredients. PIC moved scoops to dish area. |
|
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 counter top style can opener mount/bracket with heavy food and grease built up.
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 two grey garbage bins near prep are with heavy food and grease built up. EHS suggest cleaning garbage bins more frequently. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls underneath and behind equipment in need of cleaning due to food debris and grease residue build up.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken equipment and littered stored above WIC.
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 broke and missing ceiling tile above WIF/WIC. |