| 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 EHS observed food employee handle raw chicken and then wash hands in three compartment sink. CDI - EHS intervened and instructed food employee to wash hands at hand sink.
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 EHS observed food employee washing hand at three compartment sink for less than 20 seconds and without soap. CDI - EHS intervened and instructed food employee to wash hands with soap and for at least 20 seconds. (2)
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
|
0
|
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 EHS observed raw shrimp stored above fried tofu and steam broccoli. CDI - PIC rearranged storage order. No contamination observed. (0)
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 |
3-501.18 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) EHS observed missing date marks in make unit reach in compartment. PIC stated that they pull these products from WIC in the morning from larger containers but they do not carry the date with the food to the make unit. EHS advised that the date should always follow the product and facility should not be “mother shipping” items from WIC. CDI - PIC verified dates with products inside walk in and applied correct dates to items in make unit. EHS advised that in the future these items could be required to be discarded with accordance 3-501.17 (A), (B), or (C). (1.5)
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 . |
|
28
|
2
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf EHS observed spray bottle at dish pit without proper label. EHS observed chemical sprayer without label. CDI - PIC added proper labeling REPEAT. (2) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. EHS observed dead pests behind make units throughout kitchen. Remove.(0) |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wet wiping clothes stored on prep tables. CDI - EHS instructed PIC to remove wiping cloths and place into sanitizer while in use. REPEAT. (1) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stacks of dishes stored in a position that does not allow for air drying. CDI - PIC removed dishes from storage and stagger stacked dishes on prep tables to allow air drying. (0) |
|
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. EHS observed torn gaskets on make unit doors and 2-door reach in drawers in kitchen. REPEAT. Repair. (0.5) |
|
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. EHS observed gaskets in make unit and reach ins throughout kitchen accumulating food debris. Increase cleaning frequency to avoid accumulation. (0) |
|
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. EHS observed AC vent next to front WIC accumulating an egregious amount of dust and residue. EHS observed walls throughout kitchen accumulating food residue and debris. Increase cleaning frequency to avoid accumulation. (0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee dried goods and employee clothing stored on top of dry goods used for service. EHS observed employee food being stored in WIC and make unit without proper labeling designating that area as employee only. (0) |