| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
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 - EHS observed walk in cooler not functioning properly during a re inspection. During first inspection a week prior the walk in cooler was not functioning and maintaining foods at 41F or below. PIC stated the cooler was functioning at 39F prior to opening today but no further monitoring occurred. One PIC also stated the flip top prep unit across from the grill was to all be on TPHC however, PIC Joe stated the prep unit was on cold holding 41F regulation. CDI- Education was provided to all staff on safe food handling and PIC voluntarily closed to address cold holding issue in the walk in cooler.
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. |
|
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. REPEAT- Observed wire rack blocking handsink by 3 comp sink. CDI. PIC removed wire rack |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employees adjusting clothing, opening doors, and preparing foods without a glove change. CDI- Education was provided and EHS observed proper glove change when required. |
|
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. - EHS observed meat slicer and several utensil in need of cleaning due to food debris and PIC stated they were stored clean. CDI- PIC had an employee clean items properly during the inspection.
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 . |
|
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 - REPEAT- EHS observed chicken, pork, sliced pork, raw shell eggs, noodles, peanut sauce, shrimp almond milk, coconut milk and raw chicken all above 41F. EHS observed walk in cooler above 49F. By the end of the inspection EHS observed walk in cooler at 40F. A vr will occur within 3 days to ensure all TCS foods are at 41F and below. PIC voluntarily closed while walk in cooler returned to prop temp. PIC stated employees are in and out of the cooler to much.
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 . |
|
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. NOTE: Point deduction remains at half since only one employee was preparing food without a hair restraint. However, if the violation occurs again during the next inspection point deduction will increase. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
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. - REPEAT- |
|
49
|
1
|
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 |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- EHS observed can wash not in use with a nozzle on a bell type curve that’s not rated for continuous pressure. Pressure was provided to nozzle. CDI- PIC removed the nozzle. |
|
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 hard to reach areas in need of cleaning due to grease and food debris build up. REPEAT- |