| 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 employee rinsing hands at 3-comp-sink rinse compartment after handling raw chicken wings. CDI-EHS educated employee on where and how to wash hands.
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 employee only rinsing hands for a few seconds after handling raw chicken wings. CDI-EHS instructed to rewash hands at dedicated hand washing sink. Employee was able to properly wash hands.
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 . |
|
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. Observed several utensils and equipment already sanitized on drainboard of 3-comp-sink with food debris and food build up on food contact surfaces of equipment and utensils. CDI - PIC moved items back to wash compartment for further cleaning.
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 |
No
|
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) Observed four food containers of cooked chicken pieces and chicken wings with date marking 7/26/25. Employee stated foods were cooked yesterday. EHS allowed employee to redate mark containers with 7/15-7/21.
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 . |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several blue wet wiping cloths on counter tops throughout kitchen. CDI - PIC voluntarily discarded wiping cloths. EHS educated staff on how to make a sanitizing bucket to keep wiping cloths inside. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-204.15 EQUIPMENT containing bearings and gears that require lubricants shall be designed and constructed so that the lubricant cannot leak,
drip, or be forced into FOOD or onto FOOD-CONTACT SURFACES. Observed a few rusted wired backets were cooked egg rolls are stored in WIF. PIC will have wired baskets replaced. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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. Overserved grease build up on fryer backsplash panels and hard to reach areas between cooking equipment. Increase frequency of cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 grease and food build up on floors and walls behind fryer station and cooking equipment. Increase frequency of cleaning hard to reach areas to minimize contamination and pest. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters with heavy grease build up. PIC stated service company will be cleaning filters this week. |