| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee entering and leaving kitchen without washing hands.CDI PIC had employee wash hands and don fresh gloves. repeat |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed wire rack blocking handsink by 3 comp sink. Need to remove rack so sink can be accessible at all times. CDI. PIC removed wire rack |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed discoloration and debris in open bin of salt. Also observed employee wiping sweat from face with gloved hand, and with same hand started to prepare food. Sweat was dripping from employee face into the food. CDI PIC had employee go to restroom and wipe is face. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed sugar and salt in bins uncovered. CDI placed lid on bins. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Pork past, Sliced Pork , half and half, almond milk, peanut sauce, wgga, Tofu, lettuce all above 41F. PIC voluntarily discarded items EHS observed cold holding equipment above 41F. A vr will occur within 3 days to ensure proper cold holding occurs. PIC voluntarily closed until repairs were made.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
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 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed no date marking or time on Pork past, sliced pork, Tofu, cut lettuce, shrimp, rte veg slices, and roasted pork without dates. PIC voluntarily discarded the items. A VR will occur within 3 days to ensure proper date marking is occurring.
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)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- EHS observed cooked chicken and pork said to be on TPHC without a start and end time. CDI- PIC voluntarily discarded the items. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. REPEAT Observed back door of the kitchen propped open. CDI - The back door was closed. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed salt and sugar uncovered in dry storage near back door and near food prep areas. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -REPEAT- Observed food employees with no hair restraints. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked wet. REPEAT. CDI - The pans were separated and moved to the 3 compartment sink. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed prep unit and walk in above 41F. EHS will follow up as needed to ensure TCS foods are 41F and below.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed cutting boards in need of replacement or resurfacing due to deep cuts and grooves. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 of RIC and RIF in need of cleaning. Observed build-up on the shelving inside the WIC. REPEAT |
|
55
|
0.50
|
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 hard to reach areas in need of cleaning due to grease and food debris build up. |